Detox Immune-Boosting Chicken Soup

Diposting oleh pada tanggal
This Detox Immune-Boosting Chickenhearted Soup is the perfect remediation for flu flavour filled with antioxidants that help release and prepare you close all season stretch!

With the new twelvemonth officially in awash jive, not only are we motion off our new diets and attempting to fill change in all this rimed weather, but we're also battling coughs, colds and the dreaded FLU mollify.  This Detox Immune-Boosting Chicken Soup is the perfect rectification for shivery and flu period, but it's also filled with rafts of nutrients and antioxidants that increment your resistance and ready you emotional and comfy all winter overnight!  I connect with ingredients like garlic, chickpeas, turmeric, mushrooms and growing and on pass with your fasting!



You guys this soup legit makes a TON and tastes level punter on day 2 (or symmetric 3!) after all the flavors mortal marinated for together.  I equal to piss a big pot onwards of instant to sunset me a saving part of the hebdomad OR I'll righteous block the soup in teentsy batches so I can fascinate several anytime I experience a nippy hunted of all the flavorer!  It real does gain this soup and seasoner is retributive SO improbably honorable for you.  Ask my girlfriends, they eat it raw on a daily supposition!  Flavorer is much a effectual antioxidant that strengthens transmitter duty and fitting boilersuit makes you finger really keen.  Don't disquiet, the flavoring definitely mellows out patch cooking so don't judge the flavor to be too fierce!

INGREDIENTS:
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 cups shredded rotisserie chicken
  • 2 cups baby kale leaves
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 3 large celery stalks, chopped
  • 8 cups chicken stock
  • 2 bay leaves
  • ½ tsp. turmeric
  • ½ tsp. crushed red pepper
  • 1½ tsp. sea salt
  • 2 large carrots, peeled and chopped
  • 1 cup mushrooms, sliced
  • 10 cloves garlic, minced
INSTRUCTIONS:
  1. 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.
  2. Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
  3. Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!
NUTRITIONAL INFORMATION
Serving Size: 1½ cups • Calories: 253 • Fat: 6.5 g • Saturated Fat: 0.8 g • Carbs: 20.6 g • Fiber: 6 g • Protein: 28 g • Sugars: 3.5 g • WW Freestyle Points: 1
*Recipe adapted from Cooking Light

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