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Detox Soup Recipe

Our Detox Soup Recipe is the perfect way to jump-start your healthy after an indulgent weekend. We simmer chicken bones with tons of veggies, garlic, ginger, and lemongrass until the water turns into a deep, rich broth. Serve the broth with leeks, spinach and any of your other favorite veggies.
Course Soup
Cuisine American
Keyword detox soup, detox broth, vegetable soup
Prep Time 0 minutes
Cook Time 2 hours 5 minutes
0 minutes
Total Time 2 hours 5 minutes
Servings 4 bowls of soup
Calories 56kcal
Author Nicole
Cost $10

Equipment

  • stock pot

Ingredients

  • 1 large leek
  • 1 chicken carcass
  • 2 large carrots, peeled
  • 2 stalks lemongrass
  • 1 celery stalk
  • 1 3-inch piece ginger
  • 1 large onion, quartered
  • 4 large garlic cloves, smashed
  • 10 cups water
  • 1 1/2 tsp kosher salt, divided plus more to taste
  • 3 cups packed spinach (about 5 oz)

Instructions

  • Slice the fiberous top half of the leek off. Slice the bottom half.
  • Add top fiberous part of the leek, chicken carcass, carrots, lemongrass, celery stalk, ginger, onion, and garlic to a large pot. Pour water on top. Add in salt. Bring to a boil and reduce to a simmer. Cover and simmer for 90 minutes to two hours until the chicken and veggies have flavored the water.
  • Use a slotted spoon to remove everything from the broth. Discard.
  • Add the leeks. Cook for 1-2 minutes until they start to softed. Add the spianch. Stir and simmer until the spianch has wilted and leeks are cooked. Season with extra salt and pepper.

Nutrition

Serving: 1bowl | Calories: 56kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 951mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8495IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 2mg