Detoxifying Chicken and Vegetable Soup

By Stacy Karen, Contributing Writer

The indulgences of the holiday season are coming to a close and many of us are looking for simple ways to nourish ourselves and feel better.

[Tweet “A simple soup is the perfect solution to days (or weeks) of overindulgence. “]

Even if you played it safe and didn’t wander far into sugar land, you’ll still benefit from this nutritious mix of chicken, vegetables and broth.

Turmeric and ginger star in this healthy soup, providing immune boosting, detoxifying, and cleansing benefits.

Turmeric is especially useful as it contains anti-inflammatory properties. The excess sugar that is often consumed over the holidays can cause inflammation in the body (which is truly detrimental to your health).

Nourishing chicken broth is also extremely healing.

Detoxifying Chicken and Vegetable Soup Recipe

Ingredients

1 inch fresh ginger, grated
4 cloves garlic, minced
2-3 carrots, sliced
3 stalks celery, sliced
1 1/2 cups butternut squash, cubed
4 ounces mushrooms, sliced
2 cups spinach leaves
6-8 cups chicken broth
1 leek, thinly sliced
3 -4 cups cooked chicken, shredded
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons coconut oil

 

Method

To make this soup easily, prepare the broth and chicken the day before. This makes everything come together quickly.

Slice all of the vegetables as described in the ingredients list above.

Place coconut oil in a large pot over medium heat. Once melted, add the leeks, celery, and carrots. Saute for 5 or 6 minutes, until they begin to soften.

Add the mushrooms, grated ginger, and garlic and saute for another 2-3 minutes. Stir in the spinach leaves and let wilt a minute or two.

Next, add the butternut squash and chicken, then pour in the broth. Add the salt, pepper, and turmeric and leave to simmer for at least 30 minutes, or until the butternut squash is softened and flavors combined.

To Make in the Crock-Pot:

Saute all the vegetables as described above, then add to a Crock-Pot. Add the butternut squash, chicken, and spices, the pour in the broth over the top. Cook on low heat for 3 hours or high heat for 2 hours.

Note: It is possible to make in the Crock-Pot without sauteing the vegetables first, but it won’t have the same depth of flavor. If you don’t have time to saute all the vegetables, at least try to do the leeks. The soup will also need to cook longer.

What’s your favorite way to get back on track after the holidays?

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