Introduction

This Detox Immune-Boosting Chicken Soup is a comforting and nourishing meal packed with flavorful vegetables and spices. Perfect for chilly days or when you need a healthful pick-me-up, it combines wholesome ingredients that support your immune system.

Detox Immune-Boosting Chicken Soup Recipe - Recipe Image

Ingredients

1 Tbsp olive oil
1 onion (diced)
3 large celery stalks (diced)
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 flakes
1 1/2 tsp salt
1 (15 oz) can chickpeas, drained and rinsed
3 cups shredded rotisserie chicken
2 cups baby kale leaves

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, celery, and carrots, sautéing and stirring occasionally for about 5 minutes until the vegetables start to soften.
Step 2: Add the sliced mushrooms and minced garlic to the pot. Cook for an additional 3 minutes, stirring occasionally to release their flavors.
Step 3: Stir in the chicken stock, bay leaves, turmeric, crushed red pepper flakes, salt, and the drained chickpeas. Bring the mixture to a boil.
Step 4: Add the shredded rotisserie chicken to the pot. Cover and reduce the heat to a simmer. Let it cook gently for 15 to 20 minutes to allow the flavors to meld.
Step 5: Add the baby kale leaves to the soup, cover again, and simmer for an additional 5 minutes until the kale has wilted.
Step 6: Remove and discard the bay leaves. Serve the soup hot and enjoy the nourishing warmth.

Tips & Variations

Use homemade chicken stock for an even richer flavor and added nutrients.
Substitute kale with spinach or Swiss chard if preferred.
Add a squeeze of fresh lemon juice before serving for a bright, fresh touch.
For a spicier version, increase the crushed red pepper flakes to taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. The soup may thicken after refrigeration; add a little water or chicken stock when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, you can use raw chicken breasts or thighs. Add them to the pot with the stock and simmer until fully cooked, about 20-25 minutes, before adding the kale.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken stock and canned chickpeas without additives containing gluten.

Detox Immune-Boosting Chicken Soup Recipe

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4.9 from 98 reviews

This Detox Immune-Boosting Chicken Soup is a nourishing and flavorful recipe packed with wholesome ingredients like shredded rotisserie chicken, nutrient-rich kale, and antioxidant spices. Designed to support your immune system, this comforting soup combines a savory blend of vegetables, chickpeas, and turmeric in a hearty chicken broth, making it perfect for a healthy meal that soothes and revitalizes.

Author: Marco
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Soup Base

1 Tbsp olive oil
1 onion, diced
3 large celery stalks, diced
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 flakes
1 1/2 tsp salt

Protein and Greens

1 (15 oz) can chickpeas, drained and rinsed
3 cups shredded rotisserie chicken
2 cups baby kale leaves

Instructions

Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, celery, and carrots, stirring occasionally, and sauté for about 5 minutes until they begin to soften. Then add the sliced mushrooms and minced garlic, cooking for another 3 minutes until fragrant and tender.
Add Broth and Seasonings: Stir in the chicken stock along with the bay leaves, turmeric, crushed red pepper flakes, and salt. Add the drained chickpeas and bring the mixture to a boil. Once boiling, mix in the shredded rotisserie chicken, cover the pot, and reduce the heat to a simmer. Let it cook gently for 15 to 20 minutes to allow the flavors to meld.
Finish with Kale: Add the baby kale leaves to the soup, cover again, and simmer for an additional 5 minutes until the kale is tender but still vibrant. Remove and discard the bay leaves before serving. Ladle into bowls and enjoy your immune-boosting detox chicken soup!

Notes

Using rotisserie chicken saves time, but you can also use cooked chicken breast or thigh meat.
Adjust the crushed red pepper flakes to your spice preference or omit for a milder soup.
Kale can be substituted with spinach or Swiss chard if preferred.
This soup stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
For a thicker soup, you can mash some of the chickpeas before adding them.

Keywords: detox chicken soup, immune boosting soup, healthy chicken soup, kale soup, turmeric chicken soup, comforting soup