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!
Why this Soup is Good for You
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, minerals 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 chicken detox soup recipe legit makes a TON and tastes even better on day 2 (or even 3!) after all the flavors have marinated for together. It honestly just makes you feel SO good! Not only is it great for digestion and metabolism, but it also has added anti-inflammatory benefits and it tastes pretty darn yummy too. 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!
Here’s What You’ll Need
- Chicken – I like to use shredded rotisserie chicken because it’s quick and easy with so much flavor, but you can also use chicken breasts or chicken thighs. Leftover chicken (or turkey) works great too!
- Veggies – I used a combination of carrots, celery, onion, and mushrooms, but feel free to add in some bell peppers, butternut squash or even chopped sweet potatoes
- Garlic – we are using A LOT in this recipe (yes 10 garlic cloves!), but trust me it tastes absolutely amazing. 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!
- Chicken stock – I used low-sodium chicken broth, but vegetable broth would work or any stocks you have in your pantry. Make sure to adjust the amount of salt used if you don’t use a low-sodium broth
- Chickpeas – also known as garbanzo beans, these add extra protein and delicious texture to this soup
- Kale – this is a hearty leafy green that packs in the antioxidants, vitamin C and other nutrients good for your health. You could also use fresh spinach in place of the kale and even sprinkle in some fresh parsley or other fresh herbs
- Herbs and spices – a combination of turmeric, crushed red pepper, salt, pepper and bay leaves
How to Make Detox Chicken Soup
The great thing about this soup is that everything comes together in just 30 minutes in 3 simple steps! Here’s how I make it:
- Sauté the veggies. In a large soup pot or dutch oven, heat olive oil over medium-high heat and saute onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
- Let the soup simmer. Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, sea salt, pepper and chickpeas, bringing everything a boil. Mix in the shredded rotisserie chicken, cover and turn down the heat to a simmer for 15 to 20 minutes. If you are using boneless skinless chicken breasts, you’ll want to add them in with the chicken stock and let them simmer for about 25 minutes until cooked through and no longer pink. Then remove the chicken breasts, shred with two forks, and add the chicken back into the pot.
- Mix in kale and serve! Add in the chopped kale and simmer for an additional 5 minutes. Discard bay leaves and season with additional salt and pepper, if needed. You could also sprinkle in some fresh parsley. Enjoy!
Prepping and Storing
To Store: This detox chicken soup will last in your fridge in a sealed, airtight container for up to 5 days. You can easily reheat this soup in the microwave or stovetop for a quick, delicious meal. I love making this soup for my weekly meal prep!
To Freeze: If planning to freeze this soup, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, let the soup thaw completely in the fridge. Warm it up in a pot on the stove or re-heat individual servings in the microwave.
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Detox Immune-Boosting Soup
Ingredients
- 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
- 1/2 tsp. turmeric
- 1/2 tsp. crushed red pepper
- 1 1/2 tsp. sea salt
- 1 15 oz can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken
- 2 cups baby kale leaves
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I used spinach instead of kale because that’s all I had and it was great! This will be on rotation.
This soup is delicious ! Can’t believe how flavorful it is in just 30 mins. I added asparagus, squash and egg noodles and it came out wonderfully, just needed to add some more water since the noodles sucked up liquid. This soup definitely has a kick so skip the red pepper flakes if you don’t want it to be too spicy. I will definitely be making this all winter long.
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I love soup if it has a thick broth. How can I thicken the broth for this soup, can I add cornstarch without affecting the flavor??
You could add a little coconut cream to this to thicken it up or mix 1 tablespoon cornstarch with 1 tablespoon water and add that in. Hope you enjoy this!
My boyfriend and I love this soup! We’ve been making it with powdered turmeric but I was wondering if it would be ok to use fresh grated turmeric root (if we can find it). I like to use fresh grated ginger in some of my other recipes but wasn’t sure if fresh turmeric would work as well in this soup?
I haven’t tried that yet, but I’m sure it would be wonderful!
This looks really good. But if you Roasted a whole chicken and then used the juices and boiled the bones (with other chicken broth ) you would be getting Bone broth in your soup which would make it even healthier for you
LOVE THIS! Have made it a few times. Most recently I substituted mushrooms for cauliflower.
I have been making this for myself and friends/family for years now! The original is easy as and it’s also easily adjustable for preferences. Love love love this recipe! TY -Xo Erin in Aus.