Whenever I’m looking for a bowl of something healthy yet comforting, this Giada Detox Soup always hits the spot. The combination of lemongrass, ginger, and tender chicken is just so satisfying. It’s like a little spa day for your taste buds! What I love most about this soup is how versatile it is.

You can enjoy it on its own, with a simple salad, or even as a starter for a bigger meal. Plus, it’s perfect for making ahead—hello, easy weeknight dinners!

Recipe Ingredients

• 2 bone-in chicken breasts (about 1½ pounds)
• 3 lemongrass stalks, trimmed and pounded
• 1 (4-inch) piece of fresh ginger, peeled and sliced
• 1 carrot, peeled and cut into large pieces
• 1 celery stalk, cut into large pieces
• 1 shallot, peeled and halved
• 1 bay leaf
• ½ tsp of black peppercorns
• 1 dried Thai chile
• 1 tsp of kosher salt
• 6 cups of cold water
• 5 oz of baby spinach, washed and coarsely chopped

How To Make Giada Detox Soup

1. Prepare the Soup Base: Place the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, peppercorns, Thai chile, and salt in a large soup pot. Cover the ingredients with cold water, about six cups, and set over medium heat.
2. Simmer the Ingredients: Bring the pot to a gentle simmer, skimming off any foam or residue from the surface. Allow the soup to cook gently for 45 minutes until the chicken is thoroughly cooked.
3. Cool the Soup: Turn off the heat and allow the soup to cool for about 30 minutes to make handling the chicken easier. Carefully remove the chicken from the pot without spilling any of the broth.
4. Shred the Chicken: Use your hands or a fork to shred the chicken into small pieces, discarding any bones or skin. Strain the broth through a fine-mesh strainer to remove solids and ensure a smooth stock.
5. Combine the Ingredients: Return the strained broth to the pot, and add the shredded chicken back into the liquid. Add the washed and chopped spinach to the pot and stir gently to incorporate it evenly.
6. Finish the Soup: Heat the soup over medium-high heat until it reaches a gentle simmer, ensuring the spinach wilts and flavors combine. Serve the soup immediately while it is hot and fragrant.

Recipe Tips

• Use fresh baby spinach for a better texture and flavor, but frozen spinach can be used in a pinch for convenience.
• For a spicier kick, add an extra Thai chile or a pinch of red chili flakes during cooking.
• Replace chicken with tofu or shrimp for a vegetarian or pescatarian variation that still tastes fresh and light.
• Adding a splash of lime juice before serving enhances the soup’s bright, zesty flavors and balances the broth.
• Cook the broth a day ahead to deepen its flavor; refrigerate overnight and reheat when ready to serve.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Shrimp and Sausage Cioppino
• Giada Chilled Watermelon-Basil Gazpacho
• Giada Chilled Red Pepper Soup