This immune boosting soup is perfect for the fall and winter — made with chicken, immune-boosting veggies, turmeric, ginger, and garlic. This post is brought to you in collaboration with Dorot Gardens.
What to do when the weekly forecast predicts multiple days of snow and temperatures in the low 20s?
This kind of weather calls for one thing: Soup. And lots of it.
This immune boosting soup is easy to make and requires a few simple, nourishing ingredients.
When you can have delicious, comforting soup on the table in about 30 minutes it’s a good day.
I have a few tricks up my sleeve on how to obtain this.
First, use Dorot Gardens. It’s the perfect kitchen shortcut that doesn’t sacrifice flavor. I use Dorot’s fresh frozen garlic and herbs all of the time. My freezer is stocked with them.
Dorot makes frozen garlic, ginger, turmeric, and herb cubes that are perfectly portioned and so convenient to add to all of your recipes.
Second, poach your chicken breasts right in your soup. This allows for plenty of flavor that will taste like it’s been simmering all day!
Immune Boosting Foods
So what makes this turmeric chicken soup so good for you?
It’s packed with the following immune boosting foods:
- Bell pepper
Garlic boosts the immune system thanks to its germ-fighting compounds and allicin while ginger and turmeric are packed with anti-inflammatory properties. Foods that are loaded with vitamin C — including lemon, spinach, and bell peppers — increase the production of infection-fighting white blood cells.
Check out our top 13 immune boosting foods and how to incorporate them into your daily diet.
Make This Chicken Soup Keto
This chicken soup is low-carb and can easily fit into the keto diet.
To give it a boost of healthy fats and MCTs (medium-chain triglycerides), add a can of creamy coconut milk to this soup.
We hope that you make and enjoy this immune boosting soup! What are your favorite winter soups or immune-boosting foods? Let us know in the comments below!
This immune boosting soup is perfect for the fall and winter — made with chicken, immune-boosting veggies, turmeric, ginger, and garlic.
- 2 tablespoons olive oil
- 1 leek, white and light green parts only
- 3 carrots
- 3 celery stalks
- 1 orange bell pepper
- 1 cup cremini mushrooms
- 3 Dorot Gardens garlic cubes (or 3 cloves)
- 3 Dorot Gardens ginger cubes (or 3 teaspoons grated fresh ginger)
- 1 Dorot Gardens turmeric cube (or 1 teaspoon ground turmeric)
- 2 bay leaves
- 8 cups chicken stock
- 1 pound chicken breasts
- 2 cups baby spinach
- Salt and pepper, to taste
- Lemon, for serving
- Heat olive oil in a large soup pot.
- Slice the leeks and carrots into half moons and dice the celery and bell pepper. Slice the mushrooms.
- Add the leeks, carrots, and celery to the olive oil and sauté until softened and the leek is translucent.
- Stir in the bell pepper and mushrooms and cook until tender, about 5 minutes. Stir in the garlic, ginger, turmeric, and bay leaves. Cook 1-2 minutes or until the garlic and ginger are fragrant.
- Pour in the chicken stock and bring to a simmer. Season the soup with salt and pepper to taste.
- Once the stock is simmering, add the chicken breasts and fully submerge them in the broth. Cover the pot and simmer for 15 minutes or until the chicken is cooked.
- Remove the breasts from the pot and shred the chicken.
- Stir the spinach in until just wilted and add the chicken back to the hot soup. Adjust seasonings and add more salt or pepper if necessary.
- Serve soup with lemon wedges. Enjoy!
Add a can of full-fat coconut milk to this soup to make it creamy and keto-friendly.
- Serving Size: 1 serving
- Calories: 179
- Sugar: 3g
- Sodium: 843mg
- Fat: 8.5g
- Saturated Fat: 1.8g
- Carbohydrates: 7.5g
- Fiber: 1.5g
- Protein: 18.2g
- Cholesterol: 50mg