Detox Soup Recipe
Filled with cabbage, shredded chicken, and bone broth
I’m writing this from my apartment, where my fingers, toes, and nose are all cold. I am in a turtleneck, a sweatshirt, fleece-lined joggers, and wool socks, and I still cannot get warm. It’s really awful, honestly.
Despite it being too cold for me to properly function in NYC right now, I have been thinking about how the days are getting longer again, which gives me an ounce or two of hope. I am also excited that Paris will be a high of 50 degrees while I am there, because I am desperately eager to escape the bitter cold.
I’ve been making this detox soup recipe a lot this winter, because it’s really easy, delicious, and warm, and I like to think it’s detoxifying too. This recipe makes a lot of soup, so I always freeze half of it in these great Souper Cube Containers. It is perfectly portioned into one-cup cubes, which makes it ideal for heating one bowl of soup at a time.
Despite being absolutely delicious, soup does not photograph well. I struggle to photograph any soups, stews, or chilis well, so you are getting a photo of the colorful vegetables in the pot.
Ingredients:
A pack of organic chicken breasts - Bell & Evans is my fave
A package of coleslaw cabbage or broccoli slaw
2-3 x 32 oz of Bone Broth - I use this one from Pacific Foods
One sweet onion, finely chopped
1-2 big carrots, finely chopped
1-2 stalks of celery, finely chopped
1 - 2 TBSP of EVOO
2-3 gloves of garlic, sliced or minced
Parmesan - my favorite is Mitica at Whole Foods
Salt & pepper
Instructions:
Literally throw it all into a pot, bring to a boil, and then simmer for 30 minutes. Start by adding olive oil, chopped garlic, onion, celery, and carrot into a giant soup pot. Sauté these for a few minutes on medium-low heat. Then, add the bag of shredded cabbage. Pour in your bone broth. Add the raw chicken breasts right in there. Bring to a boil on high heat. Reduce heat to a simmer for 30 minutes.
Extract chicken breasts after 30 minutes with tongs and shred them with a fork, and then put the shredded chicken back into the soup. Add salt and pepper to taste.
Enjoy a big bowl of detox soup with freshly grated parmesan stirred in and maybe a thick slice or two of toasted Bread Alone sourdough with butter.
A Weekend Eats Highlight: The Viral Sourdough Cinnamon Roll from Loser’s Ghost Kitchen in Soho
Totally phenomenal and worth the adventure in the snowstorm.
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Also, a little life update, I am doing luxury travel advising part-time through this cool travel agency tech start-up called Fora. I am certified and everything, and have insider access to great deals and major hotel perks. So if you are taking a trip and want help planning it, I can do it!
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