Lemon Chicken Detox Soup

I don’t usually cook by following a recipe, but I do follow recipes when I bake. I like to play around with the ingredients and add and takeaway as necessary. The same goes for this recipe. I use rice instead of Orzo. I also add in more lemon juice to really boost the detoxifying properties. It is a delicious recipe for detoxifying your Liver, but also great for a cold, rainy or windy day.  This should help with ease the symptoms you may get during a season change.  Aachoo!

To eliminate dampness and phlegm in your body (feeling bloated, weight gain, spongy, heavy, muzzy) add: Mung beans, kidney beans, millet, lentils, barley, fig, cranberry, lemon, lime, dates, coconut, cantaloupe, peach, pear, apple, ginger, saffron, sage, dill, artichokes, turmeric.  Avoid: avocado, bananas, dairy, eggs, red meat, yeast, peanuts, pistachio, cold and deep fried foods.


Recipe inspired by Scoozi’s Vancouver (Howe Street) and Spendwithpennies.com




  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter divided
  • 2 boneless skinless chicken breasts trimmed of fat
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 1 large celery stalk diced
  • 4 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 4 cups chicken broth reduced sodium
  • 1 1/2 cups water
  • 1 cup dried uncooked orzo pasta or rice
  • 1 bay leaf
  • 1 sprig fresh rosemary (I used Dill instead)
  • 1 sprig fresh oregano
  • Juice of 1 lemon or more!
  • 2 teaspoons minced fresh parsley


  • Add olive oil and 1 tablespoon butter to a large dutch oven or stockpot and heat over medium heat.  Season chicken breasts on both sides with salt and pepper.  Add chicken to dutch oven and cook 3-4 minutes per side, until golden brown and cooked through.  Set chicken aside on a plate.
  • Add remaining butter to dutch oven, then add onion, carrots, celery and garlic.  Cook, stirring often, until soft, about 3 minutes.  Stir in dried thyme.
  • Pour in chicken broth and water, using a wooden spoon to scrape up any browned bits in the bottom of the dutch oven.  Bring to a boil.
  • While soup is coming up to a boil, shred chicken using two forks.  Once soup is starting to boil, stir in shredded chicken, orzo, bay leaf and add sprigs of rosemary and oregano.  Reduce heat and simmer 10-12 minutes, until orzo is tender.
  • Remove and discard bay leaf and rosemary/oregano sprigs.  Stir in lemon juice and fresh parsley.  Taste and adjust seasonings if necessary.


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