Chicken Detox Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 261.8
- Total Fat: 7.4 g
- Cholesterol: 73.1 mg
- Sodium: 800.4 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 5.3 g
- Protein: 34.3 g
View full nutritional breakdown of Chicken Detox Soup calories by ingredient
Introduction
Delicious! Adapted from ASpicyPerspecitive.com Delicious! Adapted from ASpicyPerspecitive.comNumber of Servings: 8
Ingredients
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4 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
8 cup Campbell's low sodium chicken broth
1 large Onions, raw
1 package (10 oz) Broccoli, frozen
2 cup, chopped Carrots, raw
2 stalk, medium (7-1/2" - 8" lon Celery, raw
1.5 cup Peas, frozen
32 grams Parsley, dried
2 tsp Garlic
4 tsp Ginger, ground
2 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
0.25 tsp Crushed Red Pepper (by BACORONA)
.50 tsp Turmeric, ground
2 dash Salt
3 dash Pepper, black
1 cup (8 fl oz) Water, tap
225 grams Mushrooms, fresh
Tips
Add more spice if desired.
I grilled the chicken on the forman grill to make it quick & easy
Directions
13 Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften. Then add the 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.
Serving Size: makes about 8 bowls
Number of Servings: 8
Recipe submitted by SparkPeople user KMW987.
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.
Serving Size: makes about 8 bowls
Number of Servings: 8
Recipe submitted by SparkPeople user KMW987.
