Spicy Chicken Soup with 

Baby Kale and Chickpeas

Yield: 8 servings

(Calories 253 for 1 1/2 cups)

Chef's Note:

This Detox Immune-Boosting Chicken Soup is the perfect remedy for cold and flu season, but it’s also filled with tons of nutrients and antioxidants that boost your immunity and keep you warm and cozy all winter long!  I mean with ingredients like garlic, 

Ingredients:

2 tablespoons olive oil

1 medium onion, diced

3 large celery stalks, chopped

2 large carrots, peeled and chopped

1 cup mushrooms, sliced

10 clove of garlic, minced

8 cups chicken stock

2 bay leaves

1/2 teaspoons turmeric

1/2 crushed red pepper

1 1/2 teaspoon sea salt

1 (15oz) can chickpeas, drained and rinsed

3 cups shredded rotisserie chicken (see chefs note)

2 cup baby kale leaves

Methods:

-In a large pot or dutch oven, heat oil over medium-high heat; add the onion, celery and carrots, and sauté stirring occasionally, about five minutes; add the mushrooms and garlic, cooking another 3 minutes.

-Stir in the chicken stock, bay leaves, turmeric, crushed pepper, salt and chickpeas; bringing to a boil.

-Mix in the shredded chicken, cover turn heat down and simmer for 15 to 20 minutes.

-Add kale, covered simmer an additional 5 minutes. Discard bay leaves.

Chef's Note 2

If you want, poach your own chicken breasts and with the benefit of making your own stock;

Here is the recipe:

2 or 3 large, skinless and boneless chicken breast.

10 cups of water.

2 cup of celery ends with leaves

1 small onion chopped

2 carrots chopped

1 tablespoon black peppercorn

Few bay leaves, dry or fresh

Bring to a broil, and simmer for about 40 minutes.

Remove the chicken from the broth, and strain the broth through a fine strainer. 

This will yield, about 10 cups homemade chicken stock.

When the chicken is cooled, using your hands, shred the chicken, this recipe requires 3 cups of shredded chicken,-use the rest of the chicken for other soups, or for chicken salads.