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Cold Fighting Immunity Soup

Are you and those chewable vitamin C tablets the best of friends these days? Instead of packing in the over the counter meds, try an all-natural remedy instead - -  immunity soup. Full of immunity-boosting foods like vitamin C-rich kale and vitamin D-enhanced mushrooms, think of it as your own personal superhero shield. It’s a great way to arm your body against the common cold, while also maintaining those New Year’s resolutions! 
Here is your quick and easy recipe to try at home:
  • 2 tablespoons olive oil 
  • 1 1/2 cups chopped onion 
  • 3 celery stalks, thinly sliced 
  • 2 large carrots, thinly sliced 
  • 1 pound presliced Monterey Mushrooms 
  • 10 medium garlic cloves, minced 
  • 8 cups unsalted chicken stock  
  • 4 thyme sprigs 
  • 2 bay leaves 
  • 1 (15-oz.) can unsalted chickpeas, drained 
  • 2 pounds skinless, bone-in chicken breasts 
  • 1 1/2 teaspoons kosher salt 
  • 1/2 teaspoon crushed red pepper 
  • 12 ounces curly kale, stems removed, leaves torn
  • Optional: Whole grain pasta

How to Make It

Step 1

Heat oil in a large Dutch oven over medium. Add onion, celery, and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves, and chickpeas; bring to a simmer. Add chicken, salt, and red pepper; cover and simmer until chicken is done, about 25 minutes.

Step 2

Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves.