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My go-to soup when I need to reset and refresh! Detox Soup 2 bone-in chicken breasts (about 1 ½ pounds)3 stalks lemongrass (trimmed and pounded)1 4-inch piece ginger, sliced1 carrot (peeled and cut into large pieces)1 celery stalk (cut into large pieces)1 shallot (peeled and halved)1 bay leaf½ teaspoon black peppercorns1 dried... giadzy.com

Detox Soup

Serves 4

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.

Detox Soup

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Recipe by Giada De Laurentiis Read More

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

My go-to soup when I need to reset and refresh!

Detox Soup

Serves:
4 people
Cooking Level:
Prep Time
15 minutes
Cook Time
1 hour 30 minutes
Inactive Time
Total Time
1 hour 45 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Detox Soup

My go-to soup when I need to reset and refresh!

Detox Soup

Serves:
4 people
Cooking Level:
Prep Time
15 minutes
Cook Time
1 hour 30 minutes
Inactive Time
Total Time
1 hour 45 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Nut Free
Dairy Free

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