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
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:
- calories198
- protein16g
- fat8g
- saturated fat1g
- trans fat0g
- carbohydrates18g
- sugars2g
- fibre2g
- sodium118mg
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.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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