Our traditionally brewed Organic Chicken Bone Broth works great on its own to help build and support the immune system. Since flu season typically begins in October, and can go as late as March or April, you'll definitely want to do everything you can to keep your body strong and healthy. Here 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 Building Bone Broth Chicken Soup recipe features vegetables, garlic, mushrooms, chickpeas, turmeric, spices, and kale, which all provide tons of nutrients and antioxidants to really boost the immunity building qualities of this soup. It is a cozy, warm-up soup and is hearty enough to serve as a meal, especially if you serve with rice or quinoa.
Love is The Ultimate Spice!
|2 tbsp coconut oil||1 onion, minced, small dice|
|3 large celery, small dice||8 cups TFC Organic Chicken Bone Broth|
|2 large carrots, peeled and sliced||1 cup mushrooms, sliced (shitake, if available)|
|10 cloves garlic, minced||½ tsp turmeric|
|½ tsp crushed red pepper (optional)||1½ tsp sea salt (or to taste)|
|1 can (15oz) 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 sauté 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.