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5 from 2 votes

Chicken Immunity Soup

When you're feeling lees than great this is a delicious soup to whip up. You can add any veggies you have on hand that go well in a soup. It's a flexible dish that is super simple to make. 
Gluten-free; Dairy-free; Paleo
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6
Author: Mandy

Ingredients

  • 1 lbs Shredded chicken I use leftover from a rotisserie chicken
  • 1 tbs Avocado Oil
  • 1/2 Onion (yellow or white) Diced
  • 3 Cloves Garlic Minced
  • 1 Jalapeño Diced
  • 1 Bell Pepper Diced
  • 8 Ounces Mushrooms Sliced
  • 4 Medium Carrots Sliced
  • 2 Cups Kale Chopped
  • 4 Cups Bone Broth
  • 1 Can Coconut Milk
  • 1 tsp Turmeric
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • Salt and Pepper to taste
  • 1 tsp Hemp Seeds Garnish on top

Instructions

  • Add the avocado oil to a stock pot and heat over medium. Then add the onion and minced garlic until fragrant (a couple min)
  • Add the rest of the chopped up veggies (except kale) and let that cook for about 5 min
  • Add in the turmeric, rosemary and thyme to the veggies as well as some salt and pepper and toss. Then pour in the broth and coconut milk. Let the soup come to a boil, add the shredded chicken and then turn to low to let it simmer for 40 min
  • Once the soup has simmered then add the kale to let it wilt for 5 min. Salt and pepper to taste and then SERVE! (you can add some hemp seeds on top for an extra somthin')