Kind of a detox soup, kind of just delicious. It's a nice twist on a traditional chicken soup. I use apple cider vinegar, turmeric and lemon to make the broth slightly sour, but not too sour. —Brussels Sprouts for Breakfast
- Prep time 30 minutes
- Cook time 1 hour
- Makes one large pot
yellow onion (diced)
celery stalks (diced)
cloves garlic (minced)
red pepper flakes
apple cider vinegar
homemade chicken stock (can be subbed with low sodium store bought)
chicken breast (about 2 breasts)
lemon (juice only)
kale (stems removed, rough chop)
salt and pepper
In This Recipe
- Start by heating olive oil in a Dutch oven over medium heat. Add onions, celery, red pepper flakes, turmeric, salt and pepper. let cook until soft, about 5 minutes. Add garlic and let cook for one minute.
- Add Worcestershire and apple cider vinegar, and let reduce for 3-4 minutes. Add the chicken stock and water, lots of salt and a pinch of pepper. Bring to a boil. Once at a boil, reduce to a simmer.
- Salt and pepper the chicken breasts, and drop into the simmering broth. Squeeze the lemon in, cover, and let simmer for 45 minutes - 1 hour.
- Turn off heat. Shred the chicken back into the soup. Serve hot, and optionally with parmesan shaved on top.