The Best Keto Detox Soup Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.5/5
(17 reviews)
The Best Keto Detox Soup
Zylo Recipes

Description

There's nothing quite like a bowl of hearty soup to warm you from the inside out. This chicken and broccoli soup is brimming with wholesome ingredients and delightful flavors, making it a comforting and nourishing meal. What sets this soup apart is how simple it is to prepare, combined with its abundant nutritional value and satisfying taste.

It's a wonderful option for a light yet fulfilling meal. This soup features a variety of beneficial vegetables, known for their potential health-enhancing properties. These compounds may play a role in supporting the body's natural processes, including the building and repair of cells, as well as protecting them from damage.

Research indicates that incorporating these compounds from food may contribute to reducing inflammation and guarding against long-term health issues. You can find them in a wide array of vegetables, leafy greens, animal products, nuts, and seeds. The star ingredients of this soup are tender, boneless chicken and fresh broccoli.

Chicken provides a rich source of protein, while broccoli is packed with fiber and essential vitamins and minerals. To elevate the flavor profile, aromatic vegetables such as onions, leeks, and garlic are added, further enhancing the soup's depth. These ingredients simmer together in a savory chicken broth, seasoned with a touch of salt, a pinch of crushed red pepper for a subtle kick, earthy turmeric, and a squeeze of bright lemon juice.

The result is a soup that not only nourishes but also provides a comforting and deeply satisfying experience. What's great about this recipe is its adaptability; feel free to adjust it to your personal preferences. If you prefer a different protein source, you can easily substitute the chicken with turkey.

Similarly, you can swap out the broccoli for other vegetables like cabbage, brussel sprouts, or kale. Experiment with different seasonings and herbs to create your own unique flavor combinations.

Preparation Time

Prep Time
10 min
Cook Time
30 min
Total Time
40 min

Nutrition Information

Per 1 bowl serving
C
Calories
430 Kcal

C
Carbs
11 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
31 g

C
Fats
30 g
Saturated Fats 14 g
Unsaturated Fats 13 g

Cholestrol 93 mg
Sodium 1240 mg
Potassium 1300 mg
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Ingredients

    1.
    Chicken thigh, skin removed before cooking
    Chicken thigh, skin removed before cooking
    6 medium
    2.
    Extra virgin olive oil
    Extra virgin olive oil
    3 tbsp
    3.
    Onion, white, yellow or red, raw
    Onion, white, yellow or red, raw
    0.5 small
    4.
    Celery
    Celery
    2 medium - stalk - 7 1/2" to 8" long
    5.
    Leeks, raw
    Leeks, raw
    0.25 each
    6.
    Garlic
    Garlic
    2 clove
    7.
    Broccoli, raw
    Broccoli, raw
    0.5 bunch
    8.
    Cauliflower, raw
    Cauliflower, raw
    0.25 small - head - 4" diameter
    9.
    Crushed Red Pepper Flakes
    Crushed Red Pepper Flakes
    0.5 tsp
    10.
    Turmeric, ground
    Turmeric, ground
    0.5 tsp
    11.
    Salt
    Salt
    0.75 tsp
    12.
    Black pepper
    Black pepper
    0.25 tsp
    13.
    Lemon juice
    Lemon juice
    2 tbsp
    14.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    2 tsp
    15.
    Chicken broth
    Chicken broth
    5 cup
    16.
    Sesame seeds
    Sesame seeds
    1 tbsp

Instructions

    1.
    Place the broccoli head on a cutting board, cut it into small bite-sized pieces, and set it aside. Finely dice the onion, celery, leek, and cauliflower. Mince the garlic, and set these vegetables aside.
    2.
    Season the chicken with tsp salt and pepper on both sides. Add 1 tbsp of oil to a large pot over medium-high heat. Add the chicken thighs.
    3.
    Cook the chicken for 4 minutes on each side until golden. Remove from the pot and set aside on a plate. Let the chicken rest for 10 minutes, then shred it using a fork.
    4.
    Reduce the heat to medium, and add the remaining olive oil to the pot. Add the onions, celery, and leeks. Saut for 3-4 minutes until the onions are translucent. Add the minced garlic and saut for 1 more minute until fragrant.
    5.
    Add the chopped cauliflower, turmeric, chili pepper, chicken stock, and remaining salt. Bring the soup to a boil and add the shredded chicken. Turn the heat down to a simmer, and let the soup cook for 15 minutes.
    6.
    Add the chopped broccoli florets and let the soup simmer for 5-8 minutes more. Add the lemon zest and juice and stir. Taste and adjust seasoning if needed.
    7.
    Scoop the soup into 4 bowls, and top with sesame seeds. Serve immediately.