When it comes to foods, there are certain ones that are better at helping your immune system keep you healthy. This soup combines a bunch of them together to give you and your family that boost of superfoods to help keep you healthy all season long.
Chickpeas: Rich in zinc
Dark Leafy Greens: Vitamin C
Hot Broth: Steaming stock makes your nose run which helps clear out congestion
Crushed Red Pepper: Also helps clear out sinuses
Mushrooms: Vitamin D
I wasn’t so sure about this recipe at first. That’s a lot of “stuff” to put in one soup, but it ended up being really good! Of course, the boys didn’t really care for it much, so we had a lot of leftovers. Luckily, it also worked well as a leftover food as well.
When you read through the recipe, don’t be turned off by the amount of garlic in it. When I first saw 10 cloves I thought it must be a mistake, but since it was my first time making it, I followed the instructions. There are so many other flavors in the soup, that you have to have that amount of garlic to even get much of a taste. And since garlic is so good for the immune system, you want a lot of it in there.
Start by getting all your ingredients prepped, chopping the vegetables, etc. Everything gets added in pretty quickly, so it helps to have it all ready to go before you start. Chop up the onion, carrots, and celery. Mince the garlic. Slice the mushrooms. And chop the kale up into smaller pieces.
In a large stockpot, heat the oil over medium heat. Add the onion, carrots, and celery and cook for a few minutes until they soften slightly.
Then add the mushrooms and garlic, stirring often, for another few minutes. Tyler loves that we are starting to let him help at the stovetop. He got to help add the mushrooms to the soup, and commented about how they are “silly feeling on my fingers”.
Stir in the broth, thyme, bay leaves, and chickpeas, bringing it all to a slow simmer.
Add the shredded chicken breast and red pepper. Cover the pot and let it simmer for about 20 minutes.
Mix the kale in the soup and simmer until the kale is soft, about 5 minutes, stirring occasionally.
If you used full leaves for the thyme and bay leaves, find those and remove from the soup. Then serve warm.
- 2 tbsp olive oil
- 1 1/2 cups onion (chopped)
- 3 stalks celery (chopped)
- 2 carrots (chopped)
- 1 lb mushrooms (sliced)
- 10 cloves garlic (minced)
- 8 cups chicken broth
- 4 sprigs thyme
- 2 bay leaves
- 1 can chickpeas (drained and rinsed)
- 1 lb chicken (shredded)
- 1/2 tsp cayenne pepper
- 12 oz kale (chopped)
- Prepare all the ingredients by chopping the vegetables as needed
- Heat oil in a large stockpot over medium heat
- Add onion, carrots, and celery and cook for about 5 minutes
- Mix in mushrooms and garlic for another 3 minutes
- Stir in the chicken broth, thyme, bay leaves, and chickpeas
- Add the chicken and cayenne pepper
- Cover and simmer for about 20 minutes
- Add the kale to the soup and simmer for a few minutes, until the kale is soft
- Remove sprigs of thyme and bay leaves and serve warm