Description
A comforting detox soup packed with vibrant flavors, fresh vegetables, and aromatic spices to boost your immunity.
Ingredients
Scale
- 2 Tbsp olive oil
- 1 onion, chopped
- 3 large celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 cup mushrooms, sliced
- 10 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- 1/2 tsp turmeric
- 1/2 tsp crushed red pepper
- 1 1/2 tsp sea salt
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken
- 2 cups baby kale leaves
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion, celery, and carrots, stirring occasionally for about 5 minutes until they begin to soften.
- Add the sliced mushrooms and minced garlic, cooking for another 3 minutes until the mushrooms are tender and the garlic is fragrant.
- Pour in the chicken stock along with bay leaves, turmeric, crushed red pepper, and sea salt. Bring the mixture to a boil.
- Once boiling, stir in the rinsed chickpeas and shredded rotisserie chicken. Reduce the heat and cover, letting it simmer for 15 to 20 minutes.
- After simmering, add the baby kale and cover again, allowing it to wilt for an additional 5 minutes.
- Finally, discard the bay leaves, ladle into bowls, and enjoy.
Notes
For a plant-based version, substitute chicken stock with vegetable broth and use tofu or tempeh instead of chicken.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 30mg