Immune Boosting Chicken Soup

This simple and nourishing Immune Boosting Chicken soup is filled with natural antioxidants. It’s chocked full of carrots, celery, onion, mushrooms, garlic, greens and turmeric. The perfect soup to boost your immune system all winter long! You could also add sweet potatoes if you’d like.

Servings: makes 6 servings

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 onion chopped
• 3 large celery stalks chopped
• 4 large carrots peeled and chopped
• 1 cup mushrooms sliced
• 4 cloves garlic minced
• 8 cups chicken bone broth or chicken stock
• 2 bay leaves
• 1 tsp. turmeric
• ½ tsp ground black pepper
• ½ tsp.crushed red pepper if using
• 3 cups cooked chicken shredded (a rotisserie chicken works great)
• 2 cups baby spinach or other greens (kale, collards are great options)
• 1 sweet potato, peeled and chopped into bite sized pieces (optional)

Instructions

• In a large pot or Dutch oven over medium heat, add the olive oil. When it is heated up, add in the onions, celery and carrots. With a wooden spoon, stir to combine. Onions should be translucent at about 3-5 minutes.
• Add in the turmeric and black pepper. Add in the crushed red pepper, if using.
• Add in the garlic and mushrooms and stir. You don’t want the garlic to brown. Just combine it with the onion mixture.
• Add in the chicken broth, sweet potatoes (if using) and bay leaves. Bring to a boil. Lower the heat and simmer the broth for about 20 minutes.
• Stir in the shredded chicken. Add greens during the last 10 – 15 minutes of cooking keeping it on a low and gentle simmer (spinach will wilt quickly, kale may need to cook a bit longer). Keep it on a low simmer. You could simmer for 45 minutes total.
• Taste soup for flavor. Discard bay leaves. Check seasoning. If needed, season with additional salt and pepper (and add any hot pepper that you like).
• Ladle into bowls and enjoy!