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CHICKEN DETOX SOUP

By Frank Dorr

Yields: 8-12 bowls

Ingredients

  • 1 1/2 lbs boneless skinless chicken breast
  • 2 quarts chicken broth
  • 1 large onion, peeled and chopped
  • 3 cups broccoli florets
  • 2 1/2 cups sliced carrots
  • 2 cups chopped celery
  • 1 1/2 cups frozen peas
  • 1/4 cup chopped parsley
  • 3-4 garlic cloves, minced
  • 3 tbsp fresh shredded or grated ginger
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/4-1/2 tsp crushed red pepper
  • 1/4 tsp turmeric
  • salt and pepper

Instructions

  • Place large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger and garlic. Saute for 5-6 minutes to soften.
  • Add chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 tsp salt to sauce pot.
  • Bring to boil, lower the heat and simmer for 20+ minutes, until the chicken breasts are cooked through.
  • Remove chicken from sauce pot and place them on a cutting board to cool.
  • Add broccoli, peas and parsley to the pot. Continue to simmer to soften the broccoli.
  • Shred the chicken breasts with two forks. Once shredded, stir chicken back into soup.
  • Once broccoli is tender, add salt and pepper as needed.
  • Serve and enjoy!