Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 1 tsp fresh turmeric, grated
  • 4 cups green cabbage, shredded
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 2 cups fresh kale, chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 lb chicken breast, cut into 1/2 inch cubes
  • 8 cups low-sodium chicken bone broth
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a stockpot. Add the diced onion, minced garlic, grated ginger, and grated turmeric. Sauté for 4-5 minutes until onions are translucent and the aroma is sharp. Note: Don't let the garlic brown or it'll turn bitter.
  2. Stir in the cubed chicken breast. Cook for 3-4 minutes until the edges are opaque. Note: We aren't cooking it through yet, just searing the outside.
  3. Add the sliced carrots, chopped celery, and shredded cabbage to the pot. Stir for 2 minutes to let the vegetables soften slightly.
  4. Pour in the chicken bone broth and bring to a gentle boil.
  5. Reduce heat to low, cover with a lid, and simmer for 20 minutes until the cabbage has softened but isn't mushy. Note: This is the sweet spot for a great Detox Soup.
  6. Turn off the heat completely.
  7. Stir in the chopped kale and lemon juice. Let it sit for 2 minutes until the greens wilt from the residual heat. Note: Boiling kale makes it grey and tasteless.
  8. Stir in the fresh parsley just before serving to keep the color bright.