Detox Immune-Boosting Soup

• servings: 8 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

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
• Sodium: 712.8 mg
• Total Carbohydrate: 20.6 g
• Dietary Fiber: 4.1 g
• Total Sugars: 2.5 g
• Protein: 20.4 g