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

Serves 4.


    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.


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


    • 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


    Per serving:

    • calories198
    • protein16g
    • fat8g
      • saturated fat1g
      • trans fat0g
    • carbohydrates18g
      • sugars2g
      • fibre2g
    • sodium118mg



    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.


    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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    This recipe is part of the Healthy Recipes for Cleansing collection.



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