Name: Healthy Detox Soup (So Easy!)
Prep time: 14 min
Cook time: 36 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 1/2 cup bell peppers, diced; 1 tsp Italian seasoning (optional); 1/4 tsp red pepper flakes (optional); 1 tsp sea salt; 1/2 tsp black pepper; 1 lb boneless skinless chicken breasts; 6 cups reduced-sodium chicken broth; 1 cup broccoli florets; 1 cup cauliflower florets; 2 tbsp lemon juice

Why You’ll Love This Recipe

I love how this detox soup is not only delicious but also incredibly simple to make. It’s my go-to when I need a light meal that still feels hearty and satisfying. The balance of garlic, ginger, and lemon gives it a bright flavor, while the chicken and veggies provide a perfect boost of protein and fiber. Whether I’m meal-prepping or looking for a comforting lunch, this soup checks all the boxes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion, diced
garlic, minced
fresh ginger, minced
bell peppers, diced
Italian seasoning (optional)
red pepper flakes (optional)
sea salt
black pepper
boneless skinless chicken breasts
reduced sodium chicken broth
broccoli florets
cauliflower florets
lemon juice

Directions

I start by heating olive oil in a Dutch oven over medium-high heat.
I sauté the diced onion, garlic, and ginger for about 3–4 minutes, just until the onions are soft and the garlic is aromatic.
Next, I stir in the diced bell peppers, Italian seasoning, red pepper flakes, sea salt, and black pepper. I cook this mixture for another 3 minutes.
Then, I add the chicken breasts and pour in the chicken broth. I bring everything to a gentle simmer and cook it for about 20 minutes.
Once the chicken is fully cooked, I take it out, shred it with two forks, and then return it to the pot.
I add the broccoli and cauliflower florets and let the soup simmer for another 10 minutes until the veggies are tender.
Finally, I remove the pot from the heat and stir in the lemon juice for a refreshing finish.

Servings and timing

This recipe makes about 6 servings, with each serving being around 1 cup. It takes 14 minutes to prep and 36 minutes to cook, totaling 50 minutes from start to finish.

Variations

I sometimes swap the chicken breasts for boneless chicken thighs if I want a richer flavor.
For a vegetarian version, I leave out the chicken and add chickpeas or white beans for protein.
Adding a handful of spinach or kale at the end gives an extra nutrient boost.
If I want it spicier, I toss in extra red pepper flakes or a bit of cayenne.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I warm it gently on the stove over medium heat or microwave it in 1-minute intervals, stirring in between. If I’ve frozen the soup (which keeps well for up to 3 months), I thaw it overnight in the fridge before reheating.

FAQs

How can I make this soup more filling?

I like to add a serving of cooked quinoa or brown rice if I want it heartier. These grains blend perfectly with the broth.

Can I make this soup in advance?

Absolutely. I often make a big batch and enjoy it throughout the week. It tastes even better the next day as the flavors meld together.

Is this soup good for weight loss?

Yes, it’s low in carbs and calories while being rich in protein and fiber, which helps keep me full and satisfied.

Can I use frozen vegetables?

Definitely. When I’m short on time, I toss in frozen broccoli and cauliflower directly into the pot—no need to thaw first.

What can I use instead of lemon juice?

If I’m out of lemons, I use a splash of apple cider vinegar. It gives a similar brightness to the soup.

Conclusion

This healthy detox soup is one of those recipes I keep coming back to. It’s easy to prepare, loaded with clean ingredients, and packed with flavor. Whether I’m detoxing after a heavy weekend or just need a warm, wholesome meal, this soup always delivers.