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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.

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    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.

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

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