Kick It Immune Boosting Chicken Soup
Packed with nutrient-dense ingredients and warming spices, Kick It Immune Boosting Chicken Soup is the ultimate comfort food for nourishing your body and fortifying your immune system. Featuring a flavorful base of sautéed onion, carrots, and celery enhanced with fresh garlic, ginger, and a hint of turmeric, this golden-hued soup is brimming with anti-inflammatory and immunity-enhancing benefits. Tender shredded chicken swims in a robust, low-sodium chicken broth infused with fresh thyme, parsley, and a splash of lemon juice for a zesty, invigorating finish. Baby spinach is folded in for a burst of vibrant greens, making this hearty soup as wholesome as it is delicious. Ready in just an hour and perfect for a cozy lunch or dinner, this immune-boosting chicken soup is your go-to recipe for staying well and satisfied year-round!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon turmeric powder
- 1 pound chicken breasts, boneless and skinless
- 8 cups chicken broth, low-sodium
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 2 tablespoons juice of 1 lemon
- 2 cups baby spinach leaves
- to taste salt
- to taste black pepper
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and warm it up for 1 minute.
Add diced onion, sliced carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in garlic, ginger, and turmeric powder. Cook for 1-2 minutes until fragrant.
Place the chicken breasts into the pot and pour in the chicken broth to cover them completely.
Add fresh thyme, fresh parsley, and the bay leaf to the pot. Stir well.
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the lemon juice and baby spinach leaves. Cook for 2-3 minutes until the spinach is wilted.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with additional parsley if desired. Serve warm and enjoy your immune-boosting meal!
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 467 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
