Detox Immune-Boosting Chicken Soup Recipe
Introduction
This Detox Immune-Boosting Chicken Soup is a comforting and nourishing dish packed with wholesome ingredients. Perfect for chilly days or when you need a gentle health lift, it combines fresh vegetables, spices, and protein for a flavorful, immunity-supporting meal.
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
- Step 1: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the diced onion, celery, and chopped carrots, sautéing and stirring occasionally for about 5 minutes until they begin to soften.
- Step 2: Add the sliced mushrooms and minced garlic to the pot. Cook for another 3 minutes, stirring frequently to release their flavors.
- Step 3: Pour in the chicken stock and add the bay leaves, turmeric, crushed red pepper flakes, salt, and drained chickpeas. Bring the mixture to a boil.
- Step 4: Stir in the shredded rotisserie chicken, cover the pot, reduce the heat to a simmer, and cook for 15 to 20 minutes to let the flavors meld.
- Step 5: Add the baby kale leaves, cover again, and simmer for an additional 5 minutes until the kale softens.
- Step 6: Remove and discard the bay leaves. Serve the soup warm and enjoy your immune-boosting meal.
Tips & Variations
- For a vegetarian version, substitute vegetable broth for chicken stock and omit the chicken, adding extra chickpeas or tofu for protein.
- Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
- If you prefer a spicier soup, increase the crushed red pepper flakes to taste.
- Use fresh turmeric root grated finely if available, but reduce the amount to about 1 teaspoon to avoid overpowering the soup.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Yes, you can cook chicken breasts or thighs separately and shred them before adding to the soup. Rotisserie chicken is a convenient shortcut but fresh cooked chicken works just as well.
Is this soup suitable for a low-sodium diet?
You can reduce or omit the salt and use a low-sodium chicken stock to make this recipe more suitable for low-sodium dietary needs. Adjust seasoning at the end to taste.
PrintDetox Immune-Boosting Chicken Soup Recipe
This Detox Immune-Boosting Chicken Soup is a hearty and nutritious recipe packed with fresh vegetables, antioxidant-rich turmeric, and protein from shredded rotisserie chicken and chickpeas. Perfect for strengthening your immune system, this comforting soup combines aromatic spices, vibrant kale, and the richness of chicken stock in a simple stovetop preparation that is both delicious and revitalizing.
- 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
Vegetables and Aromatics
- 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)
Liquids and 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 and Greens
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken
- 2 cups baby kale leaves
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion, celery, and chopped carrots, stirring occasionally, and cook for about 5 minutes until they soften. Then add the sliced mushrooms and minced garlic and continue cooking for another 3 minutes until fragrant.
- Add Broth and Seasonings: Pour in 8 cups of chicken stock along with 2 bay leaves, 1/2 teaspoon turmeric, 1/2 teaspoon crushed red pepper flakes, and 1 1/2 teaspoons salt. Stir in the drained and rinsed chickpeas. Bring the mixture to a boil over medium-high heat.
- Simmer with Chicken: Add 3 cups of shredded rotisserie chicken to the pot. Cover the pot, reduce the heat to low, and let the soup simmer gently for 15 to 20 minutes to blend the flavors and cook the ingredients through.
- Add Kale and Finish Cooking: Stir in 2 cups of baby kale leaves, then cover the pot again and simmer for an additional 5 minutes until the kale has wilted and softened.
- Serve: Remove and discard the bay leaves. Ladle the soup into bowls and serve hot. Enjoy your nourishing immune-boosting chicken soup!
Notes
- You can substitute rotisserie chicken with any cooked, shredded chicken you have on hand for convenience.
- Adjust the crushed red pepper flakes to taste depending on your preferred spice level.
- For a vegetarian version, replace chicken stock with vegetable stock and omit the chicken or substitute with extra chickpeas or tofu.
- Adding fresh lemon juice or a sprinkle of fresh herbs such as parsley or cilantro can add a bright finish to the soup.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
Keywords: immune-boosting soup, chicken soup, detox soup, turmeric soup, healthy chicken soup, kale soup, chickpea soup, easy chicken soup, nutritious soup
