Description
This Detox Immune-Boosting Chicken Soup is filled with antioxidant-rich vegetables, warming spices, and lean protein to support immunity and keep you warm during flu season.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 large celery stalks, diced
- 2 large carrots, peeled and chopped
- 1 cup mushrooms, sliced
- 10 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons salt
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken
- 2 cups baby kale leaves
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion, celery, and carrots for 5 minutes.
- Add mushrooms and garlic and cook for 3 more minutes.
- Stir in chicken stock, bay leaves, turmeric, crushed red pepper flakes, salt, and chickpeas; bring to a boil.
- Add shredded chicken, cover, reduce heat, and simmer for 15 to 20 minutes.
- Add baby kale, cover, and simmer for 5 additional minutes.
- Remove bay leaves and serve hot.
Notes
- Use homemade chicken stock for deeper flavor.
- Add a squeeze of lemon juice before serving for brightness.
- Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 55mg