I make this detox soup when I want something light, satisfying, and packed with chicken and veggies. It’s low carb, full of flavor, and somehow feels like exactly what my body was craving.

Jump to Recipe

I’m obsessed with this Healthy Detox Soup because it tastes clean without tasting boring. I get big, savory flavor, a pile of good-for-me veggies, and enough chicken to keep me full instead of prowling the pantry an hour later.

The zucchini and fresh lemon juice make it feel bright, fresh, and not at all like punishment food. And yes, I love that it’s low carb, but I’m really here for the brothy, loaded, slurpable bowl situation.

But the best part? It’s simple enough for a normal weeknight and still tastes like I actually tried.

Fresh, filling, and seriously satisfying.

Ingredients

Print Recipe (No Advertisments)

Olive oil gives everything a cozy, savory start without feeling heavy.
Onion adds that sweet, kitchen-smells-amazing base you’ll notice right away.
Garlic brings bold flavor, because healthy soup shouldn’t taste boring.
Celery adds a light crunch and keeps the broth tasting fresh.
Carrots bring natural sweetness, color, and a little comfort-food energy.
Zucchini softens up nicely and makes the soup feel extra veggie-packed.
Cabbage is filling, cheap, and honestly way better than people expect.
Spinach wilts in fast and adds that “yes, I’m being healthy” vibe.
Diced tomatoes add brightness, tang, and a richer broth.
Chicken broth keeps it warm, savory, and not watery.
Chicken adds lean protein, so you’re not hungry an hour later.
Oregano and basil make it taste like you tried harder than you did.
Plus red pepper flakes add a tiny kick if you’re into that.
Parsley and lemon wake everything up at the end.

Ingredient Quantities

1 tablespoon extra virgin olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 stalks celery, sliced

2 medium carrots, sliced

1 medium zucchini, diced

2 cups shredded green cabbage

2 cups fresh spinach

1 can (14.5 ounces) diced tomatoes, undrained

6 cups low sodium chicken broth

1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

1/2 teaspoon crushed red pepper flakes, optional

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped

1 tablespoon fresh lemon juice

How to Make this

Print Recipe (No Advertisments)

1. Heat olive oil in a large pot over medium heat; add diced onion and cook until translucent, about 4 minutes.

2. Add minced garlic, sliced celery, and sliced carrots; sauté until slightly softened, about 3 minutes.

3. Stir in diced zucchini and shredded cabbage; cook 2 minutes more until vegetables begin to soften.

4. Pour in diced tomatoes with juices and chicken broth, scraping up any browned bits from the bottom of the pot.

5. Add bite sized chicken pieces, dried oregano, dried basil, bay leaf, and crushed red pepper flakes if using; bring to a gentle boil.

6. Reduce heat to a simmer, cover partially, and cook until chicken is cooked through and vegetables are tender, about 12 to 15 minutes.

7. Stir in fresh spinach and simmer 1 to 2 minutes until wilted.

8. Remove bay leaf, taste, and season with salt and freshly ground black pepper as needed.

9. Finish by stirring in chopped parsley and fresh lemon juice.

10. Ladle into bowls and serve hot, adjusting seasoning with extra lemon or pepper if desired.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring spoons and measuring cup
6. Can opener
7. Ladle
8. Tongs or slotted spoon for handling the chicken

FAQ

Can I make this soup vegetarian or vegan? Yes. Replace the chicken broth with vegetable broth and omit the chicken or use a plant protein like cubed tofu or chickpeas. Adjust seasoning and cook time so vegetables stay tender.

Can I use frozen vegetables instead of fresh? Absolutely. Frozen carrots, zucchini, spinach, or mixed veggies work well. Add frozen items a few minutes earlier than fresh so they cook through but do not get mushy.

