I've been talking with Gspice for some time now about how I wanted to try my hand at soups. I know you know that I don't make soups very often at all and now after making this one and now the one I'll be sharing today, I'm not really sure why. I made it a commitment to try out some new recipes, all broth-based. For some reason, broth-based soups sound e.x.t.r.e.m.e.l.y. appealing to me plus they are most certainly healthier for you! This soup would be a great addition to your fall/winter meal plans to beat the cold/flu season that is coming upon us. I also really liked the warmth/heat this soup brings to the palate so hopefully you'll like that too!
I made this recipe with a few tweaks which I will note in the ingredients/steps below and there are certainly things you could do with this that even I didn't. I made this to be Whole30 compliant but you could add in a small shaped pasta too which the original recipe doesn't call for. Without further adieu - here is the recipe!
Detox Immune-Boosting Chicken Soup adapted from Eat Yourself Skinny
- 2 T extra virgin olive oil
- 1 yellow onion, chopped
- 3 large celery stalks, chopped (I used 2)
- 2 large carrots, peeled and chopped (I used 3, I think you can tell which one I like better!)
- 10 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- ½ tsp. turmeric
- ½ tsp. crushed red pepper
- 1½ tsp. sea salt
- 3 cups shredded rotisserie chicken
- 2 cups baby kale leaves
- I also added black pepper which I read aids absorption
**This original recipe calls for 1 cup mushrooms and 1-15oz can of chickpeas but I did not include those products in the soup I made.
In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add garlic, cooking another 3 minutes.
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| Seriously, look at this garlic!!! I LOVE that this recipe used so much! |
Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and pepper; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!
I prepped these for my lunches for the week and paired it with a small lettuce salad with cucumbers and green olives. I topped that with a bit of Tessemae's Habanero Ranch. If you are a fan of a little spice (or a lot like me), you HAVE to try this. Not only is it Whole30 approved, which means that it is dairy free, gluten free, soy free and sugar free....it tastes amazing! They have a ton of other products on their website too so if you are looking for healthier alternatives for dressings, marinades or salad kits, CHECK THEM OUT!
I saved the rest of the soup and put it in the freezer. When I decide to pull it out, I'll let you know how it is to see if it's a suitable freezer meal!
Also, I used these glass containers if you are interested. I did have some seepage into my salad if I didn't hold my bag perfectly flat while walking to work so maybe wouldn't recommend them for carrying soup but this could be really good if you like to separate out your food!
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