This healthy Lemon Basil Chicken Detox Soup is SO delicious, and is a great way to kickstart your diet and weight loss goals. It’s easy to make for lunch or dinner, on the stove or in a slow cooker. You can even make a big batch of this soup and store it in your freezer. This recipe is also Whole30/Paleo approved.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 50 minutes |
| Servings |
servings
|
Ingredients
- 1 lb boneless skinless chicken breast
- 7 cups chicken broth
- 1 large onion, chopped
- 2 1/2 cups broccoli florets
- 2 cups sliced carrots
- 2 lemons
- 2 cups celery, chopped
- 4 tbsp minced garlic
- 1/4 cup fresh chopped basil
- 2 tbsp finely chopped ginger
- 3 tbsp olive oil
- 1/2 tsp crushed red pepper
- salt and pepper
- 1 tbsp white wine vinegar
Ingredients
|
|
Instructions
- Heat 2 tbsp of olive oil on a large skillet over medium-high heat. Salt and pepper both sides of chicken breasts and cook for 4 minutes a side, or until done. Remove chicken from skillet. Set aside.
- Set a large pot to medium heat. Add 1 tbsp of olive oil, onions, carrots, celery, garlic, and ginger. Saute for 5 minutes.
- While the mixture is sautéing, shred the chicken breasts with a fork or slice into small pieces with a sharp knife.
- Add the chicken breasts, broth, white wine vinegar, 1 squeezed lemon, crushed red pepper, chopped basil (save a few tbsp for garnish) and broccoli florets.
- Bring soup to a boil, then lower heat to a simmer for 15 minutes, or until broccoli is tender. Salt and pepper to taste. Serve hot with a lemon wedge and a sprinkle of chopped basil.
Recipe Notes
If using a slow cooker – add all ingredients to slow cooker except for broccoli, including the chicken breasts. Cook Low for 6-8 hours or High for 3-4 hours. Remove chicken and shred, return back to the pot, and add broccoli.
Any leftovers can be kept in the freezer for up to 5-6 months.