This cleansing paleo Thai-Inspired Chicken and Vegetable Detox Soup is packed full of both flavor and nutrients.
After all the making merry that goes on during the holiday season, most of us could probably use a little TLC in the form of nutrition. After even just a couple days of less conscious eating (read: junk food indulging!) I find that I’m noticeably less energetic, more bloated, and less able to focus. I don’t like to beat myself up over it (because that just leads to a bad relationship with food and let’s be honest, ain’t nobody got time for that), but I do like to make it up to myself by putting extra effort into my nutrition in the following week or two.
Salads are an easy surefire way to pack in loads of nutrient-dense foods, but in the winter months I need something warming, and soup is an equally fabulous method for loading up on healthy foods. One of the things I love most about soup (and salad, for that matter) is the fact that it’s a great way to clean out the fridge because any veggie you have on hand is likely to work.
That was the case here too because I definitely utilized what I had on hand, but I was a little more methodical than just tossing everything into a pot and hoping for the best. With this recipe, I wanted a soup that would pack a huge punch when it comes to detox; so let’s talk for a quick minute about what some of the ingredients in this soup do…
- Carrots are rich in glutathione, which is a powerful antioxidant and is important in immune function. (Dr. Axe)
- Tomatoes are a good source of lycopene that helps the body flush out free radicals. (Waller Wellness Center)
- Garlic is high in vitamin C and helps support liver function. (LIVESTRONG)
- Organic raw, unfiltered apple cider vinegar helps to alkalize the body (Healthy Bliss) and can help the body absorb minerals from foods like leafy greens (David Wolfe).
- Turmeric contains curcumin which stimulates the gallbladder to produce bile, which the liver uses to remove toxins (and heads-up, don’t skip the black pepper in this recipe because it helps the body absorb turmeric!). (LIVESTRONG)
- Parsley acts as a diuretic, helping the body to naturally reduce bloating. (Step to Health)
- Cilantro helps remove heavy metals from the body. (Underground Health Reporter)
- Coconut oil helps your body absorb the vitamins in the veggies. (Mercola)
- And let’s not forget that this soup is full of fiber to help your body eliminate waste!
Many of us are always looking for new ideas; share your favorite detox tips in the comments below!
Happy New Year! Wishing you a year of health and happiness ahead. xo, Faith
- 1 tablespoon coconut oil
- 1¼ lbs (570 g) chicken breast, cubed
- 4 cups (950 ml) low-sodium chicken stock
- 1 can (14.5 oz/411 g) diced tomatoes
- 1 can (5.4 fl oz/160 ml) coconut cream (or substitute canned full-fat coconut milk)
- 2 cups chopped carrots
- 2 large stalks celery, chopped
- 1 medium-large onion, chopped
- 4 large cloves garlic, crushed or minced
- 2-inch piece fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 4 cups baby kale
- 1 tablespoon organic raw, unfiltered apple cider vinegar
- ½ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh cilantro
- Heat the coconut oil in a 5-quart pot over medium-high to high heat. Once hot, add the chicken and cook until starting to brown.
- Add the stock, tomatoes, coconut cream, carrot, celery, onion, garlic, ginger, fish sauce, coconut aminos, turmeric, black pepper, and salt. Bring up to a boil, and then cover the pot, turn the heat down, and simmer until the vegetables are tender, about 20 to 30 minutes.
- Turn off the heat and stir in the kale, continuing to stir until it’s wilted, about 1 minute.
- Stir in the vinegar, parsley, and cilantro, and serve.