Soup

Immunity Soup is for Soup.

Immunity Soup takes 30 minutes to prepare.

Immunity Soup takes 60 minutes to cook.

Immunity Soup makes 8 servings.

The ingredients for Immunity Soup are:

2 tbsp Olive Oil
1.5 cup, chopped Onions, raw
3 stalk, medium (7-1/2" - 8" lon Celery, raw, thinly sliced
2 large (7-1/4" to 8-1/2" long) Carrots, raw, thinly sliced
3 cup, pieces or slices Mushrooms, fresh (1 lb. mushrooms)
10 cloves Garlic, minced
8 cup (8 fl oz) Chicken Broth
2 tsp Thyme, one sprig equals ? tsp. fresh (4 sprigs)
2 serving Bay Leaf - whole leaf (by BRAGA76)
2 cup Chickpeas (1 15.5 oz can, drained and rinsed)
32 oz Skinless Bone-In Chicken Breast (by PRNCSSPTCHWRK)
1.5 tsp Salt
.5 tsp crushed red pepper flakes (by TORI7HARRISON)
4 cup Kale (12 oz.), torn

Here is how you make Immunity Soup:

Heat oil in a large Dutch oven over medium. Add onion, celery, and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves, and chickpeas; bring to a simmer. Add chicken, salt, and red pepper; cover and simmer until chicken is done, about 25 minutes.Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves. ? Calories 253? Fat 6.5g? Satfat 1g? Monofat 3g? Polyfat 0.9g? Protein 28g? Carbohydrate 22g? Fiber 6g? Cholesterol 54mg? Iron 2mg? Sodium 581mg? Calcium 116mg? Sugars 5gServing Size: makes 8 1-1/2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user CARIOLA.

The nutritional information for Immunity Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 294.1

• Total Fat: 10.9 g
• Cholesterol: 85.0 mg
• Sodium: 1,707.2 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 4.9 g
• Protein: 28.4 g