Giada’s Detox Soup from Happy Cooking

We are big fans of Giada DeLaurentiis and the carefree way she pieces together approachable, yet elegant, meals anyone can enjoy. So, we were so excited to see her cookbook —Happy Cooking: Make Every Meal Count…Without Stressing Out—which delivers nourishing meals the make a meaningful impact on your well-being. Try her Detox Soup, below, on the days you’re feeling the need to hit the health ‘reset button.’

Detox Soup
Serves 4
This broth is a fantastic tune-up for your body. It’s packed with anti-inflammatory veggies and spices such as garlic and ginger, to help with liver function and aid digestion.

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 teaspoon black peppercorns
1 dried Thai chile
1 teaspoon kosher salt
6 cups cold water
1 (5-ounce) package baby spinach, washed and coarsely chopped

To a large Dutch oven or soup pot add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile, and salt. Add the water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes.

Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock and return the liquid to the pot. Add the shredded chicken back in the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.

ABOUT THE AUTHOR:

GIADA DE LAURENTIIS is the Emmy Award-winning star of Food Network’s Everyday Italian, Giada at Home, Giada in Italy, and Giada’s Holiday Handbook; a judge on Food Network Star; a contributing correspondent for NBC’s Today show; and the author of seven New York Times bestselling books. She attended the Cordon Bleu cooking school in Paris and worked at Wolfgang Puck’s Spago restaurant before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her daughter, Jade.

Recipes and images reprinted from Happy Cooking: Make Every Meal Count…Without Stressing Out by Giada DeLaurentiis. Published by Pam Krauss Books. Photography © Tara Donne.


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