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

Detox Chicken Soup Recipe

Category Dinner Lunch Sides

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

1. 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.
2. Set aside on a plate and shred it using 2 forks once cool.
3. Add the remaining oil and sauté onion, celery and carrots, and pepper stirring occasionally, for about 5 minutes.
4. Stir in the chicken stock, turmeric, sea salt and chickpeas, or white beans; bringing to a boil.
5. Add shredded chicken, cover and turn down heat to a simmer for about 20 minutes.
6. Add broccoli, cover and simmer an additional 8-10 minutes on low. Enjoy!

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