Detox Immune-Boosting Soup
Makes 4 servings
Macros: per 1.5 cup/ 164 cal, fat 7g, carbs 10g, protein 9g, fibre 4g.
Ingredients:
1 tbsp olive oil
1/2 onion, chopped
2 large celery stalks, chopped
1 large carrot, peeled and chopped
1/2 cup sliced mushrooms
2 tbsp minced garlic
4 cups chicken stock
1 bay leaf
½ tsp. turmeric
½ tsp. crushed red pepper
½ tsp. sea salt
1 (15.5 oz) can chickpeas, drained and rinsed
2 cups shredded rotisserie chicken
1 cup baby kale leaves
Directions:
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 mushrooms and garlic, cooking another 3 minutes.Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; 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!
