Hi – As I’ve stated in my last post, it’s Fall. AKA soup season. Soup is one of my favorite meals, I love broth based soups that leave you feeling full and satisfied without consuming all of the carbs (okay, if we’re being honest, I’m still probably doing that). With that being said, here is my favorite chicken soup recipe. This is inspired by one of my favorite influencers, Lauren Elizabeth, I’ve tweaked the recipe and made it my own and after a few batches of trial & error, I’ve finally come to the perfect Fall time soup. This is perfect for a meal prep, you make it all in one pot, divide it up for the week and boom you’re done. Also with the Fall/Winter approaching comes cold and flu season, and I’m going to need you to just trust me, you’re going to need and want this soup. Okay?
Now, it’s called “Detox” chicken soup because there are some healthy added ingredients that you definitely wouldn’t find in Panera’s chicken soup. I’ve added apple cider vinegar, bone broth, turmeric and a sh*t ton of veggies. There are so many benefits to each of these ingredients. Apple cider vinegar helps create an overall detoxification of your body. Studies have shown apple cider vinegar to be linked to aiding in weightloss, reducing belly fat and helping to detoxify the liver. Bone broth is another super food – it protects your joints, promotes a healthy gut and boosts detoxification. While I could go on and on about these ingredients, everything that we’re putting into this soup is good for you and it will be perfect for the upcoming cool Fall nights 🙂
- 2 Tbsp Extra Virgin Olive Oil
- 3 small chicken breasts (seasoned with salt & pepper and cooked) – you can also use a small rotisserie chicken if you’re crunched for time
- 1 yellow or white onion
- 3 celery stalks
- 3 large carrots
- Mushrooms (I use baby bella mushrooms and as much as I want at the time, I love mushrooms :))
- 8 cloves of garlic
- 6 cups of low sodium chicken broth
- 2 cups of bone broth
- 2 bay leaves
- 1/2 tsp. turmeric
- Splash of apple cider vinegar
- A handful of spinach or kale
- Season accordingly with sea salt & pepper
Start by cutting all of your vegetables up first, and after you’ve cooked your chicken, use two forks to shred them, it will make the process a lot easier if you do these steps ahead of time. Then, in a large pot, sauté the onion, carrots, celery garlic in olive oil. After about 5 minutes, add in the mushrooms and cook for another 3 minutes, stirring occasionally. Stir in your chicken broth, bone broth (I heated up two cups of water then added it to my bone broth powder and made sure it was completely dissolved before adding it to the soup), apple cider vinegar, bay leaves and turmeric and bring to a boil. Reduce heat to low and simmer for 15-20 minutes. Serve & Enjoy!!
Hope you make this recipe xx.