Detox Soup

I'm not loving the title of this recipe, 'Detox Soup' sounds like it'd be boring and bland - agree? But I didn't name it so we're sticking with it. This is very flavorful and filling, not boring or bland! I substituted chicken broth and spinach, and added some leftover cooked rice I had on hand - I don't think those changes are what made this not boring haha! 

I froze some in a ziplock baggie and the taste and texture were still good when I thawed it the other day.

Ingredients

• 2 Tablespoons olive or avocado oil
• 1 large yellow onion chopped
• 2 large carrots chopped into ½-inch rounds
• 2 ribs celery thinly sliced
• 5 cloves garlic minced
• 1 Tablespoon freshly grated ginger
• 2 Tablespoons freshly grated turmeric
• ¼ teaspoon cayenne
• 1 teaspoon sea salt
• ½ teaspoon ground pepper
• 1 large red bell pepper thinly sliced
• 1 lb chicken breasts
• 6 cups vegetable broth
• 1 13.5 oz can coconut milk
• 1 bunch curly kale roughly chopped
• 2 Tablespoons lemon juice juice from half of a lemon
• 1 Tablespoon tamari coconut aminos or soy sauce
• ¼ cup fresh cilantro plus more for topping

Instructions

• In a Dutch oven or large pot, add oil. Once hot add onion, carrots, celery and saute for 5-6 minutes, stirring occasionally. Add garlic, ginger, turmeric, cayenne, salt and pepper. Saute for 1 minute longer.
• Add bell pepper, vegetable broth, coconut milk and chicken to the pot.
• Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove from pot and shred using two forks.
• Meanwhile, add kale and simmer for 3-4 minutes, or until kale starts to wilt.
• Carefully place shredded chicken back into the soup and stir in fresh cilantro, tamari and lemon juice. Serve with extra chopped cilantro on top and side of choice. We like toasted sourdough or crackers. 
  

recipe and more info found here at eating bird food 

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