Chicken Detox Soup
8 oz boneless, skinless chicken breasts
Salt and Pepper to taste
1 tsp dried thyme
3 Tbsp olive oil
1 onion, chopped (I used a red onion)
2 cloves garlic, minced
1 heaping tsp Celery Flakes
1 Tbsp Ginger Paste (the tubed stuff in the produce dept)
Water
32-oz carton 99% Fat Free Chicken Broth
2 large carrots, peeled and sliced
1 Tbsp Bragg's Organic Cider Vinegar
1 heaping Tbsp Parsley Flakes (jar in the produce dept)
1/2 tsp turmeric
1/2 tsp crushed red pepper flakes (use less if you don't like spicy)
10 oz frozen Baby Broccoli Florets
1 cup frozen peas
Season chicken with salt and pepper and sprinkle with thyme. Heat olive oil in a stock pot over medium high heat. Sear the chicken breasts on both sides. Add the onion and garlic and cook until translucent. Add celery flakes, ginger and enough water to just cover the chicken. Bring to a boil, cover and reduce heat to a simmer and cook until the chicken is thoroughly cooked and tender, about 35 minutes. Remove chicken from the pot and set it aside to cool.
Add the chicken stock to the remaining liquid in the pot and bring to boil. Add the carrots and cook 5 to 7 minutes. Add the vinegar, parsley, turmeric, red pepper flakes, and broccoli and cook about 8 minutes. Add the peas and cook about 3 minutes.
Meanwhile, shred or chop the chicken breasts and stir it into the soup with the peas. Taste and adjust seasoning if necessary.
Serve hot. Great with a warm French Loaf!
Yum!! One of the best chicken soups I've ever eaten!!
Found on Pinterest
