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This detox chicken soup is also the perfect recipe to add to your weekly meal routine because it just makes you feel SOO good! This soup is great for digestion and metabolism and also has added anti-inflammatory benefits. Oh yeah and it tastes pretty darn yummy too 😉 Feel free to add as little or as much crushed red pepper as you’d like. I love the added spice and it really does a great job clearing up my sinuses!
DETOX IMMUNE-BOOSTING CHICKEN SOUP:
INGREDIENTS
- 2 Tbsp olive oil
- 1 onion, chopped
- 3 large celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 cup mushrooms, sliced
- 10 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- ½ tsp. turmeric
- ½ tsp. crushed red pepper
- 1½ tsp. sea salt
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken
- 2 cups baby kale leaves
INSTRUCTIONS
- In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
- Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
- Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!
NUTRITIONAL INFORMATION
- Serving Size: 1½ cups • Calories: 253 • Fat: 6.5 g • Saturated Fat: 0.8 g • Carbs: 20.6 g • Fiber: 6 g • Protein: 28 g • Sugars: 3.5 g
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