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We like to eat, drink and be merry during the holidays. We run here and there to see family and friends, stay up too late on Christmas Eve and have more than our share of frosted cookies. We’re human, too! But when January arrives, we’re always very ready to slow down, sleep more and eat better. This Chicken Soup recipe created by Jennifer Wright, our partner at b Well Kitchen, is the perfect food to heal our bodies and souls on cold winter nights when we’re dreaming of longer sunny days.


1 cup peeled + chopped carrots

1 cup chopped leeks, white and light green parts only

1 cup chopped celery

4 oz. boneless chicken breast, cubed

4 cups low-sodium chicken broth

1 cup chopped broccoli spears

4 tbsp chopped parsley

fresh cracked pepper

fresh lemon juice


Simmer the carrots, leeks, celery and chicken in the stock gently for 20 minutes, then add the chopped broccoli and cook for an additional 10 minutes. Add the parsley, and season with pepper and a squeeze of fresh lemon.

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