Immunity Soup
Immunity soup is brimming to the top with nutrients and antioxidants to boost your immune system and keep you healthy and warm this winter.
Servings 8
Calories 264kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion chopped
- 2 celery stalks thinly sliced
- 2 large carrots thinly sliced
- 8 ounces mushrooms sliced
- 10 medium garlic cloves minced
- 4 cups unsalted chicken stock
- 4 cups original chicken stock
- 4 thyme sprigs
- 2 bay leaves
- 15 ounce canned chickpeas rinsed and drained
- 3 cups shredded cooked chicken
- Kosher salt to taste
- ½ teaspoon crushed red pepper
- 12 ounces curly kale washed, stems removed, leaves torn
Instructions
- 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.
Notes
- Garlic Flavor: Worried about garlic being overpowering? Don’t be! The garlic mellows beautifully in this recipe, adding depth without being overwhelming.
- Chicken Options: While the original recipe called for bone-in chicken, I prefer roasted chicken breasts for more flavor. Shredded rotisserie chicken works just as well, making the soup even easier to prepare.
- Sodium Control: Use unsalted chicken stock and rinse the chickpeas to manage sodium levels.
- Batch Cooking: Make a big batch soup over a few days. It only gets better as the flavors meld in the fridge.
- Add Ins: Add any of the following ingredients to make the soup hartier: noodles, cannellini beans, red beans or great northeren beans, red or green lentils.
Nutrition
Calories: 264kcal | Carbohydrates: 21g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 541mg | Potassium: 835mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6925IU | Vitamin C: 56.1mg | Calcium: 118mg | Iron: 2.4mg
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