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You are here: Home » Blog » Real Food » Recipes » Detoxifying Chicken and Vegetable Soup

Detoxifying Chicken and Vegetable Soup

December 26, 2014     Keeper of the Home    4 Comments

By Stacy Karen, Contributing Writer

The indulgences of the holiday season are coming to a close and many of us are looking for simple ways to nourish ourselves and feel better.

[Tweet “A simple soup is the perfect solution to days (or weeks) of overindulgence. “]

Even if you played it safe and didn’t wander far into sugar land, you’ll still benefit from this nutritious mix of chicken, vegetables and broth.

Turmeric and ginger star in this healthy soup, providing immune boosting, detoxifying, and cleansing benefits.

Turmeric is especially useful as it contains anti-inflammatory properties. The excess sugar that is often consumed over the holidays can cause inflammation in the body (which is truly detrimental to your health).

Nourishing chicken broth is also extremely healing.

Detoxifying Chicken and Vegetable Soup Recipe

Ingredients

1 inch fresh ginger, grated
4 cloves garlic, minced
2-3 carrots, sliced
3 stalks celery, sliced
1 1/2 cups butternut squash, cubed
4 ounces mushrooms, sliced
2 cups spinach leaves
6-8 cups chicken broth
1 leek, thinly sliced
3 -4 cups cooked chicken, shredded
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons coconut oil

 Detoxifying Chicken and Vegetable Soup {KeeperOfTheHome.org}

Method

To make this soup easily, prepare the broth and chicken the day before. This makes everything come together quickly.

Slice all of the vegetables as described in the ingredients list above.

Place coconut oil in a large pot over medium heat. Once melted, add the leeks, celery, and carrots. Saute for 5 or 6 minutes, until they begin to soften.

Add the mushrooms, grated ginger, and garlic and saute for another 2-3 minutes. Stir in the spinach leaves and let wilt a minute or two.

Next, add the butternut squash and chicken, then pour in the broth. Add the salt, pepper, and turmeric and leave to simmer for at least 30 minutes, or until the butternut squash is softened and flavors combined.

A simple chicken and vegetable soup is the perfect solution to days (or weeks) of overindulgence. Even if you played it safe and didn't wander far into sugar land, you'll still benefit from this nutritious mix of chicken, vegetables and broth.

To Make in the Crock-Pot:

Saute all the vegetables as described above, then add to a Crock-PotDetoxifying Chicken and Vegetable Soup. Add the butternut squash, chicken, and spices, the pour in the broth over the top. Cook on low heat for 3 hours or high heat for 2 hours.

Note: It is possible to make in the Crock-Pot without sauteing the vegetables first, but it won’t have the same depth of flavor. If you don’t have time to saute all the vegetables, at least try to do the leeks. The soup will also need to cook longer.

What’s your favorite way to get back on track after the holidays?

Disclosure: This post contains affiliate links. When you buy through our links, we earn a small commission, which helps to keep this site going so that we can continue to offer free and useful content, so thanks!

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Reader Interactions

Comments

  1. Lori

    December 27, 2014 at 6:46 PM

    This was AWESOME! The whole family loved it! and it was healthy!
    Thanks!

    Reply
    • Stacy Karen

      December 28, 2014 at 10:25 PM

      So glad you and your family enjoyed it, Lori! Thanks for letting me know 🙂

      Reply
  2. Lisa Strader

    December 28, 2014 at 5:13 PM

    This recipe looks so yummy! What do y’all think… would it still be good if I left out the chicken (but kept the chicken broth)? Or is the meat an important part of the texture?

    Reply
  3. Steph

    December 30, 2014 at 5:40 PM

    Omg! The chicken soup looks incredible! It seems perfect for the cold holidays~

    Steph
    hellostephni.blogspot.com

    Reply

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