Detox Immune-Boosting Chicken Soup Recipe

Introduction

This Detox Immune-Boosting Chicken Soup is a nourishing and flavorful way to support your health. Packed with wholesome vegetables, protein-rich chicken, and immune-enhancing spices, it’s perfect for a cozy meal that helps you feel your best.

Ingredients

• 1 Tbsp olive oil
• 1 onion (diced)
• 3 large celery stalks (diced)
• 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 flakes
• 1 1/2 tsp salt
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 cups shredded rotisserie chicken
• 2 cups baby kale leaves

Instructions

1. Step 1: In a large pot or dutch oven, heat olive oil over medium-high heat. Add diced onion, celery, and carrots, and sauté for about 5 minutes, stirring occasionally until vegetables begin to soften.
2. Step 2: Add sliced mushrooms and minced garlic to the pot. Cook for another 3 minutes, stirring to combine and release their flavors.
3. Step 3: Pour in the chicken stock and add bay leaves, turmeric, crushed red pepper flakes, salt, and chickpeas. Bring the mixture to a boil.
4. Step 4: Stir in the shredded rotisserie chicken. Cover the pot, reduce heat to a simmer, and cook for 15 to 20 minutes to meld the flavors.
5. Step 5: Add the baby kale leaves, cover again, and simmer for an additional 5 minutes until the kale is tender.
6. Step 6: Remove and discard the bay leaves. Serve the soup hot and enjoy its comforting, immune-boosting goodness.

Tips & Variations

• For extra depth, use homemade chicken stock or bone broth. You can add freshly grated ginger for an additional immune boost and zing.
• Substitute kale with spinach or Swiss chard if you prefer a milder leafy green.
• Adjust the crushed red pepper flakes to control the soup’s spiciness to your taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to maintain its flavors and texture. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, you can use raw chicken breasts or thighs. Simply cook the chicken in the broth until fully cooked, then shred it before continuing with the recipe.

Is this soup suitable for a low-sodium diet?

You can reduce the salt or use low-sodium chicken stock to make this soup lower in sodium. Taste as you cook and adjust seasoning accordingly.

Detox Immune-Boosting Chicken Soup Recipe

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★★★★★

4.7 from 99 reviews

This Detox Immune-Boosting Chicken Soup is a nourishing and flavorful recipe perfect for supporting your immune system. Packed with vegetables, turmeric, garlic, and protein-rich chicken, this comforting soup is both detoxifying and fulfilling. Ideal for a healthy lunch or dinner, it harnesses the benefits of fresh ingredients simmered to perfection in a wholesome chicken broth.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 1 Tbsp olive oil
• 1 onion, diced
• 3 large celery stalks, diced
• 2 large carrots, peeled and chopped
• 1 cup mushrooms, sliced
• 10 cloves garlic, minced

Broth & Seasonings

• 8 cups chicken stock
• 2 bay leaves
• 1/2 tsp turmeric
• 1/2 tsp crushed red pepper flakes
• 1 1/2 tsp salt

Protein & Greens

• 1 (15 oz) can chickpeas, drained and rinsed
• 3 cups shredded rotisserie chicken
• 2 cups baby kale leaves

Instructions

1. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, celery, and carrots. Stir occasionally and cook for about 5 minutes until the vegetables start to soften. Then add the sliced mushrooms and minced garlic and sauté for an additional 3 minutes to enhance the flavors.
2. Add Broth and Seasonings: Pour in the chicken stock, then add the bay leaves, turmeric, crushed red pepper flakes, salt, and the drained chickpeas. Bring the mixture to a boil, stirring occasionally to combine the ingredients evenly.
3. Simmer with Chicken: Mix in the shredded rotisserie chicken, cover the pot, and reduce the heat to low to maintain a gentle simmer. Let the soup cook for 15 to 20 minutes so the flavors meld together and the chicken warms through.
4. Add Greens and Finish: Stir in the baby kale leaves, cover again, and continue simmering for 5 more minutes until the kale wilts and softens. Remove and discard the bay leaves before serving. Ladle the soup into bowls and enjoy hot.

Notes

• For a spicier soup, increase the crushed red pepper flakes to taste.
• You can substitute rotisserie chicken with cooked chicken breast or thighs if preferred.
• This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
• Feel free to swap baby kale for other greens like spinach or Swiss chard.
• Adding fresh lemon juice before serving can brighten the flavor and boost vitamin C content.

Keywords: immune-boosting chicken soup, detox soup, healthy chicken soup, turmeric chicken soup, chickpea soup, kale chicken soup, immune support recipe