Detox Chicken Soup

3-4 small chicken breasts
3 Tbsp avocado oil, coconut or olive oil, divided
1 large yellow onion, diced small
4-5 large celery stalks, sliced
2 large carrots, peeled and chopped
1 red bell pepper, diced
8 cups organic chicken broth, or bone broth
1/2 tsp turmeric powder
1 1/2 tsp sea salt
15 oz cooked chickpeas or white beans, drained and rinsed
2 cups organic broccoli florets, bite size

1.  In a large stock pot or dutch oven, heat 2 Tbsp oil over medium-high heat and cook chicken breast until nicely browned, about 4 minutes on each side.

2. Set aside on a plate and shred it using 2 forks once cool.

3.  Add the remaining oil and saute onion, celery and carrots, and pepper stirring occasionally for about 5 minutes.

4.  Stir in the chicken stock, turmeric, sea salt and chickpeas, or white beans; bringing to a boil.

5.  Add shredded chicken, cover and turn down heat to a simmer for about 20 minutes.

6.  Add broccoli, cover and simmer and additional 8-10 minutes on low.  Enjoy!