Immune-Boosting Chicken Soup Recipe

Here’s a recipe for my favorite soup for keeping healthy. It is a simple chicken soup made with kale and mushrooms and flavored with ginger and garlic. I’ll be going into why these ingredients are so special on an upcoming post.

Stay tuned for my top 6 tricks for staying healthy during cold and flu season.

Cathryn’s Super Immunity Soup

2 bone-in chicken legs

2 quarts of bone broth

2 med carrots, finely chopped

2 celery stalks, finely chopped

1 med/large onion, finely chopped

1 to 2 bunches of kale (depends on how much you love your kale), chopped

1/2 lb mushrooms, preferably shitake or maitake, chopped or sliced finely

1 2″ knob of ginger, peeled and grated or finely minced

3-4 cloves of garlic, smushed or minced

2 tbsp butter, coconut oil or ghee

Salt and pepper to taste

Cayenne pepper to taste (optional)

In a large pot, heat the oil on medium. Add onion, carrots and celery and cook until softened and onions are translucent. Add garlic, ginger and mushrooms and cook until mushrooms are softened, being careful to stir frequently so as not to burn the aromatics. Pour the broth in and add the chicken legs. Cook for about 40 minutes, or until chicken is well-cooked all the way through. Remove chicken to a plate and let cool slightly. While chicken is cooling, add the kale and let it cook for 5-7 minutes, or until tender but not brown. Remove bones and skin from chicken and shred or chop meat and add back into soup. Season to your taste and add a teensy pinch of cayenne pepper to your bowl if you wish.


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