If you need a delicious, immune-boosting, healthy chicken soup to kill your winter cold or help you fight off COVID, you have to try this. It’s a perfect blend of everything you need to stay healthy including: ginger (antioxidant and helps fight inflammation), turmeric (regulates blood sugar, fights inflammation), veggies (great source of vitamins and minerals), chicken (lean protein), and a warm chicken stock base (soothing and aids in digestion).
Wheat You Need:
2 tbsp olive oil
1/2 onion, chopped
4 large celery stalks, chopped
4 large carrots, peeled and chopped
1 cup mushrooms, sliced
2-3 cloves garlic, minced (use as much or as little as you like)
8 cups chicken stock
2 bay leaves
1 tsp. turmeric
1 tbsp grated fresh ginger
1/2 tsp. crushed red pepper
1 1/2 tsp. sea salt
3 cups shredded chicken (I often use rotissure chicken to cut down on cooking time)
1 cup raw or pre-cooked broccoli
2 cups baby kale leaves, slightly chopped
How To Make:
In a large pot, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
Stir in the chicken stock, bay leaves, turmeric, ginger, crushed red pepper, and salt; bringing to a boil. Mix in shredded chicken and broccoli, cover and turn down heat to a simmer for 15 to 20 minutes.
Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!