Immunity Boosting Soup
It’s that time of year. The kids are back to school and bringing home what seems like ALL of the germs. While we do everything we can to stay healthy in this house, it can definitely feel like an uphill battle in the Fall. One of my favorite dishes to make to keep our immune systems performing at their best during this season is this Immunity Boosting Soup. It’s a small twist on a classic chicken soup that’s loaded with immune boosting ingredients like turmeric and ginger! The girls love it and I swear I can feel it working with every sip.
Ingredients:
2 tablespoons butter or olive oil
1 small onion diced
3 stalks of celery diced
3 cloves of garlic minced
1 tablespoon fresh grated ginger
2 medium sweet potatoes (about 1 pound) cut into 1-inch cubes
2 pounds boneless, skinless chicken breast
5 cups chicken broth or bone broth
1 teaspoon fresh thyme chopped
½ teaspoon coarse sea salt
¼ teaspoon black pepper
1 bay leaf
2 teaspoons ground turmeric
1 cup full-fat coconut milk
1 head lacinato kale de-stemmed and roughly chopped
2 tablespoons lemon juice (about 1 lemon)
Instructions:
Melt the butter in a large, heavy-bottomed pot over medium-high heat. Once the butter is melted, add the chicken. Cook for 3-5 minutes per side until browned, then remove from the pan and set aside.
Add the onion and celery to the pot and cook for 5-7 minutes, until both are browned and the onion is translucent, then add the garlic and ginger and saute for about 1 minute, until fragrant.
Return the chicken to the pot along with the sweet potatoes, then stir in the chicken broth, thyme, salt, pepper, bay leaf, and turmeric.
Cover and simmer over medium-low heat for 30-40 minutes, until the chicken can be easily pulled apart with a fork.
Pull the chicken from the pot and shred with two forks or with the paddle attachment of a stand mixer. Add the chicken back to the pot then stir in the coconut milk and kale. Cook for 2-3 minutes until kale is fully wilted.
Add the lemon juice and then taste the soup for seasoning, adding additional salt and pepper if needed. Spoon into individual bowls and serve!
Recipe Credit: Fed And Fit