Here’s a comforting Detox Chicken Soup for the Soul, whether you’re feeling a little under the weather, in the doldrums, or you just need to warm your bones after a long hike. This has it all, in fact, it may just be the soup that all the other soups are jealous of… it boasts shredded chicken, cannelini beans, spinach, and shiitakes. Add a dash of love and a shake of your hips whilst you’re making it ‘cause you know it makes a difference! I wish you a peaceful weekend, with fluffy socks, a cozy blanket and a good lineup of your favorite shows!
Might I mention that this is rich in vitamins & nutrients, antioxidants and anti-inflammatory good stuff? Oh, and it’s delicious too! xoxo Kirsty
Ingredients for 6 servings
1 rotisserie chicken, deboned and shredded. If it’s organically raised, save the bones for a homemade chicken stock!
2 tablespoons olive oil
1 small onion, diced
2 carrots, peeled and diced
2 celery sticks, diced
2 cloves of garlic, minced
1 punnet of shiitake mushrooms, sliced
8 cups of chicken stock
1 tablespoon fresh dill, plus more for garnish
1 tablespoon fresh parsley, plus more for garnish
2 handfuls baby spinach leaves
1 (15oz.) can cannellini beans, drained and rinsed
salt & pepper
squeeze of lemon
Start by deboning and shredding the meat of your rotisserie chicken. Reserve the bones, you can freeze them until you’re ready to make the stock. Set the meat aside.
Add the olive oil to a large soup pot over medium heat. Add the onion, carrots and celery. Cook for 5 minutes, stirring all the while, until the onions are translucent. Add the garlic and mushrooms, stir for another minute until the garlic is fragrant. Pour in the chicken stock and bring to a boil, then simmer for 20 minutes.
After 20 minutes, or shortly before serving if you’re making it ahead, add the herbs, baby spinach and cannellini beans. Simmer for a a further 5 minutes to warm through. Finish with squeeze of lemon and season with salt and pepper to taste. Enjoy!
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