Soup is the ultimate detox food. It incorporates into the body easily, taking a load off your digestive system while making you feel nourished. The dill in this soup is a useful digestive aid for relieving gas. Make a vat to sip on when hunger pangs strike or slurp up a large serving as your main meal.
Ingredients
- 6 cups low-sodium chicken or vegetable broth gluten and dairy free if desired
- 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 uncooked quinoa
- 1 cup sugar snap peas halved
- 1 Tbsp chopped fresh dill plus more for garnish
- 1 Tbsp lemon juice
- 2 Tbsp flaxseed oil
Instructions
- Add all ingredients except peas, dill, lemon juice, and oil to large pot. Bring to a boil and 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.
- Stir remaining ingredients into pot and cook for about 3 minutes. Ladle broth, vegetables, and quinoa over chicken. Top with additional dill. Serve warm.
