Recipe: Immunity Chicken Soup

Recipe: Immunity Chicken Soup

The best thing to eat as the weather gets colder is soup! And what better soup than good old fashion chicken soup with a twist! 

Serves 8 (1 serving is 1 1/2 cups), calories: 253, fat: 6.5 g, protein: 28 g, carb: 22 g, fiber: 6 g, sugars: 5 g, sodium: 581 mg


  • 2 tbs olive oil
  • 1 1/2 cups chopped onion
  • 3 celery stalks, thinly sliced
  • 2 large carrots, thinly sliced
  • 1 lb pre-sliced vitamin-D enhanced mushrooms (such as Monterey Mushrooms)
  • 10 medium garlic cloves, minced
  • 8 cups unsalted chicken stock
  • 4 thyme sprigs
  • 2 bay leaves
  • 1 (15-oz) can unsalted chickpeas, drained
  • 2 lbs skinless, bone-in chicken breasts
  • 1 1/2 tsp kosher salt
  • 1/2 tsp crushed red pepper
  • 12 oz curly kale, stems removed, leaves torn


  • Heat oil in a large dutch oven over medium heat, add onion, celery, and carrots; cook stirring occasionally 5 minutes
  • Add mushrooms and garlic; cook, stiring 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
  • 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.
  • Enjoy!

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