Description
A comforting and nutritious soup packed with vegetables, lean protein, and powerful spices, perfect for boosting your immune system.
Ingredients
Scale
- 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 for another 3 minutes.
- Stir in chicken stock, bay leaves, turmeric, crushed red pepper, salt, and chickpeas; bring 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 for an additional 5 minutes.
- Discard bay leaves, serve, and enjoy!
Notes
Great for meal prep and can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg