Kick It Immune Boosting Chicken Soup
Packed with nutrient-dense ingredients and warming spices, Kick It Immune Boosting Chicken Soup is the ultimate comfort food for nourishing your body and fortifying your immune system. Featuring a flavorful base of sautéed onion, carrots, and celery enhanced with fresh garlic, ginger, and a hint of turmeric, this golden-hued soup is brimming with anti-inflammatory and immunity-enhancing benefits. Tender shredded chicken swims in a robust, low-sodium chicken broth infused with fresh thyme, parsley, and a splash of lemon juice for a zesty, invigorating finish. Baby spinach is folded in for a burst of vibrant greens, making this hearty soup as wholesome as it is delicious. Ready in just an hour and perfect for a cozy lunch or dinner, this immune-boosting chicken soup is your go-to recipe for staying well and satisfied year-round!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon turmeric powder
- 1 pound chicken breasts, boneless and skinless
- 8 cups chicken broth, low-sodium
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 2 tablespoons juice of 1 lemon
- 2 cups baby spinach leaves
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Heat a large pot or Dutch oven over medium heat. Add olive oil and warm it up for 1 minute.
Step 2
Add diced onion, sliced carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Step 3
Stir in garlic, ginger, and turmeric powder. Cook for 1-2 minutes until fragrant.
Step 4
Place the chicken breasts into the pot and pour in the chicken broth to cover them completely.
Step 5
Add fresh thyme, fresh parsley, and the bay leaf to the pot. Stir well.
Step 6
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes or until the chicken is cooked through and tender.
Step 7
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Step 8
Stir in the lemon juice and baby spinach leaves. Cook for 2-3 minutes until the spinach is wilted.
Step 9
Season the soup with salt and black pepper to taste.
Step 10
Ladle the soup into bowls and garnish with additional parsley if desired. Serve warm and enjoy your immune-boosting meal!
Nutrition Facts
| Serving size | (2937.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1062.9 |
| Total Fat 21.7g | 0% |
| Saturated Fat 4.9g | 0% |
| Cholesterol 385.6mg | 0% |
| Sodium 4122.6mg | 0% |
| Total Carbohydrate 50.9g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 16.5g | |
| Protein 155.5g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 374.3mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 3097.5mg | 0% |
Source of Calories