Detox Immune-Boosting Soup
A comforting soup filled with fresh vegetables, tender chicken, and wholesome spices to support your immune system and warm you up on chilly days.
Ingredients
For the soup
- 2 Tbsp olive oil Used for sautéing
- 1 large 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 Low-sodium recommended
- 1/2 tsp turmeric
- 1/2 tsp crushed red pepper Adjust for spice preference
- 1 1/2 tsp sea salt Adjust to taste
- 1 15 oz can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken Can substitute turkey
- 2 cups baby kale leaves Can substitute other leafy greens
Instructions
Preparation
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Sauté chopped onion, celery, and carrots, stirring occasionally, for about 5 minutes.
- Add sliced mushrooms and minced garlic, cooking for another 3 minutes.
Cooking
- Stir in chicken stock, bay leaves, turmeric, crushed red pepper, salt, and chickpeas. Bring to a boil.
- Mix in shredded chicken, cover, and reduce heat to a simmer for 15 to 20 minutes.
- Add baby kale leaves, cover, and simmer for an additional 5 minutes.
- Discard bay leaves, serve, and enjoy!
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze it in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 900mgFiber: 10gSugar: 5g