Description

Detox Immune-Boosting Chicken Soup is a nourishing and flavorful recipe designed to strengthen your immune system while providing a comforting meal. Packed with vegetables, spices like turmeric, protein-rich chicken and chickpeas, and nutrient-dense kale, this soup balances detoxifying ingredients with wholesome nutrition. It simmers gently on the stovetop, blending vibrant flavors and textures into a hearty, soul-warming dish perfect for any season.

Ingredients

Scale

Vegetables and Aromatics

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

Broth and Seasonings

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 olive oil over medium-high heat. Add diced onion, celery, and carrots, stirring occasionally, and cook for about 5 minutes until vegetables begin to soften.
Add mushrooms and garlic: Stir in sliced mushrooms and minced garlic, cooking an additional 3 minutes to release their flavors.
Add broth and seasonings: Pour in the chicken stock, then add the bay leaves, turmeric, crushed red pepper flakes, salt, and drained chickpeas. Bring the mixture to a boil to combine flavors.
Simmer with chicken: Stir in the shredded rotisserie chicken, cover the pot, and reduce heat to a simmer. Let it cook gently for 15 to 20 minutes to meld the ingredients and deepen the flavor.
Add kale and finish: Add the baby kale leaves to the soup, cover again, and simmer for an additional 5 minutes until the kale is wilted and tender. Remove and discard bay leaves.
Serve: Ladle the soup into bowls and enjoy this immune-boosting, detoxifying meal warm.

Notes

Use low-sodium chicken stock to control salt levels if desired.
Rotisserie chicken makes this soup quick and easy but shredded cooked chicken breast can be used as an alternative.
Adjust red pepper flakes according to your spice preference.
Kale can be substituted with spinach or Swiss chard if preferred.
Leftovers keep well refrigerated for up to 4 days or can be frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: immune-boosting soup, detox soup, chicken soup, healthy soup, kale soup, chickpea soup, turmeric soup, comfort food