This Immune Boosting Chicken Soup is the perfect remedy for those chilly days or whenever you need a little extra nourishment. Packed with wholesome ingredients, it not only warms you up but also helps to strengthen your immune system. With easy-to-find ingredients and a straightforward cooking process, this recipe is a must-try for anyone looking to boost their health. Enjoy the comforting flavors while knowing you’re doing something great for your body.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Delicious and Comforting Flavor
- Packed with Nutrients
- Simple and Quick to Make
- Great for Any Time of Year
Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients List
- 2 Tbsp extra-virgin olive oil (or avocado oil),
- 1 onion (chopped),
- 3 large celery stalks (chopped),
- 4 large carrots (peeled and chopped),
- 1 cup mushrooms (sliced),
- 4 cloves garlic (minced),
- 8 cups chicken bone broth (or chicken stock),
- 2 Tbsp coconut aminos (optional),
- 2 bay leaves,
- 1 tsp. turmeric powder,
- 1/2 tsp ground black pepper,
- 1/2 tsp. crushed red pepper (optional),
- 3 cups cooked chicken (shredded, rotisserie works great),
- 2 cups baby spinach,
- 1 Tablespoon fresh dill (chopped)
How to Make Step-by-Step
Step 1: Sauté the Vegetables
In a large pot or Dutch oven over medium heat, add the olive oil. Once heated, add the onions, celery, and carrots. Stir with a wooden spoon until the onions turn translucent, about 3–5 minutes.
Step 2: Add Spices
Add in the turmeric and black pepper. If using, toss in the crushed red pepper. Stir to combine.
Step 3: Incorporate Garlic and Mushrooms
Next, add the minced garlic and sliced mushrooms. Mix well but be careful not to let the garlic brown.
Step 4: Pour in the Broth
Add the chicken broth and coconut aminos (if you’re using them). Bring the mixture to a boil.
Step 5: Simmer the Broth
Lower the heat and let it simmer for about 20 minutes. You can add a spoonful of bouillon for extra flavor if desired.
Step 6: Add Chicken and Spinach
During the last 10 minutes of cooking, stir in the shredded chicken and baby spinach. Keep the soup on a low gentle simmer.
Step 7: Final Touches
Taste the soup and discard the bay leaves. Adjust seasoning with additional salt and pepper if needed.
Step 8: Serve and Enjoy
Ladle the soup into bowls and enjoy! For a low-carb option, serve with cauliflower rice.
Serving Suggestions
- Serve with whole-grain bread
- Accompany with a fresh salad
- Add a dollop of yogurt or sour cream on top
Storage Tips
- Store in an airtight container in the fridge for up to 5 days.
- Freeze in portions for easy reheating later.
- Cool completely before refrigerating or freezing.
- Reheat gently on the stove or in the microwave.
Tips for Success
- Use fresh herbs for extra flavor.
- Adjust spice levels according to your taste.
- For a richer broth, simmer longer.
- Shredded rotisserie chicken saves time and effort.
Variations to Try
- Swap out chicken for turkey.
- Add beans for extra protein and fiber.
- Use different vegetables like zucchini or kale.
FAQs
Can I use water instead of broth?
Yes, but broth adds more flavor.What type of chicken works best?
Rotisserie chicken is quick and tasty, but any cooked chicken will work.Is this soup gluten-free?
Yes, it is naturally gluten-free!Can I make this soup vegan?
You can substitute chicken with tofu or chickpeas and use vegetable broth.
Closing Notes
This Immune Boosting Chicken Soup is not only a delicious dish but also a healthy addition to your meal rotation. With its blend of nutritious ingredients, it offers comfort and wellness in each spoonful. Whether you enjoy it on a cold day or need a warm hug in a bowl, this soup has you covered. Gather your ingredients and enjoy the rich flavors and health benefits this simple recipe brings!
Immune Boosting Chicken Soup
Ingredients
For the Soup
- 2 Tbsp extra-virgin olive oil (or avocado oil)
- 1 cup onion (chopped)
- 3 large celery stalks (chopped)
- 4 large carrots (peeled and chopped)
- 1 cup mushrooms (sliced)
- 4 cloves garlic (minced)
- 8 cups chicken bone broth (or chicken stock)
- 2 Tbsp coconut aminos (optional)
- 2 bay leaves
- 1 tsp turmeric powder
- 1/2 tsp ground black pepper
- 1/2 tsp crushed red pepper (optional)
- 3 cups cooked chicken (shredded, rotisserie works great)
- 2 cups baby spinach
- 1 Tbsp fresh dill (chopped)
Instructions
Preparation
- In a large pot or Dutch oven over medium heat, add the olive oil. Once heated, add the onions, celery, and carrots. Stir with a wooden spoon until the onions turn translucent, about 3–5 minutes.
- Add in the turmeric and black pepper. If using, toss in the crushed red pepper. Stir to combine.
- Next, add the minced garlic and sliced mushrooms. Mix well but be careful not to let the garlic brown.
- Add the chicken broth and coconut aminos (if you’re using them). Bring the mixture to a boil.
- Lower the heat and let it simmer for about 20 minutes. You can add a spoonful of bouillon for extra flavor if desired.
- During the last 10 minutes of cooking, stir in the shredded chicken and baby spinach. Keep the soup on a low gentle simmer.
- Taste the soup and discard the bay leaves. Adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and enjoy! For a low-carb option, serve with cauliflower rice.
