Chicken Detox Soup
45 min to prepare; 1 hour to cook; serves 8
1 1/2 pounds boneless, skinless chicken breast
2 (32 oz.) boxes low-sodium chicken broth
1 1/2 cups frozen peas
1/4 cup fresh parsley, minced
5 cloves garlic, minced
3 ribs celery, diced
3 carrots, peeled and diced
2 sprigs rosemary
1 head broccoli, cut into florets
1 large yellow onion, diced
2 tablespoons fresh ginger, minced
1 tablespoon apple cider vinegar
1/4 teaspoon ground turmeric
1/4 teaspoon red pepper flakes
extra-virgin olive oil, as needed
kosher salt and freshly ground pepper, to taste
Heat 2-3 tablespoons olive oil in a large Dutch oven or stock pot over medium-high heat. Add onion, celery and carrots and sauté for 8-10 minutes, or until softened.
Add garlic and ginger and cook for another 1-2 minutes, or until fragrant, then add chicken breasts and chicken broth.
Season with red pepper flakes, turmeric, salt and pepper, and stir in apple cider vinegar and rosemary sprigs.
Bring mixture to a boil over high heat, then reduce heat to medium-low and let simmer for 25-30 minutes, or until vegetables are tender and chicken is cooked through.
Once cooked, remove chicken breasts to a separate plate and let cool. Shred or dice chicken once cooled, then return it back to soup, along with broccoli and peas.
Stir in parsley and cook for 20 minutes, or until broccoli is tender.
Taste and adjust seasoning, if needed, and serve hot.