Detox Chicken Veggie Soup
HOW TO MAKE
Season chicken with salt + pepper to taste -in a stock pot Sauté onion, cubed chicken, carrot, + celery in 1 tablespoon evoo for 4 minutes.
Add another tablespoon evoo with garlic, mushrooms, thyme + rosemary -add chicken stock and water. Bring to a boil.
Then add pasta simmer 10 minutes. Add kale, beans, juice of 1 lemon and salt pepper taste -serve topped with parsley.
Ingredients You’ll Need
- 1 LB sliced and cubed chicken breast
- 1 bunch kale chopped
- 15 oz sliced mushrooms
- 2 carrots diced
- 2 celery stalks diced
- 2 bay leaves
- Pasta of choice- i like the kale pasta as it’s gluten free and high in protein
- 1 white onion diced
- 4 garlic cloves minced
- Rosemary, thyme, parsley
- 6 cups chicken stock + 2 cups water
- 2 tablespoon evoo
- Salt, pepper
- 1 can great north beans/cannellini beans