Pin It Warm up and reset with this One-Pot Chicken and Veggie Detox Soup. This light and nourishing dish is packed with tender chicken, vibrant vegetables, and fresh herbs, all finished with a bright hint of lemon. It is an easy-to-make meal that is both gluten-free and dairy-free, making it perfect for a healthy weeknight dinner.
Pin It This soup is a versatile staple for any kitchen. Whether you are looking for a gentle meal to soothe the soul or a quick way to use up fresh garden vegetables, this recipe delivers a hearty serving of protein and greens in every spoonful. With a total time of just one hour, you can have a restorative meal on the table with very little effort.
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 the juice of 1 lemon.
- 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), plus salt and freshly ground black pepper to taste.
- 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 get the most out of this recipe, ensure you sauté the base vegetables until they are just beginning to soften to build a deep flavor profile. If you have leftovers, store them in the refrigerator for up to 3 days; many find that the flavors actually deepen and improve overnight. When reheating, you may want to add a splash more broth or water if the potato has absorbed some of the liquid.
Varianten und Anpassungen
This recipe is highly adaptable. For a vegetarian version, simply omit the chicken and replace it with canned chickpeas or white beans for protein. If you enjoy a bit of warmth, add a pinch of chili flakes during the simmering stage for a gentle heat. You can also swap the potato for extra zucchini or cauliflower if you prefer a lower-carb option.
Serviervorschläge
Serve this soup piping hot in deep bowls. For a complete meal, enjoy it with a side of crusty whole-grain bread to soak up the herb-infused broth. Always provide extra lemon wedges on the side, as a fresh squeeze of citrus just before eating really makes the herbal notes of dill and parsley pop.
Pin It Enjoy this wholesome One-Pot Chicken and Veggie Detox Soup as a restorative lunch or a light dinner. With 27g of protein and only 230 calories per serving, it provides a balanced and satisfying meal that leaves you feeling refreshed and nourished.
