Dinner

Detox Immune-Boosting Chicken Soup Recipe

ByRafael Mansero January 28, 2026January 28, 2026

Introduction

This Detox Immune-Boosting Chicken Soup is a comforting and nourishing meal perfect for rejuvenating your body. Packed with wholesome vegetables, spices, and protein, it supports your immune system while satisfying your appetite.

A white pot filled with clear yellow-green broth soup containing sliced brown mushrooms, bright green leafy kale, diced orange carrots, light green celery, pale chickpeas, and shredded white chicken. A wooden ladle lifts a portion of the soup showing a mix of these ingredients in clear broth, with fresh curly parsley visible on top. The pot has wooden handles on a white marbled surface with a glass container of golden liquid and fresh parsley in a white bowl nearby. photo taken with an iphone --ar 4:5 --v 7

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 olive oil over medium-high heat. Add diced onion, celery, and carrots, sautéing and stirring occasionally for about 5 minutes until softened.
Step 2: Add sliced mushrooms and minced garlic to the pot. Cook for another 3 minutes, stirring frequently to prevent burning.
Step 3: Pour in the chicken stock, then add bay leaves, turmeric, crushed red pepper flakes, salt, and drained chickpeas. Bring the mixture to a boil.
Step 4: Stir in the shredded rotisserie chicken. Cover the pot and reduce the heat to low, letting the soup simmer gently for 15 to 20 minutes to allow 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 wilts.
Step 6: Remove the bay leaves before serving. Ladle the soup into bowls and enjoy your immune-boosting meal.

Tips & Variations

Use homemade or low-sodium chicken stock to control salt levels and enhance flavor.
For a vegetarian version, substitute chicken with extra chickpeas and use vegetable stock instead of chicken stock.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.
If you prefer a spicier soup, increase the crushed red pepper flakes to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A bowl of clear golden broth soup filled with bright green leafy vegetables and herbs, small orange carrot cubes, chunks of light yellow artichoke hearts, sliced brown mushrooms, pale chickpeas, and finely chopped celery, all layered and floating evenly in the soup. The soup is served in a white bowl placed on a white marbled surface with a beige cloth nearby and a vintage silver spoon and fork resting beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can cook fresh chicken breasts or thighs, shred them, and add them to the soup. Cook the chicken fully before adding it to the simmering soup.

Is this soup suitable for a low-sodium diet?

You can reduce the added salt or use a low-sodium chicken stock to make the soup more suitable for low-sodium diets. Always taste and adjust seasoning to your preference.