Description
This Detox Immune-Boosting Chicken Soup is the perfect remedy for flu season filled with antioxidants that boost immunity and keep you warm all winter long!
Ingredients
- 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
- 1/2 tsp turmeric
- 1/2 tsp crushed red pepper
- 1 1/2 tsp sea salt
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken
- 2 cups baby kale leaves
Instructions
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.
3. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
4. Add kale, cover and simmer an additional 5 minutes.
5. Discard bay leaves, serve and enjoy!
Notes
For a vegetarian version, omit the chicken and use vegetable stock.
Add fresh lemon juice before serving for an extra immune-boosting kick.
This soup stores well in the fridge for up to 4 days and freezes beautifully for future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 265
- Sugar: 2.5
- Sodium: 712.8
- Fat: 11.4
- Saturated Fat: 2.5
- Carbohydrates: 20.6
- Fiber: 4.1
- Protein: 20.4