Healing Detox Soup

There is a lot of discussion around detox.  Yes, our bodies detoxify naturally- that’s how harmful additives are removed from the body.  Several organs including the kidneys, liver, and colon; and the lymphatic system work to flush out toxins throughout the day.   However, as diligently as the body works to keep everything in tip top shape, sometimes we need that extra boost.  Whether it be temporary or long term (as with a chronic illness), helping the body flush out an overload of toxins may be needed for proper health. 

This soup was created out of that necessity, when I was diagnosed with an autoimmune disease (mixed connective tissue disease). My doctor told me I needed to detox (Her exact words were “detox, detox, detox”).

And detox I did.  I consumed as many nutrient-dense foods as I could, but was looking for a quick, one-pot wonder.   I was seeking out a dish that had the most detoxifying ingredients mother earth gave us that was healing, comforting, and nourishing.  I gathered as many detox-friendly ingredients, put them in a pot, simmered away, and magic was created.  Added some protein, a little sprinkle of seasonings, and my healing, detox soup was born.  It’s filling, flavorful, and has a hint of heat from the green chilies.  It is packed with nutrients that helps the detoxifying organs rev up their engines.  It heals the body and the soul from the inside out.  Plus it tastes good, so why not eat it? Know what I mean

Ingredients

1 bunch dandelion greens, chopped: high in potassium which helps flush out kidneys.  

3-4 cloves of garlic, peeled and chopped: activates liver enzymes that help the body detoxify.

¼ cup cilantro, roughly chopped: binds heavy metals, helping the body eliminate them.

½ onion: rich in sulfur, a mineral useful for detoxifying the body.

2 cups cabbage, shredded: high in fiber, binds toxins and helps them move through the system.

4-5 mushrooms, sliced: rich in selenium, which binds heavy metals and lowers inflammation.

2-3 carrots, diced: aids in flushing out the liver.

4-6 cups bone broth: may help in reducing inflammation.

1-2 watermelon radishes: contains a compound that works to detoxify the liver.

Juice of one Lemon (optional): vitamin C, which can help tackle inflammation.

1 can diced green chilies: contains capsaicin, which stimulates the liver.

1-1 ½ lb. chicken: good source of B3 and B6, both used for energy metabolism.

½ tsp herbs de Provence

1 tsp Trader Joe’s unami seasoning (optional but delicious)

Natural Salt: rich in various minerals.

Black Pepper: contains piperine which has antioxidants and helps boost the absorption of selenium.

Directions

Preheat oven to 425°.  Season chicken with salt, pepper, and herbs de Provence.  Place chicken in a baking pan and roast for 20 minutes or until juices run clear, and chicken is no longer pink in the middle. 

To make broth: heat bone broth, onions, garlic, and cilantro on medium heat until onions and garlic are translucent.  Add salt to taste, and Unami seasoning.  Broth can be stored in refrigerator for 3-4 days.

To keep veggies crisp serving after serving, do not add vegetables and chicken to broth until ready to eat. When ready to serve, heat broth until hot, toss in dandelion greens, cabbage, mushrooms, carrots, and green chilies and cook for 10-15 minutes.  Next, chop baked chicken and add too pot. Soup is ready when vegetables are tender crisp and chicken is heated through. 

To serve: ladle soup into bowl, top with raw radish and a squeeze of lemon.