This recipe is full of ingredients that will help you in your explant surgery recovery, and give you the homecooked feeling that’s so comforting while you’re healing.

The recipe originally came from the book Perfect Weight America, and was altered by Sommer Collier on her website www.aspicyperspective.com. I altered it a bit further and gave it a try and really loved it! This will be a staple in our house now.

If there is a vegetable you don’t like, substitute it for one you do like, or double up on one that’s already part of the list.

Ingredients

2 boneless skinless chicken breasts

8 cups of chicken broth (frozen or homemade bone broth is ideal, or powdered bone broth works well too.

1 large onion, peeled and chopped

2 cups broccoli florets

2 cups cauliflower florets

2 1/2 cups sliced carrots

2 cups chopped celery

1/4 cup chopped fresh or 1 teaspoon dried parsley

3 tablespoons fresh ginger, shredded or grated

4 garlic cloves minced

2 tablespoons olive oil

1 tablespoon apple cider vinegar

1/4 teaspoon ground turmeric

1 teaspoon sea salt

Pepper if desired

Instructions

1. Set a large saucepot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Sauté for 5-6 minutes to soften. Then add the raw chicken breasts, broth, carrots, apple cider vinegar, turmeric and 1 teaspoon sea salt.
2. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.
3. Add the broccoli, cauliflower and parsley to the pot. Continue to simmer to soften the broccoli and cauliflower. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the vegetables are tender, taste, adjust salt and pepper if needed. Serve warm.

If you try it, let me know what you thought about it below!