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only, washed and thinly sliced
6 cups chicken stock or broth, preferably homemade
1 pound ground chicken
Sea salt and freshly ground black pepper
    Heat a stockpot over medium-high heat. Add 3 tablespoons olive oil. Add the onion and sauté until light brown, 7 to 10 minutes. Add the asparagus and leeks; sauté another 5 minutes. Add the chicken stock and bring to a boil, then reduce the heat and simmer for about 15 minutes.
    Meanwhile, mix the ground chicken with salt and pepper. Make small meatballs, about 1 inch in diameter. In a 10-inch skillet, heat the remaining 6 to 7 tablespoons olive oil and fry the meatballs until browned on all sides. Add the meatballs to the soup and serve. Adjust the seasoning as needed.
    SERVES 4

chicken sausage and spinach soup
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 pound fresh or cooked sweet Italian chicken or turkey sausage
1½ tablespoons unsalted butter
1½ tablespoons olive oil
6 cups chicken stock or broth, preferably homemade
One 10-ounce package frozen whole-leaf spinach, thawed and drained
Sea salt and freshly ground black pepper
Freshly grated Parmesan cheese, for garnish
    Remove fresh sausage meat from casing and form into 1-inch balls. (If using cooked sausage, cut into ¼- inch slices.)
    Heat the butter and oil in a large, heavy pot over medium-high heat. Add the sausage and fry until browned, about 7 minutes. Add the chicken stock. Bring to a boil, reduce the heat, and simmer until the sausage is cooked through, about 12 minutes.
    Add the spinach and simmer for 1 minute. Season to taste with salt and pepper. Serve with Parmesan cheese.
    SERVES 6

chicken tomato cilantro soup
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

8 cups chicken stock or broth, preferably homemade
One 28-ounce can Italian plum tomatoes, with juice
1 teaspoon dried oregano
2 cups leftover chicken pieces
Sea salt and freshly ground black pepper
6 tablespoons chopped fresh cilantro
    Heat the chicken stock in a large stockpot.
    Roughly chop the tomatoes and add them to the stock along with their juice. Add the oregano, leftover chicken, and salt and pepper to taste. Simmer over medium heat for 30 minutes, then serve the soup hot, with a sprinkle of cilantro.
    SERVES 6

asian turkey meatball soup
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

6 cups chicken stock or broth, preferably homemade
1 pound ground turkey, rolled into 1-inch balls
2 celery stalks, finely chopped
5 slices fresh ginger, peeled
2 tablespoons soy sauce, plus more to taste
½ teaspoon hot chili oil, plus more to taste
2 heads baby bok choy
    Bring the stock to a boil and add the turkey balls a few at a time. Stir to ensure they do not stick together. Then add the celery, ginger, soy sauce, and chili oil. Reduce the heat and simmer for 30 minutes. Add the bok choy and simmer for an additional 5 minutes. Adjust the flavor with additional soy sauce and chili oil. Serve immediately.
    SERVES 4

tom yum kai—spicy thai chicken soup
    PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

8 cups chicken stock or broth, preferably homemade
3 stalks lemongrass, cut into large pieces
¼ cup kaffir lime leaves
2 to 5 serrano chiles (see Note)
¼ cup Thai fish sauce (nam pla)
12 slices peeled fresh ginger
6 slices peeled galangal
Two 6-ounce skinless and boneless chicken breasts, cut into bite-size pieces
12 cherry tomatoes, halved
½ cup coarsely chopped cilantro
One 16-ounce can straw mushrooms, drained
Juice from 2 limes
    Heat the chicken stock in a stockpot. Add the lemongrass, lime leaves, chiles, fish sauce, ginger, and galangal. Lower the heat and simmer for 30 minutes or more. Once the stock has been infused with the seasonings, strain it, since the lemongrass, lime leaves, ginger, and galangal are for flavoring the stock, not for eating.
    Add the chicken, tomatoes, cilantro, mushrooms, and lime juice. Simmer an additional 30 minutes, then serve.
    SERVES 6
    NOTE  When working with chiles,