Our traditionally brewed Organic Chicken Bone Broth works great on its own to help build and support the immune system. This cold and flu season seems to be an especially nasty one so you definitely want to do everything you can to keep your body strong and healthy. We have an amazing entree soup recipe for you and your family that takes all the health benefits of our bone broth and multiplies them exponentially! Our Immunity Builder Bone Broth Chicken Soup recipe features vegetables, garlic, mushrooms, chickpeas, turmeric, spices, and kale, which provide tons of nutrients and antioxidants to really boost the immunity building qualities of this soup. It is a cozy warm up soup and hearty enough to serve as a meal, especially if you serve with rice or quinoa.
This weekend, visit us at BoneBroth.com and get $10 off your order total on orders over $100 with coupon code IMMUNITY. This coupon is only good from Friday, January 12, 2018 at 3:00pm PST until Sunday, January 14, 2018 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
Yields: 8 servings
|2 tbsp coconut oil||1 onion, minced, small dice|
|3 large celery, small dice||8 cups The Flavor Chef Organic Chicken Bone Broth|
|2 large carrots, peeled and sliced||1 cup mushrooms, sliced (use shitake mushrooms, if available)|
|10 cloves garlic, minced (1 whole head)||1/2 tsp turmeric|
|1/2 tsp crushed red pepper (optional)||1-1/2 tsp sea salt (or to taste)|
|1 (15oz) can chickpeas, drained and rinsed||3 cups shredded cooked chicken|
|2 cups baby kale leaves or chopped fresh kale|
- In a large soup pot or Dutch oven, heat oil over medium-high heat and saute onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes. Add turmeric, crushed red pepper, salt and chickpeas and allow the dry spices to bloom and flavor the vegetables.
- Stir in The Flavor Chef Organic Chicken Bone Broth bringing to a brief boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
- Add baby kale leaves or chopped kale, cover and simmer an additional 5 minutes.
This soup can be stored for up to 5 days in the refrigerator or can be portioned and frozen for later use.