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IMMUNE BOOSTING CHICKEN SOUP

ERIN
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Ingredients
  

  • 2 TBSP EXTRA-VIRGIN OLIVE OIL
  • 2 CUPS ONION, CHOPPED FINE
  • 2 INCHES GINGER, CHOPPED FINE
  • 2 CUPS LEEKS, CHOPPED
  • 2 CUPS SHIITAKE MUSHROOMS, CHOPPED
  • 2 CUPS CARROTS, CUT INTO 1/4-INCH ROUNDS
  • 2 CUPS SWEET POTATO, DICED
  • 1 CUP CELERY, SLICED
  • 1/2 TSP GREY OR PINK SEA SALT
  • 8 CUPS CHICKEN STOCK
  • 1/2 CUP PARSLEY, FRESHLY CHOPPED
  • 1/2 CUP FRESH BASIL, FRESHLY CHOPPED
  • 1 TBSP OF EACH OREGANO, THYME, AND ROSEMARY, CHOPPED
  • 2 WHOLE BAY LEAF
  • 4 CUPS KALE, WASHED AND TORN
  • 1 CUP SNOW PEAS OR GREEN BEANS, CHOPPED
  • 4 SKINLESS CHICKEN THIGHS, CHOPPED INTO CUBES
  • 5 CLOVES GARLIC, SLICED AND DIVIDED

Instructions
 

  • Heat oil in a soup pot over medium heat. Add onions, 3 garlic cloves, ginger and leeks. Cook until softened — about 3 minutes.
  • Add chopped vegetables, chicken, salt, chicken stock and bay leaf. Increase temperature to high, bring to a boil and reduce heat so soup simmers. Cook for approximately 25 minutes until vegetables soften, but aren’t mushy.
  • Stir the kale, peas, fresh herbs, 2 cloves of fresh finely chopped garlic into the soup. Simmer for another few minutes to blend flavors and soften kale. Adding these ingredients at the end ensures that the veggies are bright green and the garlic is providing maximum immune benefits.

Notes

I loved this soup! I got Covid right before holiday break and wanted a healthy, immune boosting soup. This recipe did the trick. I love how the recipe tells you why all of the health benefits of each ingredient. It really helped and was very tasty!