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.
Poached Chicken Soup with Dill and Quinoa
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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.
Recipe Notes
Nutrition Facts
Poached Chicken Soup with Dill and Quinoa
Amount Per Serving
Calories 198
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Sodium 118mg
5%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
8%
Sugars 2g
Protein 16g
32%
* Percent Daily Values are based on a 2000 calorie diet.
