Immune-Boosting Chicken and Vegetable Soup
This delicious soup is full of nutrients and antioxidants that boost your immunity and is the perfect meal as we head into flu season! It is packed with healthy ingredients such as turmeric, garlic, and tons of vegetables!
Equipment
- large pot or dutch oven
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion - chopped
- 4 celery stalks - chopped
- 4 large carrots - peeled and chopped
- 1 parsnip - peeled and chopped
- 1 turnip - peeled and chopped
- 1 cup mushrooms - sliced
- 8 cloves garlic - minced
- 2 bay leaves
- 8 cups chicken stock
- 3/4 tsp turmeric
- 1/2 tsp crushed red pepper (more or less depending on spice preference)
- 1 1/2 tsp salt
- 1 15 oz can chickpeas, drained and rinsed
- 3 cups chicken breast - season with S+P, cooked and chopped (about 2-3 breasts) (or shredded rotisserie chicken)
- 2 cups kale leaves - roughly chopped
- salt + pepper to taste
Instructions
- In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery, carrots, parsnip, and turnip stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
- Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in chopped chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
- Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, add salt and pepper to taste and enjoy!