clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
immune boosting soup

Immune Boosting Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Tiffany
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 8 servings 1x


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


  1. Heat olive oil in a large soup pot.
  2. Slice the leeks and carrots into half moons and dice the celery and bell pepper. Slice the mushrooms.
  3. Add the leeks, carrots, and celery to the olive oil and sauté until softened and the leek is translucent.
  4. 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.
  5. Pour in the chicken stock and bring to a simmer. Season the soup with salt and pepper to taste.
  6. 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.
  7. Remove the breasts from the pot and shred the chicken.
  8. 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.
  9. 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