Nourishing Green Detox Soup with Lemon & Chicken

Picture a pot simmering quietly on the stove, the air scented with fresh ginger, garlic and bright lemon zest. As you lift the ladle, a swirl of emerald broccoli, spinach and zucchini glide in a clear golden broth, flecked with tender shredded chicken. The first spoonful brings a comforting warmth, the crunch of green vegetables softened into silky threads, and a tang of lemon that lifts the flavour. I created this soup with the idea of combining gentle cleansing with real satisfaction — not a bland “detox” diet soup, but something you actually crave, and feel good eating. It’s ideal when you want a reset: light enough to leave you feeling refreshed, yet hearty enough to nourish and satisfy.

Recipe Info

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Chill / Rest Time: none required
• Servings: 4 bowls
• Cuisine: Modern Healthy / Comfort
• Course: Main Course (or substantial lunch)

Ingredients

For the Soup Base:

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups chicken broth (reduced sodium)
• 1 tablespoon fresh lemon juice
• Zest of ½ lemon

For the Vegetables & Protein:

• 1 lb (≈450 g) boneless, skinless chicken breast
• 1 head small broccoli, cut into florets (≈2 cups)
• 2 cups baby spinach
• 1 medium zucchini, sliced into half-moons
• 1 cup frozen peas
• ½ teaspoon sea salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme or 1 teaspoon fresh thyme

Finishing Touch & Garnish:

• 2 tablespoons chopped fresh parsley or cilantro
• Optional: zest of ½ lemon for garnish

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent, stirring and smelling the onion’s gentle sweet aroma.
2. Add the minced garlic and ginger; cook for another 1 minute until fragrant and your kitchen fills with that warming, bright scent.
3. Pour in the chicken broth and bring to a gentle boil. Add the chicken breast, cover the pot, reduce heat to a simmer, and cook for 10 minutes, until the chicken is cooked through and tender.
4. Remove the chicken from the pot and shred it with two forks (or chop finely). Return the shredded chicken to the pot.
5. Add the broccoli florets and zucchini slices. Simmer uncovered for 4 minutes, until the vegetables are bright in colour and just tender. Then stir in the baby spinach and frozen peas; cook for another 1 minute until the spinach is wilted and the peas are heated through.
6. Stir in the lemon juice, lemon zest, sea salt, pepper and thyme. Taste and adjust seasoning as needed—this bright lemon hit lifts the whole bowl.
7. Ladle into bowls, garnish with fresh parsley and an extra sprinkle of lemon zest if desired. Serve immediately, enjoying the vibrant green textures and comforting broth.

Tips & Variations

• Tip 1: For extra vegetable variety, swap or add 1 cup chopped kale or Swiss chard instead of spinach—add these at the same time as zucchini so they soften properly.
• Tip 2: To make it vegetarian/vegan, replace chicken broth with vegetable broth and omit the chicken; increase peas to 2 cups for added protein.
• Tip 3: For a spicier kick, include ¼ teaspoon chili flakes or ½ teaspoon smoked paprika when sautéing onion.
• Variation A (Low-Carb & Keto Option): Omit peas and zucchini, add 1 cup cauliflower florets instead; retain spinach and broccoli for a green-heavy base.
• Variation B (Make-Ahead Meal-Prep): Prepare the soup base and shred the chicken ahead of time. Store separately, then combine and heat when ready to serve for a fast lunch.
• Variation C (Creamy Twist): If you prefer a creamier texture, stir in ¼ cup unsweetened coconut milk or heavy cream at the end—but keep the lemon to preserve freshness.

Nutrition Facts (approximate per serving)

• Calories: 240 kcal
• Protein: 28 g
• Carbohydrates: 8 g
• Fat: 9 g
• Fiber: 2.5 g
• Sugar: 3 g
• Sodium: 480 mg

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Anderson Jorge

Green Detox Soup with Lemon & Chicken

Green Detox Soup with Lemon & Chicken

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Snack, Soup

Cuisine: American

Calories: 240

Ingredients Method Notes

Ingredients

  

For the Soup Base:

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 4 cups chicken broth reduced sodium
• 1 tablespoon fresh lemon juice
• Zest of ½ lemon

For the Vegetables & Protein:

• 1 lb ≈450 g boneless, skinless chicken breast
• 1 head small broccoli cut into florets (≈2 cups)
• 2 cups baby spinach
• 1 medium zucchini sliced into half-moons
• 1 cup frozen peas
• ½ teaspoon sea salt adjust to taste
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme or 1 teaspoon fresh thyme

Finishing Touch & Garnish:

• 2 tablespoons chopped fresh parsley or cilantro
• Optional: zest of ½ lemon for garnish

Method

 

1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent, stirring and smelling the onion’s gentle sweet aroma.
2. Add the minced garlic and ginger; cook for another 1 minute until fragrant and your kitchen fills with that warming, bright scent.
3. Pour in the chicken broth and bring to a gentle boil. Add the chicken breast, cover the pot, reduce heat to a simmer, and cook for 10 minutes, until the chicken is cooked through and tender.
4. Remove the chicken from the pot and shred it with two forks (or chop finely). Return the shredded chicken to the pot.
5. Add the broccoli florets and zucchini slices. Simmer uncovered for 4 minutes, until the vegetables are bright in colour and just tender. Then stir in the baby spinach and frozen peas; cook for another 1 minute until the spinach is wilted and the peas are heated through.
6. Stir in the lemon juice, lemon zest, sea salt, pepper and thyme. Taste and adjust seasoning as needed—this bright lemon hit lifts the whole bowl.
7. Ladle into bowls, garnish with fresh parsley and an extra sprinkle of lemon zest if desired. Serve immediately, enjoying the vibrant green textures and comforting broth.

Notes

• Protein: 28 g
• Carbohydrates: 8 g
• Fat: 9 g
• Fiber: 2.5 g
• Sugar: 3 g
• Sodium: 480 mg

FAQs

1: Can I make this ahead and reheat?
A: Yes — you can prepare the soup up to the vegetable step, cool it, and refrigerate for up to 3 days. Reheat gently before serving and add fresh spinach at the end to preserve texture.

2: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until hot throughout. Do not freeze with spinach added—add fresh greens upon reheating for best texture.

3: Can I make this vegan or gluten-free?
A: The recipe is naturally gluten-free. For vegan version, use vegetable broth instead of chicken broth and skip the chicken; add extra peas or tofu for protein.

4: Will this soup “detox” me?
A: While no single food performs true magic detox, this soup supports healthy eating by providing nutrient-dense vegetables, lean protein and broth for hydration—making it an excellent part of a clean-eating reset or light-meal day.