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Prep time
30 minutes
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Cook time
1 hour
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Makes
one large pot
Author Notes
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
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Ingredients
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1
yellow onion (diced)
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4
celery stalks (diced)
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4
cloves garlic (minced)
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1/2 teaspoon
red pepper flakes
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1 teaspoon
turmeric
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1/2 cup
apple cider vinegar
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1 tablespoon
Worcestershire
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8 cups
homemade chicken stock (can be subbed with low sodium store bought)
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6 cups
water
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1 pound
chicken breast (about 2 breasts)
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1
lemon (juice only)
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1 bunch
kale (stems removed, rough chop)
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salt and pepper
Directions
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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.
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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.
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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.
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Turn off heat. Shred the chicken back into the soup. Serve hot, and optionally with parmesan shaved on top.
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