Immunity Soup
from Cooking Light
Makes 8 servings 1.5 cups is a serving
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 3 celery stalks, thinly sliced
- 2 large carrots, thinly sliced
- 1 pound presliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms)
- 10 medium garlic cloves, minced
- 8 cups unsalted chicken stock (such as Swanson)
- 4 thyme sprigs
- 2 bay leaves
- 1 (15-oz.) can unsalted chickpeas, drained
- 1 package boneless, skinless chicken thighs or 2 cups rotisserie chicken
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper
- 12 ounces curly kale, stems removed, leaves torn
How to Make It
Step 1
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.
Step 2
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.
Nutritional Information
- Calories 253
- Fat 6.5g
- Satfat 1g
- Monofat 3g
- Polyfat 0.9g
- Protein 28g
- Carbohydrate 22g
- Fiber 6g
- Cholesterol 54mg
- Iron 2mg
- Sodium 581mg
- Calcium 116mg
- Sugars 5g
- Est. added sugars 0g
Get more recipes here
Learn more about my 6 week personalized fat burning programs here