Fall is officially here with this cold weather, and this is one of my favorite chicken soups. I found the recipe when I was looking to detox and I lost 7 lbs in 1 week eating this! But now, I just like to eat it because it's so good! It's got so many veggies, great flavor and just warms you to the core. I love it!
Ingredients:
1 1/2 lbs boneless Chicken Breast
2 quarts Chicken Broth
1 large Onion, chopped
3 cups Broccoli
2 1/2 cups Carrots, sliced
2 cups Celery, chopped
1 1/2 cups Frozen Peas
1/4 cup Parsley, chopped
3 tbsp fresh Ginger, grated
4 Garlic cloves, minced
2 tbsp Olive Oil
1 tbsp Apple Cider Vinegar
2 tsp Crushed Red Pepper
1/4 tsp Ground Turmeric
Salt and Pepper
Instructions:
In a large sauce pot over medium heat, add the olive oil, chopped onions, celery, ginger, and garlic and sauté for 5-6 minutes to soften.
Add the raw chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
Bring to a boil, lower the heat, and simmer for 20 minutes or until the chicken breasts are cooked through. Then remove the chicken with tongs and set them in a bowl, let it cool slightly then shred with 2 forks.
Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Add the shredded chicken back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed and enjoy!
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