Chicken Detox Soup
Chicken Detox Soup might be just the main course you are searching for. One serving contains 205 calories, 22g of protein, and 7g of fat. For $2.06 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 8. 183547 people were impressed by this recipe. Head to the store and pick up ground turmeric, celery, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by A Spicy Perspective. With a spoonacular score of 96%, this dish is great. Try Detox Chicken Soup, Thai-Inspired Chicken and Vegetable Detox Soup, and Avocado & Cucumber Soup (aka “detox Soup”) for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1 tablespoon apple cider vinegar
3 cups broccoli florets
2 1/2 cups sliced carrots
2 cups chopped celery
2 quarts chicken broth
1/4 - 1/2 teaspoon crushed red pepper
3-4 garlic cloves, minced
3 tablespoons fresh shredded or grated ginger
1/4 teaspoon ground turmeric
2 tablespoons olive oil
1 large onion, peeled and chopped
1/4 cup chopped parsley
1 1/2 cups frozen peas
Salt and pepper
1 1/2 pounds boneless skinless chicken breast
Equipment:
pot
cutting board
tongs
Cooking instruction summary:
Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften. Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.Add the broccoli, peas, and parsley to the pot. Continue to 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, then salt and pepper as needed. Serve warm.
Step by step:
1. Set a large sauce pot over medium heat.
2. Add the olive oil, chopped onions, celery, ginger, and garlic.
3. Saute for 5-6 minutes to soften. Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.
4. Add the broccoli, peas, and parsley to the pot. Continue to 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, then salt and pepper as needed.
5. Serve warm.
Nutrition Information:
covered percent of daily need
