Raise your hand if you or someone you have been around, has been sick… If you are raising your hand, THIS IMMUNITY SOUP IS EVERYTHING!
Ahh, January, the month of new beginnings, hope, promise, freezing cold weather and sick folks! Let’s face it, cold and flu season is in full swing with germy people walking around everywhere. All this cold weather with germs floating around leaves us craving warm comfort foods, which is hard to do when you have resolved to eat healthier at the chime of the clock on New Year’s Eve.
Allow me to introduce a bowl of soup that will do just that. This Immunity Soup is a simple easy-to-make soup for what ails ya. I first made this immunity soup a couple of months ago when I had a head cold. I was flipping through some recipes I had torn out of some magazines and came across this recipe from Cooking Light Magazine. Immunity soup is brimming to the top of the bowl with nutrients and antioxidants that will help boost your immune system while keeping you healthy and warm this winter.
Ok, let’s break the ingredients down:
KALE: Promotes a healthy digestive tract, contains B vitamins, and vitamin C, which promotes iron absorption among other vital vitamins and nutrients.
MUSHROOMS: High in vitamin D. They also contain B vitamins and a powerful antioxidant called selenium, supports your immune system and prevents damage to cells and tissues.
CHICKPEAS: Minerals including manganese, magnesium, zinc, and copper, as well some other B-vitamins, including thiamine and vitamin B-6.
GARLIC: Anti-oxidant rich.An excellent source of manganese and vitamin B6. A good source of vitamin C, copper, selenium, phosphorus, and vitamin B1.
CHICKEN: High in zinc, B vitamins, and other immunity-boosting nutrients.
On top of all those vitamin enriched ingredients, the hot peppery broth flushes out your sinuses of infection by making your nose run, staving infection. So make a large pot of this immunity soup to enjoy for a few days, it just gets better and better sitting in the fridge.
Oh, and don’t worry about all that garlic. Believe me, garlic is not always my friend, but in this soup, the flavor is very mellow.
The original recipe called for bone-in chicken, but I swapped it for roasted chicken breasts because I feel like the roasted chicken has more flavor. Feel free to use shredded rotisserie chicken as the original recipe also suggested. Using chicken that has already been cooked makes this soup even easier to make, so you to start boosting that immune system from all those germs.
Also, you can control the amount of sodium, by using unsalted chicken stock and by rinsing your chickpeas.
Here’s the recipe for this delicious immunity soup:
12ouncescurly kalewashed, stems removed, leaves torn
Heat the olive oil in a large heavy oven over medium. Add the onions, celery, carrots, thyme sprigs and a pinch of salt; cook, until onions are translucent, about 5 to 7 minutes, stirring occasionally.
Add in mushrooms and garlic; cook, stirring often, for 3 to 5 minutes. Pour in the stock, and add the chicken, chickpeas, the bay leaves, and red pepper. Season with salt, to taste; cover and simmer, about 30 minutes.
Stir in the kale; cover and simmer until kale is just tender about 3 to 5 minutes.
Discard thyme sprigs and bay leaves, before serving.
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Fend off cooties, staying healthy and on track with your new year’s diet!