Immunity Soup
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Ingredients
2 tablespoons olive oil
1 ½ cups chopped onion
3 celery stalks, thinly sliced
2 large carrots, thinly sliced
1 pound sliced vitamin D-rich mushrooms (such as Monterey mushrooms)
10 medium garlic cloves, minced
8 cups unsalted chicken stock (such as Swanson)
4 sprigs thyme
2 bay leaves
1 can (15 oz) unsalted chickpeas, drained
2 pounds skinless and boneless chicken breasts
1 ½ teaspoons kosher salt
½ teaspoon ground red pepper flakes
12 oz curly kale, remove stems, tear leaves
To make
This recipe makes a large pot of broth soup that you can prepare in advance and enjoy for a couple of days; the taste only gets better over time. You may be concerned about the large amount of garlic, but keep in mind that after cooking, it softens significantly.
Heat the oil in a large roasting pan over medium-high heat. Add the onion, celery, and carrot; cook, stirring occasionally, for 5 minutes. Add the mushrooms and garlic; cook, stirring frequently, for 3 minutes. Add the stock, thyme, bay leaf and chickpeas; bring to a boil. Add the chicken, salt, and red pepper; cover and simmer until the chicken is tender, about 25 minutes.Remove chicken from roasting pan; cool slightly. Chop the meat with 2 forks; discard the bones. Add the chicken and cabbage to the soup; cover and simmer until the cabbage is very soft, about 5 minutes. Avoid sprigs of thyme and bay leaves.
Heat the oil in a large roasting pan over medium-high heat. Add the onion, celery, and carrot; cook, stirring occasionally, for 5 minutes. Add the mushrooms and garlic; cook, stirring frequently, for 3 minutes. Add the stock, thyme, bay leaf and chickpeas; bring to a boil. Add the chicken, salt, and red pepper; cover and simmer until the chicken is tender, about 25 minutes.Remove chicken from roasting pan; cool slightly. Chop the meat with 2 forks; discard the bones. Add the chicken and cabbage to the soup; cover and simmer until the cabbage is very soft, about 5 minutes. Avoid sprigs of thyme and bay leaves.
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Author:Admin
Published: 11/20/2023 10:04 PM
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