I hope you all enjoyed your long Thanksgiving break and it was full of great food & company!
Today is the first official day back from break and let me tell you...Everything I've eaten these past four days have definitely caught up to me.
Thankfully I had some time today to put together a cure for my body after eating one too many servings of pumpkin pie...
Chicken & Veggie Detox Soup
This recipe is very simple and easy to make! Once everything is prepped you can cook and let simmer while you go about your day and enjoy later. I have plenty of leftovers for the week and I'm excited to get back on track before another holiday full of food wins over my temptations!
My favorite part was only adding 1 teaspoon of salt and not needing anymore!
All the flavors combined plus the broth didn't require additional sodium to the soup. I also didn't use any oil in this recipe, I cooked my veggies in the beginning with just water, and my chicken was cooked in lemon water!
Let's Get Cookin'
Ingredients:
- 2 Pounds of boneless chicken, breast preferred, raw or cooked
- 2 Cans of College Inn Low Sodium Broth (4 Cups of Chicken Broth)
Keep an additional can if needed in Step #7
- 1 Sweet Onion, diced
- 2 Cups of Celery, diced
- 2 Cups of Carrots, diced
- 2 Red Potatoes, diced (Each Potato was about the size of my palm)
- 1 Head of Cabbage
- 1 Bunch of Raw Kale
- 1 28oz Can of Crushed Tomatoes (My can was mixed with Basil)
- 1 14oz Can of Diced Tomatoes (No salt added)
- 2 Whole Lemons
- 3 Teaspoons of Minced Garlic
- 2 Bay Leaves
- 3 Tablespoons of Oregano
- 3 Tablespoons of Parsley
- 2 Tablespoons of Cumin
- 3-5 Teaspoons of Black Pepper (or to taste)
- 1 Teaspoon of Basil
- 1 Teaspoon of Ground Ginger
- 1 Teaspoon of Thyme
- 1 Teaspoon of Sage
- 1 Teaspoon of Paprika
- 1 Teaspoon Salt
Step 1
Take a large pot and place it on your stove.
Dice your onion, carrots, and celery. Add these to the pot with 1 Cup of Water, NOT OIL, turn on medium/medium high heat. Add your garlic and some black pepper.
Stir periodically while you dice your potatoes and then add them to the pot.
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Onion, Carrots, Celery, Potatoes cooking in water! |
Step 2
Next, add in 1 can of chicken broth, (College Inn contains 2 cups of broth in each can).
Then take your head of cabbage and start cutting and dicing pieces to add to the pot.
As you add pieces to the pot, stir them in and place a lid on the pot to let the cabbage melt in the heat while you cut more pieces.
Add in another can of College Inn broth when you finish with your cabbage.
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Veggies and Cabbage being added to the pot! |
Step 3
Take your bunch of kale and do the same exact thing you did for your cabbage.
Cut it up, add pieces at a time to the pot, stir and place the lid on for the heat to melt the kale in the soup.
Once all the kale is added, add the crushed tomatoes and diced tomatoes to the pot.
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Veggies, Cabbage, Kale, Crushed Tomatoes & Diced Tomatoes All added and simmering together! |
Step 4
As soon as everything is added, it may seem very thick but DO NOT WORRY!!!! Once you let things simmer and cook the cabbage and kale longer, they will continue to decrease in size and your broth will become more thin as it cooks.
Next, place all the spices in the pot. This includes: Bay Leaves, Parsley, Cumin, Ground Ginger, Oregano, Basil, Thyme, Sage, Paprika, and more Black Pepper. Save your extra salt until the end once you taste test it and are about to serve. You want to wait until the end to make sure you need the extra sodium for taste.
Take 1 of your lemons and cut them in half. Squeeze the juice out of 1 lemon into the pot. Take the other half of lemon and cut it up into small pieces and place in pot to simmer with the flavors.
Step 5
While your soup is cooking/simmering, it's time to cook your chicken!
NOTE: If you are using already cooked chicken, prepare them into diced pieces or shredded and then stir them into your pot.
To cook your chicken, we are once again not going to use oil!
Place the chicken pieces in a pan on your stove. Add about 1/3 Cup of water or just enough to fully cover the bottom of your pan. Add in lemon juice to the pan, and turn on the heat.
Sprinkle seasonings on the chicken, I used Black Pepper, some Oregano, Parsley, and Basil.
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Cooking the Chicken with Lemon water! |
Step 6
I let my chicken cook a little less than halfway, and then I removed the chicken from the pan. I shredded and diced it and placed it in the pot to continue cooking with the heat raised a little bit more.
Step 7
I checked on my soup and tasted to add more flavors if necessary.
I added more Black Pepper, Cumin, and Oregano.
Add in your 1 Teaspoon of Salt if necessary.
I also found my broth to be a little more thick than I preferred so I added that third can of College Inn Chicken Broth and also 1 Cup of water and that worked perfectly!
I continued to let everything simmer for another 15 minutes until I found everything cooked well together. You can simmer longer if desired!
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Simmering all together! |
Once everything is completed, remove bay leaves, serve into bowls and enjoy!
As a compliment, I had shredded pieces of Pita bread on the side for dipping into the juices!
ALSO adding some Red Pepper Flakes was amazing and is something I am highly recommending you do once you are ready to eat! (I didn't add the red pepper flakes to my pot because my sister does not like spicy foods).
All ready to go with added Red Pepper Flakes! |
Well that's all I have for today!
Please let me know if any of you make this soup! It was very delicious, fresh, and cleansing.
The broth was flavored perfectly and the ingredients all went great together.
A perfect way to get back on track because before I know it, holiday baking will take over my kitchen!
Leave a comment or any suggestion you have for my next dish!
Thanks for stopping by! xo