I woke up this weekend with the strongest urge to detoxify my body from all the savory and sweet deliciousness from Christmas. The excess butter! The gravy! The truffles! It was all soooo good and I enjoyed every bite but the time had come to cleanse. I don’t often post recipes but this is such a good one I had to share!
Vegetable soups are labeled “detox” if mostly broth and vegetables because the combo is naturally detoxifying. Mine has garlic and leeks and a squeeze of lemon, all detoxifying ingredients, and this version is filled with a ton of flavorful vegetables. Printable recipe below!
The spices give it flavor and kick and the shredded chicken and brown rice make it filling, but note you could eliminate the chicken and make this a vegetarian soup by substituting vegetable broth.
Ready for a ton of vegetables, flavor, and a clean satisfying soup? You’ll need these, plus broth:
Ingredients:
2 chicken breasts, cooked and shredded
1 64 oz. box of low sodium chicken broth
2 tbsp olive oil
1 tbsp crushed garlic
½ yellow onion, finely diced
½ leek stalk, finely diced
1 large kale leaf
1 cup chopped carrots (approx. 1 dozen baby carrots)
1 yellow pepper
2 small or 1 large italian squash (zucchini)
½ 4 oz, can diced green chiles
1½ cups brown rice, fresh or frozen
squeeze of ½ lemon
1 tbsp cumin
1 tsp oregano
1 tsp red pepper flakes
To begin, cook the raw chicken breasts, shred, and set aside. In a large pot, sauté the diced onion and chopped garlic in the olive oil on low for two minutes. Add the diced leek and sauté 1 minute more. This is the beginning of flavor!
In the pot, add chicken broth to sautéd onion/garlic/leek mixture. Bring to a low boil. Add brown rice, chopped carrots, diced squash, chopped yellow pepper, diced green chiles, shredded chicken, and spices. Simmer for 15 minutes. Oh yeah, your kitchen smells good now!
Vegetables will be soft after 15 minutes. Look at that kale! Can you just see the vitamins! Add one big chopped large kale leaf to the pot and simmer 10 more minutes.
Add the squeeze of ½ lemon, this is essential because it brightens the broth. Stir and serve hot!
Oh honey, you will love this soup so much, it’s a favorite of mine I make in winter or whenever I feel a cold coming on. So many tasty vegetables and the spices give it just enough flavor and kick. Serve it with a few slices of fresh bread to yourself and your sweetie, it won’t disappoint!
Recipe below:
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A detoxifying and satisfying soup filled with tasty vegetables, protein, and flavorful broth.
Ingredients
2 chicken breasts, cooked and shredded
1 64 oz. box of low sodium chicken broth
2 tbsp olive oil
1 tbsp crushed garlic
½ yellow onion, finely diced
½ leek stalk, finely diced
1 tbsp cumin
1 tsp oregano
1 tsp red pepper flakes
1½ cups brown rice, fresh or frozen
1 cup chopped carrots (approx. 1 dozen baby carrots)
1 chopped yellow pepper
2 small or 1 large italian squash (zucchini)
½ 4 oz can diced green chiles
1 large kale leaf
squeeze of ½ lemon
Cook the 2 chicken breasts, shred, and set aside. Sauté the diced onion and chopped garlic in olive oil in a large soup pot on medium low for two minutes. Add the diced leek and sauté 1 minute more. Pour broth into onion/garlic/leek mixture. Bring to a low boil. Add brown rice, chopped carrots, diced squash, chopped yellow pepper, diced green chiles, shredded chicken, and spices. Simmer on low for 15 minutes until vegetables are soft. Add chopped kale and simmer 10 more minutes. Add squeeze of ½ lemon, stir and serve hot!