One-Pot Chicken Veggie Detox

Embrace a healthy reset with this One-Pot Chicken and Veggie Detox Soup. This light, nourishing dish is packed with tender chicken and vibrant vegetables, all brought together in a flavorful broth seasoned with fresh herbs and a bright hint of lemon. It is the perfect easy meal for warming up and feeling your best on any day of the week.

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This easy-to-make soup combines aromatic vegetables like carrots and celery with the heartiness of chicken and zucchini. The addition of baby spinach provides a nutrient boost, while the lemon juice adds a zesty finish that balances the savory herbs perfectly.

Ingredients

• Proteins: 2 boneless, skinless chicken breasts (about 350 g), cut into bite-sized pieces
• Vegetables: 2 medium carrots (peeled and sliced), 2 celery stalks (sliced), 1 medium zucchini (diced), 1 small onion (finely chopped), 3 garlic cloves (minced), 150 g baby spinach, and 1 small potato (peeled and diced, optional)
• Liquids: 1.5 liters low-sodium chicken broth, 250 ml water, and juice of 1 lemon (plus extra wedges)
• Herbs & Seasonings: 1 bay leaf, 1 tsp dried thyme (or 1 Tbsp fresh), 1/2 tsp dried oregano, 1/4 cup fresh parsley (chopped), 2 Tbsp fresh dill (chopped), salt, and freshly ground black pepper
• Oils: 1 Tbsp olive oil

Instructions

Step 1

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until just starting to soften.

Step 2

Stir in the garlic, cook for 1 minute until fragrant.

Step 3

Add the chicken pieces and cook, stirring, until lightly browned on all sides, about 3-4 minutes.

Step 4

Pour in the chicken broth and water. Add the potato (if using), zucchini, bay leaf, thyme, and oregano. Season with salt and pepper.

Step 5

Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, until the vegetables are tender and the chicken is cooked through.

Step 6

Add the spinach, parsley, and dill. Simmer for another 3-4 minutes until the spinach is wilted.

Step 7

Stir in the lemon juice. Taste and adjust seasoning as needed.

Step 8

Remove the bay leaf. Serve hot, garnished with extra fresh herbs and lemon wedges if desired.

Zusatztipps für die Zubereitung

To ensure the best results, use a large soup pot and a chef's knife for uniform cutting of the vegetables. Sautéing the base vegetables and garlic first creates a deep flavor profile before adding the liquids. Remember to keep the pot covered during the simmer to retain moisture and heat.

Varianten und Anpassungen

For a vegetarian version, simply omit the chicken and replace it with canned chickpeas or white beans for protein. If you prefer a bit of spice, add a pinch of chili flakes for a gentle heat that complements the lemon.

Serviervorschläge

Ladle the soup into warm bowls and garnish with extra fresh parsley or dill. This meal is wonderful on its own, but you can also serve it with a slice of crusty whole-grain bread to soak up the flavorful broth.

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With only 230 calories per serving and minimal fat, this soup is as healthy as it is delicious. Enjoy this warm, nourishing meal as a staple in your rotation for a simple and satisfying reset.

FAQs About This Recipe

→ Can I make this soup vegetarian?

Yes, by omitting chicken and adding canned chickpeas or white beans for protein, you can enjoy a vegetarian version.

→ What herbs are best for this dish?

Thyme, oregano, parsley, and dill work together to add depth, freshness, and aroma to the soup.

→ Is this dish suitable for gluten-free diets?

Absolutely, this meal contains no gluten ingredients, but always check broth packaging for any hidden gluten.

→ How do I add more heat to this soup?

Add a pinch of chili flakes during cooking to give it a gentle, warming kick.

→ Can leftovers be stored safely?

Store leftovers in the refrigerator for up to 3 days; flavors tend to deepen overnight for richer taste.

→ What tools do I need to prepare this dish?

A large soup pot, chef's knife, cutting board, and ladle will suffice for preparation and serving.