Detox Soup

Name: Detox Soup
Ingredients: 2 skin-on bone-in chicken breasts (about 1 1/2 pounds); 3 lemongrass stalks, trimmed and pounded; 1 4 -inch piece fresh ginger, peeled and sliced; 1 carrot, cut into large pieces; 1 stalk celery, cut into large pieces; 1 shallot, peeled and halved; 1 bay leaf; 1/2 teaspoon black peppercorns; 1 dried Thai chile; Kosher salt; 1 5 -ounce package baby spinach, coarsely chopped

11 ingredients

12 steps

Ingredients

2 skin-on bone-in chicken breasts (about 1 1/2 pounds)
3 lemongrass stalks, trimmed and pounded
1 4 -inch piece fresh ginger, peeled and sliced
1 carrot, cut into large pieces
1 stalk celery, cut into large pieces
1 shallot, peeled and halved
1 bay leaf
1/2 teaspoon black peppercorns
1 dried Thai chile
Kosher salt
1 5 -ounce package baby spinach, coarsely chopped

Directions

1

Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile and 1 teaspoon salt to a large Dutch oven or soup pot.
2

Add 6 cups cold water and place over medium heat.
3

Bring the soup to a simmer, skimming off any residue that may come to the top.
4

Reduce the heat to low; cover and cook for 45 minutes or until the chicken is cooked through.
5

Turn off the heat and allow the soup to cool for about 30 minutes.
6

Remove the chicken from the soup and shred the meat, discarding the bones and skin.
7

Strain the stock, discarding the solids, and return the liquid to the pot.
8

Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat.
9

Serve immediately.
10

Photograph by Con Poulos
11

Cook's Note: Lemongrass adds a subtle citrusy flavor to this soup.
12

Smash the stalks with the flat side of a knife to release the oils.