When the weather gets chilly and cold and flu season is in full swing, there’s nothing better than a bowl of warm, hearty soup to keep you feeling your best. That’s why I love this chicken soup recipe! It’s loaded with good-for-you ingredients and delicious flavors that will warm you up and keep your immune system strong all season long.
This soup isn’t just comforting—it’s packed with nutrients your body craves, especially when your immune defenses need a little extra support. With every spoonful, you’re fueling your body with ingredients that fight inflammation, boost energy, and help you power through those frosty days feeling amazing.
Why This Soup is a Must-Try
First off, it’s so tasty. We’re talking a perfect blend of savory, hearty, and a little kick of spice to keep things interesting. But it’s also packed with immune-loving ingredients like:
- Turmeric and Garlic: Two powerhouse ingredients that fight inflammation and help keep germs at bay.
- Chickpeas and Baby Kale: Nutrient-packed superstars that support gut health and give you a steady energy boost.
- Shredded Chicken and Super Youth Collagen: A protein-rich duo that keeps you feeling full and helps your body recover.
- Crushed Red Pepper: A hint of spice to warm you from the inside out.
It’s like a cozy blanket for your insides, but with real health benefits to keep you feeling great.
Perfect for Chilly Days
This soup is just what you need on those gray, cold days when you’re craving something warm and satisfying. It’s filling without being heavy, so you can enjoy it guilt-free whenever you need a pick-me-up. Plus, it’s quick and easy to make—perfect for busy weeknights or meal prep.
Pair it with some crusty bread, or enjoy it on its own—it’s packed with everything your body needs to stay healthy, strong, and energized.
So, grab a bowl and dig in. With this Detox Immune-Booster Soup, you’ll stay cozy, healthy, and ready to take on whatever the season brings. Cheers to feeling your best all winter long!
Detox Immune-Booster Soup
Ingredients
- 2 Tbsp olive oil
- 1 onion chopped
- 3 large celery stalks chopped
- 2 large carrots peeled and chopped
- 1 cup mushrooms sliced
- 10 cloves garlic minced
- 8 cups chicken stock
- 2 bay leaves
- 1/2 tsp. turmeric
- 1/2 tsp. crushed red pepper
- 1 1/2 tsp. sea salt
- 1 scoop Unflavored Super Youth
- 1 15 oz can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken
- 2 cups baby kale leaves
Steps
- In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
- Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt, Unflavored Super Youth, and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
- Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!