Description
A warm, nutritious soup packed with protein, vegetables, and anti-inflammatory spices to boost your immune system during chilly weather.
Ingredients
Scale
- 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 chicken stock
- 2 bay leaves
- 1/2 tsp turmeric
- 1/2 tsp crushed red pepper
- 1 1/2 tsp sea salt
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken
- 2 cups baby kale leaves
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat and sauté the chopped onion, celery, and carrots for about 5 minutes until they start to soften.
- Add the sliced mushrooms and minced garlic, cooking for another 3 minutes until fragrant.
- Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, sea salt, and drained chickpeas; bring to a vigorous boil.
- Mix in the shredded chicken, cover the pot, and turn down the heat to a gentle simmer for 15 to 20 minutes.
- Add in the baby kale, cover again, and simmer for an additional 5 minutes until the kale is tender.
- Remove and discard the bay leaves before serving.
Notes
For a creamier texture, blend part of the soup before adding the kale. Add fresh herbs right before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 45mg