Detox Chicken Soup Recipe Is Nutritious & Delicious (High-Fiber, High-Protein) by 30Seconds Food

Ready to detox deliciously? "I’m soooo in the mood for soup! What about you?" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "Try this one out! It’s packed with veggies plus lean protein. Great soup for cleansing your body, reducing water weight and inflammation, too!" This high-protein and high-fiber soup recipe is a wonderful way to start off the new year.

To make this detox chicken soup recipe you will need the following gluten-free ingredients from your fridge and pantry: chicken breasts, cooking oil, onion, celery, carrots, red bell pepper, chicken broth or bone broth, turmeric, sea salt, chickpeas or white beans and broccoli. This chicken soup is not only full of healthy protein and fiber, but you also get the health benefits of broccoli, the health benefits of red bell pepper, the health benefits of turmeric, the health benefits of chickpeas and the health benefits of white beans, to name just a few!

Serve the vegetable and chicken soup for lunch or dinner. This detox soup is also a wonderful meal-prep recipe to enjoy over and over during the week.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 5 to 6

Ingredients

• 3 - 4 small chicken breasts
• 3 tablespoons avocado oil, coconut oil or olive oil (divided)
• 1 large yellow onion, diced small
• 4 - 5 large celery stalks, sliced
• 2 large carrots, peeled and chopped
• 1 red bell pepper, diced
• 8 cups organic chicken broth (or bone broth)
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoons sea salt
• 15 ounces cooked chickpeas or white beans, drained and rinsed
• 2 cups broccoli florets, cut into bite-sized pieces (Rachel buys organic broccoli)

Here's how to make it: 

1. In a large stock pot or dutch oven, heat 2 tablespoons oil over medium-high heat. Cook the chicken breast until nicely browned, about 4 minutes on each side. Set aside on a plate and shred it using two forks once cool.
2. Add the remaining oil and sauté onion, celery, carrots and red bell pepper, stirring occasionally, for about 5 minutes.
3. Stir in the chicken stock, turmeric, sea salt and chickpeas or white beans. Bring to a boil. 
4. Add shredded chicken. Cover and turn down heat to a simmer for about 20 minutes.
5. Add broccoli. Cover and simmer an additional 8 to 10 minutes on low. Serve. Store any leftover soup in an airtight container in the fridge and reheat in the microwave.

Recipe and photo courtesy of Clean Food Crush®.

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