Immunity Soup

Immunity Soup
Adapted from cookinglight.com
Immunity Soup

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Adapted from cookinglight.com

Ingredients

  • 2

    tablespoons olive oil

  • 1 1/2

    cups chopped onion

  • 3

    celery stalks, thinly sliced

  • 2

    large carrots, thinly sliced

  • 1

    pound presliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms)

  • 10

    medium garlic cloves, minced

  • 8

    cups unsalted chicken stock (such as Swanson)

  • 4

    thyme sprigs

  • 2

    bay leaves

  • 1

    (15-oz.) can unsalted chickpeas, drained

  • 2

    pounds skinless, bone-in chicken breasts

  • 1 1/2

    teaspoons kosher salt

  • 1/2

    teaspoon crushed red pepper

  • 12

    ounces curly kale, stems removed, leaves torn

Directions

Step 1 Heat oil in a large Dutch oven over medium. Add onion, celery, and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves, and chickpeas; bring to a simmer. Add chicken, salt, and red pepper; cover and simmer until chicken is done, about 25 minutes. Step 2 Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves.

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