This easy soup is full of immunity-boosting foods: vitamin C–rich kale, vitamin D–enhanced mushrooms, zinc-containing chicken and chickpeas, and antioxidant-packed garlic. Plus, the hot, steamy broth and a hint of pepper heat get your nose running—great for flushing out sinuses and potentially staving off an infection. It’s a big pot of brothy soup that you can make ahead and enjoy for a couple of days; the flavor just gets better over time. You may be wary of the large amount of garlic, but keep in mind that it mellows considerably after being cooked. Though we love using bone-in chicken breasts here, you can also swap in 3 cups shredded rotisserie chicken breast in a pinch (be aware that it will add more sodium)."
Category: not set
Cuisine: not set
2 tablespoons olive oil
1 1/2 cups chopped onion
3 celery stalks thinly sliced
2 large carrots thinly sliced
1 pound presliced vitamin D-enhanced mushrooms (such as M
10 medium garlic cloves minced
8 cups unsalted chicken stock (such as Swanson)
4 thyme sprigs
2 leaves
1 can unsalted chickpeas drained
2 pounds skinless, bone-in chicken breasts
1 1/2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
12 ounces curly kale stems removed, leaves torn
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