Nothing better for wintertime than soup that will not only warm you up but detox your body. This recipe will cleanse your body from toxins. Also it’s so delicious and healthy that all your senses will enjoy. This detox soup is gluten free and paleo meal.
It’s very important that you eat more healthy soups; especially homemade, not instant from the stores, because they contain lot of salt. Soups are excellent for hydration of the whole body.
Recipe for detox chicken soup
Ingredients that you need:
- 1 ½ lb (750 g) chicken meat, boneless
- ½ gal (2 liters) of chicken broth (homemade, recipe’s bellow)
- 1 large onion, chopped
- 3 cups broccoli, broken into smaller flowers
- 2 ½ cups carrots, sliced
- 2 cups celery, chopped
- 1 ½ cups fresh pea (also is good frozen if don’t have fresh)
- ¼ cup parsley, chopped
- 3 – 4 garlic cloves
- 3 tablespoons of fresh, grated ginger
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- ¼ – ½ teaspoon chili pepper, chopped
- ¼ teaspoon turmeric
- salt and pepper to taste
Preparation: Place a large pot over medium heat. Then heat the olive oil and add the onion, celery, garlic and ginger. Sauté for 5-6 minutes until soften. Add chicken meat, broth, carrots, vinegar, pepper, turmeric and salt.
Bring to boiling, then reduce heat and let simmer for about 20 minutes, until the chicken meat is well cooked. Then remove the chicken meat and leave it on a cutting board to cool.
In a pot, add the broccoli, peas and parsley. Continue to cook until broccoli softens. In the meantime, tear in peaces chicken meat and return to soup. When broccoli becomes soft, try the soup, and season if necessary. Serve warm.
Homemade chicken broth for detox soup
You can use whatever recipe you have for chicken broth. But if have none, we present you a one.
Ingredients that you need are chicken parts (legs, neck or skin), 1 large carrot, 1 large onion, 1 large tomato and 3-4 garlic cloves. Also, you need spices: root and leaves of parsley, 1-2 bay leaves, a few black peppercorns, salt and 2 ½ pints (1 ½ l) water.
Preparation: Place all vegetable and chicken parts into a pot. Pour the cold water and add salt and pepper to taste. Cook for 1 hour and a half on low heat. 1/3 of water should evaporate. Than strain the broth and use the liquid for soups of sauces.
Source: A spicy perspective
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