Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook for approximately 5 to 7 minutes, or until the vegetables start to become tender.

Add aromatics: Stir in the minced garlic and fresh ginger. Sauté for 1 to 2 minutes until aromatic, taking care not to scorch the garlic.

Add broth and chicken: Pour in the chicken broth, then place the boneless, skinless chicken breasts into the pot. Heat the mixture until it reaches a boil, then lower the temperature to maintain a gentle simmer. Cover and cook for about 15-20 minutes, or until the chicken is fully cooked through.

Shred the chicken: Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using two forks.

Add the remaining ingredients: Stir in the apple cider vinegar, turmeric, and salt. Add the chopped broccoli and frozen peas, cooking for another 5 minutes, or until the vegetables are tender but still bright in color.

Finish and serve: Stir in the fresh parsley and let the soup simmer for an additional minute. Taste and adjust seasoning as needed. Serve warm and enjoy the comforting, nourishing flavors of this detox soup.