As a chef constantly surrounded by a kitchen full of food, the idea of three days drinking juice only sounded like quite the challenge. Last week I tried my first juice cleanse and I’m proud to say that I  stuck through it and feel better than ever. Mission accomplished! I loved my Pressed Juicery juices!

This small experience has taught me control and discipline. I really do not have to be tasting all the time when cooking. It’s just a lack of discipline that us chefs have when we cook.

When I was done with the cleanse, my body was craving protein. But the last thing you want to do when coming out of a detox is head straight for the tacos and margaritas. Quite a bomb for your tummy! So I started slowly with this very nutritious soup that gave me everything I needed and kept me happy after a week of juice bootcamp. I recommend this soup if you are feeling under the weather as well and want to kick up your immune system. Simply add a bit of grated ginger for a variation in flavor and for extra nutrition.

This recipe will last you up to two days – which might be a perfect amount for breaking your juice cleanse. You can also freeze the soup in portions to serve anytime you need a healthy bowl of unprocessed, immunity-boosting soup.

perfect Post-detox Chicken Soup
Serves 4 or 6 bowls

Ingredients:

For the soup:

½ bunch kale (washed, stem removed and leaves shredded)
½ bunch swiss chard (washed and shred leaves only. Keep stems)
1/2 leek (mostly white part, washed very well and sliced into strips)
2 cups green cabbage (shredded)
2 stalks of celery (washed and slivered)
6 cups fortified chicken stock (regular chicken stock, reduced to ½ its volume)
couple minced cloves of garlic
salt and pepper to taste

To simmer the chicken:
2 chicken breast (bone-in for more flavor)
2 carrots (peeled and cut into thick slices)
2 stalk celery (washed and cut into big slices)
Swiss Chard (sliced stems)
½ cup leek (washed and sliced)
½ cup Spanish onion (cut into chunks)
cold water- to cover chicken and veg

Method of Preparation:

For the Chicken:

1. Add all the ingredients in stockpot and cover with cold water.

2. Start on high until it comes to a boil and then reduce to a simmer and let the chicken cook for 25 minutes.

3. Remove chicken from pot and chill until cool enough to handle with hands. Pull chicken into shreds.

For the Soup:

1. Place all the shredded greens and garlic into a separate pot. Cover with fortified chicken stock and cook at medium high heat, until it begins to boil (you won’t see it very well, as the greens will cover the broth). The greens will soon cook down and diminish in size. Let soup simmer slowly for 10 more minutes.

2. Stir in shredded chicken breast and cook for 1 or 2 more minutes.

3. Adjust seasoning. I like to keep it low in salt after co ming out of detox.

To serve:

1. Spoon a nice amount of the greens and shredded chicken into a bowl.

2. Ladle about 1 cup of broth into your bowl.

Enjoy it while it’s hot!

Chef P