How can I make this in a slow cooker or Instant Pot? For a slow cooker, sauté aromatics first, then add all ingredients and cook on low 4 to 6 hours or high 2 to 3 hours, adding spinach at the end. For Instant Pot, sauté on Sauté mode, then pressure cook on High for 6 minutes and quick release. Add spinach and lemon after pressure is released.

How long will leftovers keep and how should I reheat them? Store in an airtight container in the refrigerator for 3 to 4 days or freeze up to 3 months. Reheat on the stove over low heat until warmed through or microwave in 30 second intervals, stirring between intervals.

Can I use different herbs or spices? Yes. Fresh thyme, rosemary, or a pinch of smoked paprika complement the soup. Increase crushed red pepper flakes or add cayenne for more heat. Taste and adjust seasonings at the end.

Is this soup suitable for meal prep and low calorie diets? Yes. It is high in vegetables, lean protein, and broth, making it a great low calorie, nutrient dense meal prep option. Portion with whole grains or a slice of whole grain bread if you need extra calories.

Healthy Detox Soup (So Easy!) Recipe Substitutions and Variations

Extra virgin olive oil: use avocado oil, light olive oil, or grapeseed oil 1 for 1
Low sodium chicken broth: swap with low sodium vegetable broth, mushroom broth, or water plus 1-2 teaspoons bouillon paste or cube
Boneless skinless chicken: replace with firm tofu cubes, cooked white beans or chickpeas, or shredded rotisserie turkey
Fresh lemon juice: substitute with fresh lime juice, 1 teaspoon apple cider vinegar, or 1 teaspoon white wine vinegar

Pro Tips

1. Brown the chicken briefly before adding the broth to build extra flavor. Sear the pieces in the hot oil until lightly golden, then remove and add back later so the soup has deeper savory notes.

2. Cut vegetables to similar sizes so they cook evenly. Thinner carrots and celery will soften in the same time as the zucchini and cabbage, preventing overcooked or crunchy bits.

3. Use the bay leaf and herbs early, but save the lemon juice and parsley until the end. The fresh acidity and herbs brighten the soup most when added just before serving.

4. If you like a richer mouthfeel, simmer with the lid off for the last few minutes to concentrate flavors, or stir in a splash of good olive oil right before serving.

5. Make a day ahead for even better flavor. Refrigerate overnight, then gently reheat and adjust seasoning and lemon to wake the flavors back up.

Healthy Detox Soup (So Easy!) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I make this detox soup when I want something light, satisfying, and packed with chicken and veggies. It’s low carb, full of flavor, and somehow feels like exactly what my body was craving.

Servings

servings

Calories

202

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring spoons and measuring cup
6. Can opener
7. Ladle
8. Tongs or slotted spoon for handling the chicken

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 stalks celery, sliced
2 medium carrots, sliced
1 medium zucchini, diced
2 cups shredded green cabbage
2 cups fresh spinach
1 can (14.5 ounces) diced tomatoes, undrained
6 cups low sodium chicken broth
1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1/2 teaspoon crushed red pepper flakes, optional
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice

Directions

Heat olive oil in a large pot over medium heat; add diced onion and cook until translucent, about 4 minutes.
Add minced garlic, sliced celery, and sliced carrots; sauté until slightly softened, about 3 minutes.
Stir in diced zucchini and shredded cabbage; cook 2 minutes more until vegetables begin to soften.
Pour in diced tomatoes with juices and chicken broth, scraping up any browned bits from the bottom of the pot.
Add bite sized chicken pieces, dried oregano, dried basil, bay leaf, and crushed red pepper flakes if using; bring to a gentle boil.
Reduce heat to a simmer, cover partially, and cook until chicken is cooked through and vegetables are tender, about 12 to 15 minutes.
Stir in fresh spinach and simmer 1 to 2 minutes until wilted.
Remove bay leaf, taste, and season with salt and freshly ground black pepper as needed.
Finish by stirring in chopped parsley and fresh lemon juice.
Ladle into bowls and serve hot, adjusting seasoning with extra lemon or pepper if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.