gluten-free / dairy free / grain free / vegan option
Cold and flu season is in full swing and its a four alarm, all hands on deck situation at my house. I recently had pelvic reconstructive surgery and so for the last 5 weeks I have had to have 24 hour help, to manage not only myself but the kids and our daily schedule. My hubby, who is incredibly supportive and helpful, has an insane travel schedule and so we have been keeping this crazy bus moving with the help of my two incredible nannies, my mama and a slew of supportive friends. But it has not been easy. And it has definitely taken its toll on everyone health wise. So in addition to the constant hand washing and the plethora of Thieves oil we use, I decided to whip up a batch of this amazing Immunity soup. I had heard about the amazing benefits of a soup like this and then saw a recipe featured in Cooking Light magazine. I took their recipe, made a few adjustments and removed the chicken and subbed in tofu to make it vegetarian. To be honest, we loved the soup without either but I liked the option to add one in and increase the protein and zinc levels.
This soup is chock full of immunity boosters and is delicious!!! The mushrooms are rich in Vitamin D, selenium and B vitamins. The garlic contains allicin, which is one of the most powerful antioxidants we know about. The hot stock used, makes your nose run and therefore helps clear out congestion. It also helps to keep you hydrated which is so important when sick! The chickpeas, chicken, and tofu are an amazing source of zinc and the kale is a great source of vitamin C. So when you put these all together you have the ultimate cold fighting weapon. The bonus is that it actually tastes good AND works, unlike the cold medicine or essential oil that my family so dislikes! Enjoy!! nomnom
2 TBS. olive oil
1.5 cups of chopped onion
4 celery stalks, thinly sliced
3 large carrots, thinly sliced
1 lb of mushrooms, sliced
12 medium cloves of garlic, minced
8 cups of organic chicken broth
6 sprigs of thyme
2 bay leaves
1 (15-oz) can chickpeas, drained
1.5 tsp. kosher salt
3/4 tsp red pepper flakes
8-10 oz of curly kale, stems removed, leaves torn
2 lbs boneless, skinless chicken or a batch of Crispy Tofu (optional)*
*This soup is great vegetarian style but if you want to add chicken or tofu for an added boost of protein, here is what you do!! For the chicken, just follow the instructions below. For the Crispy Tofu, click on the link and just follow the tofu recipe. Then add the tofu to the immunity soup with the kale.
- Heat oil in a large dutch oven over medium heat. Add the onions, carrots and celery; cook for five minutes, stirring occasionally.
- Add mushrooms and garlic, cook three minutes, stirring frequently
- Add in the chicken broth, thyme, bay leaves and chickpeas to pot and bring to a simmer.
- Add in salt, red pepper flakes and chicken if using. Cover and simmer until chicken is done, about 25 minutes.
- Remove chicken from the Dutch oven; cool slightly and shred the chicken with two forks.
- Stir kale and chicken or tofu into the soup; cover and simmer until kale is just tender, about 5 minutes.
- Discard thyme and bay leaves.