Brace yourself, because I’m obsessed with Detox Lemon Chicken Soup. And you will be too.
Soo apparently the rest of the world is being aggressively snowed on… and I honestly can’t help but be a little jealous. Yea, it’s nice to get around town with just a long sleeve shirt, but sometimes I miss snow, I miss sledding, and I miss throwing snow balls at my brother, because he deserves it. Another reason I love the cold weather is for reasons like an excuse to make this detox lemon chicken soup.
Also, I’m on the tail end of Whole30 but yes, if your wondering this detox lemon chicken soup is indeed a Whole30 Recipe. But you definitely won’t be missing the noodles.
Now I’m not saying forget noodles for life.
I do love some chicken noodle soup, but my detox lemon chicken soup is made up of entirely vegetables, chicken, and seasonings. And this bad boy is chunky, so after a bowl you will be full. It’s so annoying to me when I make a whole30 recipe, but I never get full from any of my meals… It makes it super hard to control my cravings. You will not have to worry about that with this Detox Lemon Chicken Soup my friend.
Now, the hardest part for most people is being prepared when it comes to healthy eating. Let me paint a picture for you. You get off work at 5:00, you sneak in a Soul Cycle class, and you make the 10 minute drive home. If you are anything like me… YOU. ARE. STARVING. And it’s not cute. It’s like get me anything and everything to eat now or I’m gonna die. I’ve said it once and I’ll say it again. I’m dramatic.
Now would be a really good time to have some detox lemon chicken soup, friend.
Reheated on your stovetop in less than 5 minutes.
Detox Lemon Chicken Soup
- 1 1/2 pounds Chicken Breast
- 2 Celery Stalks, chopped
- 2 Carrots, chopped
- 1 Yellow Onion, medium diced
- 1 1/2 tbsp Garlic, minced
- 1 Leek, stems removed, cut in half and sliced into half circles
- 1 Sweet Potato, peeled and medium diced
- 1 Crown of Broccoli, cut at stem and cut into bite sized florets
- 1 cup Kale, stems removed and chopped
- 8 cups Chicken Stock
- 1 Meyer Lemon, juiced (you can use a regular lemon too if you can't find a meyer lemon)
- 2 tsp Dried Oregano
- 2 tsp Dried Thyme
- 1 tbsp Red Pepper Flakes
- Salt and Pepper, to taste
- 1 1/2 tbsp Ghee or Olive Oil
In large pot heat oil or ghee on medium heat
Add onion, leek, garlic, celery, and carrots
Stir to coat veggies in oil, keep cooking and stirring until fragrant
Add dried oregano, red pepper flakes, and thyme and stir
Add chicken stock and sweet potatoes
Once the chicken stock is hot add the chicken breast
Allow to cook until the chicken is cooked through, this will take about 10-15 minutes
After it is cooked remove and shred using a fork
Keep set aside
Sweet potatoes should be soft after about 18 minutes
Add broccoli and allow to turn bright green
Add shredded chicken to the soup and stir
Juice the lemon into the soup and season with salt and pepper
Taste to see if you need to adjust the seasonings
Turn off heat and stir chopped kale into the pot
Cover and allow to sit for five minutes