Holiday detox meal

Let’s face it: while you’re likely indulging in the cocktails and treats that come with holiday festivities, you’re body is craving some nutrition.

This detox chicken soup by Eat Yourself Skinny will give you a much-needed reset (even if you’re about to partake in happy hour later). It contains a few key detoxifying ingredients, such as celery, kale, garlic, onion and turmeric. Here’s how each of these ingredients helps your body function optimally:

  • Celery: aids digestion due to high fibre content, regulates body fluid by acting as a diuretic, and helps curb sugar cravings.

  • Kale: reduces inflammation due to its omega-3 fatty acids, aids digestion, and cleanses your liver due to high contents of fibre and sulfur.

  • Garlic: boost the immune system due to high vitamin and mineral content, protects organs from heavy metal toxins, and its sulfur compounds supports the body’s overall detoxification process.

  • Onion: increases enzymes that facilitates removal of toxins in the blood, fights sugar cravings, and aids digestion.

  • Turmeric: reduces inflammation, contains antioxidants that help protect your body from free radicals, and even helps headaches and migraines from those few-too-many glasses of wine.

Detox chicken soup

Photo and recipe by  Eat Yourself Skinny

Photo and recipe by Eat Yourself Skinny


  • 2 Tbsp olive oil

  • 1 onion, chopped

  • 3 large celery stalks, chopped

  • 2 large carrots, peeled and chopped

  • 1 cup mushrooms, sliced

  • 10 cloves garlic, minced

  • 8 cups chicken stock

  • 2 bay leaves

  • ½ tsp. turmeric

  • ½ tsp. crushed red pepper

  • 1½ tsp. sea salt

  • 1 (15 oz) can chickpeas, drained and rinsed

  • 3 cups shredded rotisserie chicken

  • 2 cups baby kale leaves


  1. In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.

  2. Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.

  3. Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

Riley Webster