Description
This immune boosting soup is perfect for the fall and winter — made with chicken, immune-boosting veggies, turmeric, ginger, and garlic.
Scale
Ingredients
- 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
Instructions
- 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!
Notes
Add a can of full-fat coconut milk to this soup to make it creamy and keto-friendly.
Nutrition
- 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