Chicken Detox Soup
Makes 8-12 servings
What you need:
1 1/2 pounds boneless skinless chicken or turkey breast
8 cups chicken broth (homemade, bone broth or low-sodium)
1 large onion, peeled and chopped
1 head broccoli, cut into small florets
2 large carrots, sliced
3-4 celery stalks celery, chopped
1 1/2 cups frozen peas
3-4 garlic cloves, pressed
3 tablespoons fresh ginger, grated
2 tablespoons grass-fed butter, coconut oil or ghee
1 tablespoon organic raw apple cider vinegar
1/4 - 1/2 teaspoon red pepper flakes
1 tbsp fresh turmeric root, grated
Himalayan salt & black pepper
Basil microgreens or parsley for garnish (optional)
What to do:
-Set a large soup pot over medium heat. Add in the grass-fed butter, coconut oil or ghee along with the chopped onions, celery, garlic and ginger.
-Saute for 5-6 minutes to soften, then add in the whole chicken breasts, broth, carrots, apple cider vinegar, red pepper flakes, turmeric and 1 teaspoon of himalayan salt.
-Bring to a boil, lower the heat to a simmer and cook for 20+ minutes, until the chicken breasts are cooked through.
-Remove the cooked chicken breasts with tongs and set on a cutting board to slightly cool.
-Add in the broccoli and peas to the pot. Stir and continue the simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, season as needed. Serve warm with basil microgreens or parsley to top.