Detox soup

soups 548 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Detox soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 35
  • Calories: -
  • Difficulty: Easy
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A light vegetable soup with lean chicken broth is useful for cleansing the body of accumulated toxins. Celery, onions, ginger, carrots and spinach, which are part of this dietary dish, are especially conducive to this. Lemongrass gives the soup a subtle citrus flavor.

Ingredients

Directions

  1. Place chicken, lemongrass, ginger, carrots, celery, shallots, bay leaves, black pepper, Thai chili and 1 tsp in a large iron pot or soup pot. salt. Pour in 6 tbsp. cold water and put on medium heat. Bring the soup to a slow simmer, skimming off any foam that appears on the surface. Reduce heat to low; cover and cook for 45 minutes. or until the chicken is done. Turn off heat and let the soup cool for 30 minutes.
  2. Remove the chicken from the soup and mince the meat, removing the skin and bones. Strain the broth, discard the strained sediment and return the liquid to the pot. Place the shredded chicken back in the broth along with the spinach, and bring the soup to a slow simmer over medium-high heat. Serve immediately.

Detox soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour. 35
  • Calories: -
  • Difficulty: Easy

A light vegetable soup with lean chicken broth is useful for cleansing the body of accumulated toxins. Celery, onions, ginger, carrots and spinach, which are part of this dietary dish, are especially conducive to this. Lemongrass gives the soup a subtle citrus flavor.

Ingredients

Directions

  1. Place chicken, lemongrass, ginger, carrots, celery, shallots, bay leaves, black pepper, Thai chili and 1 tsp in a large iron pot or soup pot. salt. Pour in 6 tbsp. cold water and put on medium heat. Bring the soup to a slow simmer, skimming off any foam that appears on the surface. Reduce heat to low; cover and cook for 45 minutes. or until the chicken is done. Turn off heat and let the soup cool for 30 minutes.
  2. Remove the chicken from the soup and mince the meat, removing the skin and bones. Strain the broth, discard the strained sediment and return the liquid to the pot. Place the shredded chicken back in the broth along with the spinach, and bring the soup to a slow simmer over medium-high heat. Serve immediately.

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