I’ve been eating my Detox Immune-Boosting Chicken Soup all week! The Flu got me and our whole family and it’s been a serious one. I actually had to get a Z pack which I have never had to do and I’m still coughing out yucky stuff!
I was in full swing with the new year, not only are we kicking off our new diets, working out hard and attempting to stay warm in all this cold weather, but we’re also battling coughs, colds and the dreaded FLU season. This Detox Immune-Boosting Chicken Soup is the perfect remedy for cold and flu season, but it’s also filled with tons of nutrients and antioxidants that boost your immunity and keep you warm and cozy.
I mean with ingredients like garlic, chickpeas, turmeric, mushrooms and dark leafy greens all simmering together in a flavorful hot broth, you’ll be sure to fight off colds while staying healthy and on track with your diet!
This soup is so yummy and tastes even better on day 2 (or even 3!) after all the flavors have marinated together. I like to make a big batch ahead of time to last me a good part of the week or I’ll just freeze the soup in small batches I can grab anytime I feel a cold coming on. A soup thats so warm and comforting.
This detox chicken soup is also the perfect recipe to add to your weekly meal routine because it just makes you feel so good! This soup is great for digestion and metabolism and also has added anti-inflammatory benefits. I love the added spice and it really does a great job clearing up my sinuses!
For this recipe I used a pre-cooked rotisserie chicken that I shredded because it’s just my personal favorite due to all the added flavor and how it makes this dish so easy. You can literally make this soup in under 30 minutes which is perfect when you want something quick, but you can always add uncooked chicken breasts too and just boil them in the soup for about 25 minutes. Then simply shred them like you would the rotisserie chicken, it just that easy!
So if you’ve been feeling a bit under the weather or are just looking for a soothing, hearty soup, this is definitely the recipe!
Ali in the Valley
Detox Immune-Boosting Chicken Soup
2 Tbsp olive oil
1 onion (chopped)
3 large celery stalks (chopped)
2 large carrots (peeled and chopped)
1 cup mushrooms (sliced)
10 cloves garlic (minced)
1 fresh ginger (peeled and chopped)
8 cups chicken stock
2 bay leaves
½ tsp. turmeric
½ tsp. crushed red pepper
1½ tsp. sea salt
1 15 oz can chickpeas, drained and rinsed
3 cups shredded rotisserie chicken
2 cups baby kale leaves
In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, 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 shredded 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, serve and enjoy!
Serving Size: 1½ cups • Calories: 253 • Fat: 6.5 g • Saturated Fat: 0.8 g • Carbs: 20.6 g • Fiber: 6 g • Protein: 28 g • Sugars: 3.5 g • WW Points+: 6 • Smart Points: 6
*Recipe adapted from Cooking Light