People are dropping like flies this flu season and I am no exception. Luckily, right when I felt it coming on, I ran to the store and picked up the ingredients for this amazing immunity-boosting soup. My daughter recently shared the recipe, as she was sick and made it for herself and swore to its medicinal qualities. I made a few adjustments, like adding ginger and using bone broth and Lacinato kale, and it was delicious.
The ease of this recipe is what makes it a no brainer, because the last thing you want to do when you are sick is cook! That’s where using pre-sliced baby bella mushrooms for example, is a real time saver. The house smelled so good, the nutritious kale and beneficial bone broth add vitamins and minerals to your ailing body so you can rest and recover.
This recipe will be on repeat in my kitchen until spring. I may even make a batch just to keep in the freezer for emergencies. So keep this recipe in your immunity-boosting arsenal along with lots of water and sleep for a healthy winter season.
Immunity-Boosting Chicken Soup
Serves 6
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
3 large celery stalks, chopped
3 large carrots, peeled and chopped
8 oz. package sliced baby bella mushrooms
10 cloves garlic, minced
2 tablespoons minced ginger
8 cups chicken bone broth
2 bay leaves
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper
1 1/2 teaspoon Kosher salt
1 15 oz can chickpeas, drained and rinsed
Meat from 1 Rotisserie chicken, diced
2 cups kale (I like to use Lacinato) torn from rib and roughly chopped
Directions
In a large pot or Dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about five minutes. Add mushrooms garlic and ginger, cooking another three minutes.
Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas. Bring to a boil. Mix in chicken, cover and turn down heat to a simmer for 15-20 minutes.
Add kale, cover and simmer five more minutes. Discard bay leaves before serving.
