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Detox Immune-Boosting Soup

Makes 4 servings

Macros: per 1.5 cup/ 164 cal, fat 7g, carbs 10g, protein 9g, fibre 4g.


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


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!






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