Post-Holiday Detox Soup Recipe

As we continue to breeze through the holiday season, parties, treats and heavy meals are bound to be a part of the schedule. It’s fun to indulge during the Christmas season but it can also leave you feeling sluggish, tired and overly full.

When you find yourself in seasons where you went a little overboard with all the extra goodies, a detox meal could be just what you need to help you feel lighter, have more energy and back on track to giving your body what it needs.

This recipe is packed with ingredients that will help you detox from the holidays and replenish some valuable nutrients. Some of these ingredients include:

Chicken breasts: be sure to pick organic, free range chicken breasts to get the cleanest option available. Chicken is full of protein, tonifies your qi, nourishes your blood and benefits your spleen and stomach

Chicken broth: try to look for chicken bone broth if possible. This type of broth is amazing for your digestion and is filled with minerals that reduce inflammation.

Turmeric: this delicious spice is great for reducing inflammation in your body. It has important healing qualities and protects the liver from toxins.

Parsley: this herb is not just for flavor, but it also improves digestion and is loaded with vitamins like vitamin C, chlorophyll, calcium, magnesium and iron. It helps support any kidney or urinary deficiencies and strengthens the adrenal glands.

Ginger: this is another great anti-inflammatory food and antioxidant.

Garlic: this food helps to promote circulation, removes stagnant food, eliminates unfavorable bacteria and yeast, promotes the growth of healthy intestinal flora and eliminates toxins from the body.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast

• 2 quarts chicken broth

• 1 large onion, peeled and chopped

• 3 cups broccoli florets

• 2 1/2 cups sliced carrots

• 2 cups chopped celery

• 1 1/2 cups frozen peas

• 1/4 cup chopped parsley

• 3 tablespoons fresh ginger, shredded or grated

• 4 garlic cloves minced

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1/4 - 1/2 teaspoon crushed red pepper

• 1/4 teaspoon ground turmeric

• salt and pepper

Directions

1. Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Sauté for 5-6 minutes to soften. Then add the raw chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.

2. 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.

3. 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.