Detox Chicken Curry Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  2 stalk, medium or 80g

• Garlic

  Raw

  5 cloves, minced or 15g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Turmeric

  Spices, ground

  2 tbsp or 14g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Vegetable Broth

  From bouillons. Low sodium

  5 cup or 1.2kg

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Kale

  Raw

  1 ½ cup, chopped or 101g

• Lemon juice

  Raw

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. In a Dutch oven or large pot, heat oil over medium heat. Add onion, carrots, and celery, and sauté for 5-6 minutes, stirring occasionally. Add garlic, ginger, turmeric, cayenne, salt, and pepper, and sauté for 1 minute longer.
2. Add bell pepper, vegetable broth, coconut milk, and chicken to the pot. Bring to a boil, reduce heat to a simmer, cover, and cook for about 20 minutes or until chicken is fully cooked.
3. Remove chicken from the pot and shred using two forks. Meanwhile, add kale and simmer for 3-4 minutes, or until kale starts to wilt.
4. Return shredded chicken to the soup and stir in fresh cilantro, tamari, and lemon juice. Serve with extra chopped cilantro on top and a side of choice.

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