This Detox Immune-Boosting Chicken Soup is the perfect remedy for flu season filled with antioxidants that boost immunity and keep you warm all winter long!
With the new year officially in full swing, not only are we kicking off our new diets and attempting to stay warm in all this cold weather, but we’re also battling coughs, colds and the dreaded FLU season. This Detox Immune-Boosting Chicken Soup is the perfect remedy for cold and flu season, but it’s also filled with tons of nutrients and antioxidants that boost your immunity and keep you warm and cozy all winter long! I mean with ingredients like garlic, chickpeas, turmeric, mushrooms and dark leafy greens all simmering together in a flavorful hot broth, you’ll be sure to fend off those pesky colds while staying healthy and on track with your diet!
You guys this soup legit makes a TON and tastes even better on day 2 (or even 3!) after all the flavors have marinated for together. I like to make a big batch ahead of time to last me a good part of the week OR I’ll just freeze the soup in small batches so I can grab some anytime I feel a cold coming on. It’s just so warm and comforting, I’m really excited for you guys to try this!
Oh and don’t be afraid of all the garlic! It really does make this soup and garlic is just SO incredibly good for you. Ask my girlfriends, they eat it raw on a daily basis! Garlic is such a powerful antioxidant that strengthens immune function and just overall makes you feel really good. Don’t worry, the garlic definitely mellows out while cooking so don’t expect the flavor to be too intense!
This detox chicken soup is also the perfect recipe to add to your weekly meal routine because it just makes you feel SOO good! This soup is great for digestion and metabolism and also has added anti-inflammatory benefits. Oh yeah and it tastes pretty darn yummy too 😉 Feel free to add as little or as much crushed red pepper as you’d like. I love the added spice and it really does a great job clearing up my sinuses!
For this recipe I used a pre-cooked rotisserie chicken that I shredded because it’s just my personal favorite due to all the added flavor and how it makes this dish so easy. You can literally make this soup in under 30 minutes which is perfect when you want something quick, but you can always add uncooked chicken breasts too and just boil them in the soup for about 25 minutes. Then simply shred them like you would the rotisserie chicken – easy!
So if you’ve been feeling a bit under the weather or are just looking for a soothing, hearty soup, this is definitely the recipe for YOU!
- 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
- ½ tsp. turmeric
- ½ tsp. crushed red pepper
- 1½ tsp. sea salt
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken
- 2 cups baby kale leaves
- In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
- Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
- Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!
*Recipe adapted from Cooking Light