Detox Immune-Boosting Soup
8 servings
servings5 minutes
active time35 minutes
total timeIngredients
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
Directions
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 another 3 minutes.
Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing 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 an additional 5 minutes. Discard bay leaves, serve and enjoy!
Nutrition
Serving Size
1/8th of recipe
Calories
265
Total Fat
11.4 g
Saturated Fat
2.5 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
712.8 mg
Total Carbohydrate
20.6 g
Dietary Fiber
4.1 g
Total Sugars
2.5 g
Protein
20.4 g
8 servings
servings5 minutes
active time35 minutes
total time