Immunity Soup

Diets

Gluten free

Ingredients

Meat
- 2 lbs Chicken breasts, skinless bone-in

Produce
- 2 Bay leaves
- 2 Carrots, large
- 3 Celery stalks
- 1 (15-oz. can Chickpeas, unsalted
- 12 oz Curly kale
- 10 Garlic cloves, medium
- 1 1/2 cups Onion
- 1 lb Presliced vitamin d-enhanced mushrooms
- 4 Thyme, sprigs

Canned Goods
- 8 cups Chicken stock, Unsalted

Baking & Spices
- 1 1/2 tsp Kosher salt
- 1/2 tsp Red pepper

Oils & Vinegars
- 2 tbsp Olive oil

Time
Total: 1H

Found on cookinglight.com

Description

This easy soup is full of immunity-boosting foods: vitamin C–rich kale, vitamin D–enhanced mushrooms, zinc-containing chicken and chickpeas, and antioxidant-packed garlic. Plus, the hot, steamy broth and a hint of pepper heat get your nose running—great for flushing out sinuses and potentially staving off an infection. It’s a big pot of brothy soup that you can make ahead and enjoy for a couple of days; the flavor just gets better over time. You may be wary of the large amount of garlic, but keep in mind that it mellows considerably after being cooked. Though we love using bone-in chicken breasts here, you can also swap in 3 cups shredded rotisserie chicken breast in a pinch (be aware that it will add more sodium).

Directions

Heat oil in a large Dutch oven over medium. Add onion, celery, and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves, and chickpeas; bring to a simmer. Add chicken, salt, and red pepper; cover and simmer until chicken is done, about 25 minutes. Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves.

cookinglight.com

278 1 2017-08-03 09:09:02

Title:

Immunity Soup

Descrition:

This easy soup is full of immunity-boosting foods: vitamin C–rich kale, vitamin D–enhanced mushrooms, zinc-containing chicken and chickpeas, and antioxidant-packed garlic. Plus, the hot, steamy broth and a hint of pepper heat get your nose running—great for flushing out sinuses and potentially staving off an infection. It’s a big pot of brothy soup that you can make ahead and enjoy for a couple of days; the flavor just gets better over time. You may be wary of the large amount of garlic, but keep in mind that it mellows considerably after being cooked. Though we love using bone-in chicken breasts here, you can also swap in 3 cups shredded rotisserie chicken breast in a pinch (be aware that it will add more sodium."

Immunity Soup

Meat
- 2 lbs Chicken breasts, skinless bone-in

Produce
- 2 Bay leaves
- 2 Carrots, large
- 3 Celery stalks
- 1 (15-oz. can Chickpeas, unsalted
- 12 oz Curly kale
- 10 Garlic cloves, medium
- 1 1/2 cups Onion
- 1 lb Presliced vitamin d-enhanced mushrooms
- 4 Thyme, sprigs