Crock-Pot Immunity Soup

Immunity Soup.jpg


2 tbs olive oil

1 1/2 cups chopped onion

3 celery stalks, thinly sliced

2 large carrots, thinly sliced

1 pound pre-sliced vitamin D-enriched mushrooms

10 medium garlic cloves, minced

8 cups unsalted chicken stock (or low sodium vegetable broth)

4 thyme sprigs

2 bay leaves

1 (15 ounce) can unsalted chickpeas, drained (use two for a vegetarian soup)

2 pounds skinless chicken breasts

1 1/2 tsp kosher salt (1/2 tsp if using vegetable broth)

1/2 tsp black pepper

1/2 tsp crushed red pepper

juice of half lemon

12 ounces curly kale, stems removed, leaves torn



Heat olive oil in a large saucepan over medium heat. Add onion, celery, and carrots. Cook until onion is transparent, about 5 minutes.

Add garlic and mushrooms. Cook until fragrant, about 3 minutes. Remove from heat.

Place the chicken breasts on the bottom of the Crock-Pot and transfer veggies on top.

Add stock, thyme, bay leaves, chickpeas, salt, black pepper, and red pepper.

Cook on low for 6-8 hours.

Remove chicken, shred with two forks. Return the chicken to the Crock-Pot. Add kale and lemon juice. Return the lid and cook an additional 5-10 minutes until the kale is tender.

Remove thyme sprigs and bay leaves.