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Food

Poached Chicken Soup with Seasonal Vegetables, Quinoa, and Flaxseed Oil

Serves 4.

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Poached Chicken Soup with Seasonal Vegetables, Quinoa, and Flaxseed Oil
Soup is the ultimate detox food. It incorporates into the body easily, taking a load off of your digestive system while making you feel taken care of. Make a vat of this to sip and snack on when hunger pangs strike, or slurp up a large serving as your main course meal.

Ingredients

  • 6 cups (1.5 L) low-sodium chicken or vegetable broth
  • 1 bone-in, skinless organic chicken breast
  • 6 radishes, halved
  • 2 carrots, cut into thin rounds
  • 1 leek, well washed and thinly sliced
  • 2 garlic cloves, smashed
  • 1/2 cup (125 mL) uncooked quinoa
  • 1 cup (250 mL) sugar snap peas, halved
  • 1 Tbsp (15 mL) chopped fresh dill, plus more for garnish
  • 1 Tbsp (15 mL) lemon juice
  • 2 Tbsp (30 mL) flaxseed oil

Nutrition

Per serving:

  • calories 198
  • protein 16g
  • fat 8g
    • saturated fat 1g
    • trans fat 0g
  • carbohydrates 18g
    • sugars 2g
    • fibre 2g
  • sodium 118mg

Directions

01
Add all ingredients except peas, dill, lemon juice, and oil to large pot. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes, until chicken and quinoa are cooked through. Remove chicken from pot and shred; discard bone and divide meat among 4 serving bowls.
02
Stir remaining ingredients into pot and cook for about 3 minutes. Ladle broth, vegetables, and quinoa over chicken. Top with additional dill, if desired. Serve warm.

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