EASY CHICKEN DETOX SOUP

• In a large soup pot (I use a 6 QT), over medium-high heat, add the olive oil, onion, carrots, celery, garlic, and ginger. Cook for 5-8 minutes, while stirring occasionally, just until barely softened and very fragrant.
• Stir the chicken broth, raw chicken breasts, apple cider vinegar, turmeric, and salt into the soup. Bring to a boil. Once boiling, cover with lid, and reduce heat to medium-low and cook for 30 minutes.
• (while soup is cooking go ahead and chop up the broccoli and parsley, and get the peas out)
• Take the chicken out of the soup and place it on a plate. Use two forks and shred the chicken or you can use a knife and chop it. Add it back into the soup pot, along with the chopped broccoli, parsley, and frozen peas.
• Increase heat to medium-high and bring to a boil. Once boiling, cover with lid (optional) and reduce heat to medium-low. Cook for 5-10 minutes or until broccoli is softened.
• Leftovers store great for 4-5 days in covered containers in the fridge. I heat leftovers up in the microwave for 2 minutes, or you can heat it up on the stove.

WW Points Info :

0 Green  Points