Detox Soup
Servings
10
Prep Time
15 minutes
Cook Time
90 minutes
Ingredients
- 2 bone-in chicken breasts (about 1 ½ pounds)
- 3 stalks lemongrass (trimmed and pounded)
- 1 4-inch piece ginger, sliced
- 1 carrot (peeled and cut into large pieces)
- 1 celery stalk (cut into large pieces)
- 1 shallot (peeled and halved)
- 1 bay leaf
- ½ teaspoon black peppercorns
- 1 dried Thai chile
- 1 teaspoon kosher salt
- 6 cups cold water
- 1 5-ounce package baby spinach, washed and roughly chopped
Instructions
- To a large Dutch oven or soup pot add the chicken, lemongrass, ginger, carrots, celery, shallots, bay leaf, black peppercorns, Thai chile, and salt. Cover the ingredients with the water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool slightly for about 30 minutes.
- Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock and return the liquid to the pot. Add the shredded chicken back into the stock along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.
6 comments
Forgot to post the recipe rating!
This was delicious! I heated it up the next day adding more water for more broth – Thanks!
I couldn’t find thai dried chile at my store. What is a good substitute?
Hello! Would you please provide serving size, calories & nutritional information? Thank you.
Yup. You can totally use just a quarter of the chili. You can also try using half of it with the seeds removed. That should cut down on the spice but still give it the warmth and fruitiness it will yield.
Hi Giada! I’m a little afraid of the Thai chile, however I’m willing to try because I realize it’s good for you. Will it make the soup too spicy for someone who never, ever eats spicy foods? Maybe I could try using 1/4 of the pepper?