I had several requests for the Detox Soup broth recipe after sharing it on Facebook. Several years ago, Food Network Magazine altered the recipe. It’s quick, refreshing, and a healthy reset after holiday dining, so I make it every January. The best part: utilizing pantry staples.
I used a rotisserie chicken carcass, mostly the back and ribs, with some meat, a few clumps of congealed fat, and a touch of skin. I added rotisserie chicken flesh afterward; adapted the recipe.
Detox Gingery Chicken Soup
Serving: makes 6-8 cups
- 2 skin-on, bone-in chicken breasts (approximately 1.5 pounds) or rotisserie chicken breast flesh.
- 3 trimmed, pounded lemongrass stems (or half of a large lemon cut into wedges)
- 1 4-inch piece of fresh ginger, peeled and sliced
- 1 big carrot, chopped.
- 1 celery stalk (2 ribs with leaves), chopped into big pieces
- 1 big shallot, peeled and halved (or 1⁄2 red or white onion, chopped into bits)
- Parsley sprigs (about 5)
- black peppercorns
- Half of big jalapeño pepper, chopped, or 1 dried Thai chile
- coarse salt
- 5-ounce baby spinach, finely chopped
- In a large soup saucepan, add chicken or carcass, lemongrass or lemon wedges, ginger, carrot, celery, shallot, parsley sprigs with stems, black peppercorns, jalapeño, and 1 teaspoon salt. Add 6-8 cups cold water to medium heat.
- Skim any residue while you simmer. Cover and simmer on low for 45 minutes or until the chicken breasts are done. Turn off the heat and chill the soup for 30 minutes.
- Shred chicken breasts from the broth and discarded bones and skin. Return the stock to the pot after straining. Return the shredded chicken and spinach to the stock and simmer over medium-high heat.
Feature Image: Pixabay