Jump to recipeIngredients:
Stir in the chicken stock, turmeric, sea salt and chickpeas, or white beans; bringing to a
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Detox Soup
It’s been raining all day in SLC, I’m soooo in the mood for soup! What about you? Try this one out! It’s packed with veggies + lean protein.
Great soup for cleansing your body, reducing water weight and inflammation too!
Makes 5-6 servings
Ingredients:
- 3-4 small chicken breasts
- 3 Tbsps avocado oil, coconut, or olive oil, divided
- 1 large yellow onion, diced small
- 4-5 large celery stalks, sliced
- 2 large carrots, peeled and chopped
- 1 red bell pepper, diced
- 8 cups organic chicken broth, or bone broth
- 1/2 tsp. turmeric powder
- 1½ tsp. sea salt
- 15 oz cooked chickpeas or white beans, drained and rinsed
- 2 cups organic broccoli florets, bite size
Instructions:
In a large stock pot or dutch oven, heat 2 Tbsps. oil over medium-high heat and cook chicken breast until nicely browned, about 4 minutes on each side.
Set aside on a plate and shred it using 2 forks once cool.
Add the remaining oil and sauté onion, celery and carrots, and pepper stirring occasionally, for about 5 minutes.
Stir in the chicken stock, turmeric, sea salt and chickpeas, or white beans; bringing to a
boil.
Add shredded chicken, cover and turn down heat to a simmer for about 20 minutes.
Add broccoli, cover and simmer an additional 8-10 minutes on low.
Enjoy!
❤Rachel
Ingredients
- 3-4 small chicken breasts
- 3 Tbsps avocado oil, coconut, or olive oil, divided
- 1 large yellow onion, diced small
- 4-5 large celery stalks, sliced
- 2 large carrots, peeled and chopped
- 1 red bell pepper, diced
- 8 cups organic chicken broth, or bone broth
- 1/2 tsp. turmeric powder
- 1½ tsp. sea salt
- 15 oz cooked chickpeas or white beans, drained and rinsed
- 2 cups organic broccoli florets, bite size
Instructions
- In a large stock pot or dutch oven, heat 2 Tbsps. oil over medium-high heat and cook chicken breast until nicely browned, about 4 minutes on each side.
- Set aside on a plate and shred it using 2 forks once cool.
- Add the remaining oil and sauté onion, celery and carrots, and pepper stirring occasionally, for about 5 minutes.
- Stir in the chicken stock, turmeric, sea salt and chickpeas, or white beans; bringing to a boil.
- Add shredded chicken, cover and turn down heat to a simmer for about 20 minutes.
- Add broccoli, cover and simmer an additional 8-10 minutes on low. Enjoy!
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