This Cloudy Chicken Detox Broth is the perfect lunch time bowl of soup to get your eating back on track after the festive season.
Happy New Year Friends! Did you have a great party season? We sure did and I managed to put on a BUNCH of weight that I am now ready to let go of once again :)
And so I am diving into this cloudy chicken detox broth every lunch time this week. I’m also going to try really hard to ignore those dastardly craving critters. Not easy when you’ve given in to them constantly for what feels like months!
At this point I must tell you not to feel freaked out by the cloudy part of this soup. It’s cloudy because of the miso paste used to make the stock. Miso is a great detoxing food as it’s made by fermenting beans or grains and so is alive with good bacteria. Just the stuff for calming a stressed, overindulged gut.
Because of the good bacteria within the miso paste, you never want to boil it. Poach your chicken and veggies lightly then take the pan off the heat before stirring through the miso paste. It’ll take a minute or so to incorporate so keep stirring.
The recipe below makes two generous portions. Feel free to scale it up, although if you’re planning to make a batch to feed you all week, you may want to omit the miso paste and add it in fresh each day after you’ve reheated the veggies and chicken.
Lastly I used an organic red miso paste. Generally speaking the lighter the colour of the paste, the milder the flavour. If, like me, you’re trying to wean yourself off of processed or rich foods, I would go with a darker one as the flavour has more of an umami punch. And that’s a good thing! Miso isn’t spicy in the slightest. Just comforting, nourishing and very savoury tasting. I hope you love it!
Cloudy Chicken Detox Broth
- 1 teaspoon oil
- 1/2 small onion finely diced
- 2 cloves of garlic minced
- 1 chicken breast diced
- Handful of kale ribs removed and leaves finely sliced
- 1 inch piece of fresh ginger grated
- 1 heaped tablespoon miso
- 1 red chilli
- 1 spring onion
Heat the oil in a small saucepan and gently fry the onion until soft.
Add the garlic and chicken pieces and kale, then pour over boiling water from the kettle.
Poach the chicken until cooked through and the kale has softened.
Take the pan off the heat and stir through the miso paste until it is all dissolved.
Divide between two bowls and top with the chopped chilli and spring onion.