Immune-Boosting Detox Chicken Soup

Warm up with this nourishing Detox Immune-Boosting Chicken Soup made with tender rotisserie chicken, fresh vegetables, garlic, chickpeas, kale, and turmeric. Packed with protein and wholesome ingredients, this cozy one-pot soup is reliable for meal prep, cold season, or an straightforward lighter dinner.

When you're craving something warm, comforting, and nourishing, this Detox Immune-Boosting Chicken Soup is exactly what you need. Loaded with colorful vegetables, protein-packed shredded chicken, fiber-rich chickpeas, antioxidant-filled kale, and plenty of fresh garlic, every spoonful is packed with wholesome ingredients that leave you feeling satisfied and refreshed.

While no single food can magically "detox" your body or prevent illness, eating plenty of nutrient-rich whole foods can absolutely help support your overall health and immune system, especially during the dreaded FLU season. That's exactly what this soup is all about. It is filled with vegetables, lean protein, warming spices like turmeric, and flavorful from-scratch goodness that m

What goes in

• 1 tablespoon olive oil
• 1 onion, diced
• 3 large celery stalks, diced
• 2 large carrots, peeled and chopped
• 1 cup mushrooms, sliced
• 10 cloves garlic, minced
• 8 cups chicken stock
• 2 bay leaves
• 1/2 teaspoon turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoon salt
• 1 (15 ounces) can chickpeas, drained and rinsed
• 3 cups shredded rotisserie chicken
• 2 cups baby kale leaves

How it comes together

1. Sauté the vegetables. Heat olive oil in a large Dutch oven or soup pot over a lively burner. Add the onion, celery, and carrots and cook until the pieces give, about 5 minutes. Stir in the mushrooms and garlic and continue cooking another 2–3 minutes until the aroma shows.
2. Build the broth. Pour in the chicken stock and stir in the bay leaves, turmeric, crushed red pepper flakes, salt, and chickpeas. Bring everything to a gentle boil.
3. Simmer. Add the shredded rotisserie chicken, reduce the heat to low, cover, and let the soup simmer for 15–20 minutes so all the flavors meld together.
4. Add the kale. Stir in the baby kale and simmer another 5 minutes until wilted and tender.
5. Serve and enjoy. Remove the bay leaves, taste and adjust seasoning if needed, then serve warm with fresh herbs, cracked black pepper, or a squeeze of fresh lemon juice if desired.