Chicken Detox Soup
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
2 Tbsp olive oil
1 cup onion, chopped
1 cup celery stalks, chopped
1 cup large carrots, chopped
1 cup mushrooms, sliced
10 garlic cloves, minced
8 cups chicken stock
2 bay leaves
2 tsp turmeric
1/2 to 2 tsp crushed red pepper, to taste
Sea salt and pepper, to taste
2-1/2 cups chickpeas, drained and rinsed (about 2 cans)
1-1/2 lbs chicken breast, cooked and shredded
3 cups baby kale leaves
Directions
Heat oil in a large pot over medium-high heat. Add onion, celery, and carrots. Sauté about 5 minutes, stirring occasionally. Add mushrooms and garlic. Cook another 3 minutes.
Stir in chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas. Bring to a boil. Mix in shredded chicken. Cover and reduce heat to a simmer for 15-20 minutes.
Add kale. Cover and simmer for an additional 5 minutes.
Remove and discard bay leaves.
Divide into 5 equal servings.