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

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