Chicken Detox Soup


INGREDIENTS

  • 2 cups of cannellini beans, ( I do not eat beans so I will add chopped cauliflower)
  • 6 cups of water
  • 3 8- ounce chicken breasts
  • 1 tablespoon of healthy cooking oil
  • 2 peeled and small diced yellow onions
  • 3 peeled and small diced carrots
  • 3 small diced stalks of celery
  • 4 finely minced cloves of garlic
  • 2 cups of cremini mushrooms, sliced into wedges
  • 1 medium-sized peeled, seeded and medium-diced butternut squash
  • 96 ounces of chicken bone broth
  • 1 bunch of julienne kale
  • 1 tablespoon of fresh thyme leaves
  • sea salt and fresh cracked pepper to taste

INSTRUCTIONS

  • Add the beans to a large container and cover them with water. Let sit overnight.To speed this process up, boil the water and cover the beans, and let sit for 1 hour. Drain before using it. Id not using beans chop a small head of cauliflower or cabbage.
  • Next, season the chicken breasts on all sides with salt and pepper.Add the oil to a large pot over medium heat and sear the chicken breasts on both sides, and cooked throughout, about 8 to 10 minutes per side.
  • Set the chicken to the side and add the onions, carrots, celery, garlic, mushrooms, and squash to the pot and sauté for 8 to 10 minutes or until light brown. Add the chicken back in, along with the drained beans and chicken stock.
  • Cook over low heat for 60 to 90 minutes or until the chicken pulls apart easily.
  • Remove the chicken breasts from the soup and shred them. Add back to the pot along with fresh thyme, salt, and pepper.
  • Serve each bowl with a small handful of sliced kale.
  • Additional Vegetables: You can also use spinach, collards, scallions, peas, rutabaga, parsnips, turnips, or cabbage



 




SOURCE:  chefbillyparisi

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