Food Fridays: Chicken Detox Soup

For many of us, the holidays serve as a time to gather with family and friends, enjoy each other’s company and enjoy good food! There shouldn’t be any guilt in over-indulging once in a while, but if you find yourself in a post-holiday energy slump, it may be time to focus on eating more nutritious, whole foods. ⁠

This Chicken Detox Soup is a great way to kick-start your week coming off of Thanksgiving. It’s fast, easy and has all your essential nutrients. ⁠

Why is this soup so great? It has all the protein you need, from both shredded chicken breast and chicken broth, in addition to a variety of veggies to make sure you’re not missing out on any micronutrients. Unlike some “detox” recipes, this soup is anything but bland, with apple cider vinegar, turmeric, ginger, garlic and parsley added for all the warming flavours and spices. ⁠

Make a big batch of this soup at the beginning of the week and enjoy it all week long, it’s a great meal prep option!


  • 1 1/2 pounds boneless skinless chicken breast
  • 2 quarts chicken broth
  • 1 large onion, peeled and chopped
  • 3 cups broccoli florets
  • 2 1/2 cups sliced carrots
  • 2 cups chopped celery
  • 1 1/2 cups frozen peas
  • 1/4 cup chopped parsley
  • 3 tablespoons fresh ginger, shredded or grated
  • 4 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground turmeric
  • salt and pepper


  1. Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften. Then add the raw chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
  2. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.
  3. Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.

Recipe by A Spicy Perspective.