Detox Immune-Boosting Chicken Soup

This incredibly easy chicken and vegetable soup made with shredded rotisserie chicken isn’t just tasty and warming. It’s also packed with protein, healthy fat, vitamins, and antioxidants. Chicken soup has actually been found in research studies to improve cold and flu symptoms. Mushrooms, garlic and onions all have immune boosting compounds. Kale is one of the most antioxidant rich vegetables out there. Turmeric is a powerful anti-inflammatory spice. And chicken broth is rich in vitamins and minerals. Chickpeas are a wonderful vegan source of protein as well as fiber.

Makes: 8 servings
Time to cook: 40 minutes

Ingredients

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

8 cups low-sodium chicken stock

2 bay leaves

1/2 teaspoon turmeric

1/2 teaspoon crushed red pepper

1 1/2 teaspoon sea salt

1 15 oz can chickpeas, drained and rinsed

3 cups shredded rotisserie chicken

2 cups baby kale leaves

Cooking Instructions

1. 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.

2. 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.

3. Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy. 

Nutrition per serving
265 calories; 11 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 2.5 grams sugars; 20 grams protein; 760 milligrams sodium.

Recipe by Sarah Copeland, NY Times Cooking

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