Loaded Vegetable Detox Soup

I am a huge fan of soups, especially in the winter. I love how they are so easy to make and you can make a large batch that lasts for a long time. You can add any type of vegetable, bean, grain and protein and it will more than likely taste amazing. This soup was what I made right after I returned home from France.

When I was away, I ate whatever I wanted, including bread, cheese, and pastries. I totally overindulged and loved every second of it. However, by the end of my time in Europe, I was sick of anything carb, dairy and sweets and craved fresh fruits, vegetables and whole grains. When I returned home, I immediately started eating super clean (with a few cheats) and felt great!

This soup was one of the first meals I made when I returned home and I have been making it ever since. It has a variety of vegetables and healthy protein and it is filling and satisfying. I definitely don't feel bad for having seconds.

Here is how I made it:

Loaded Vegetable Detox Soup

Soup
- 6 cups of water
- 2 chicken breasts
- 1 head of garlic
- 1 lb of carrots
- 1 large head of broccoli
- 1/2 pound of brussels sprouts
- 2 cups of kale
- 2 tbs herb de provence (replace with: thyme and rosemary)
 - 1 tbs of hot pepper
- 2 cubes of chicken bouillon
- Salt and pepper
- 1 can of chickpeas (Replace with any of your favorite beans)

Place water in a large pot and add the two chicken breasts. Take a whole head of garlic and remove the skin. Place the peeled garlic cloves in with the chicken and boil for 15 minutes.

Wash the carrots, broccoli, brussels sprouts and kale. Take the carrots and remove the ends and cut into 1 inch pieces. For the broccoli, trim off the florets and chop up the stems. Finally, chop the kale in large pieces.

Place the vegetables in the pot with the chicken and add the brussels sprouts. Add the herbs de provence, hot pepper, chicken bouillon, salt and pepper and boil for 45 minutes. Before you serve, take the two pieces of chicken out of the pot and shred with a fork and knife. Place the chicken back in the pot and a whole can of chickpeas. Stir and serve.

Anne