DETOX IMMUNE-BOOSTING CHICKEN SOUP #BREAKFAST #CHICKEN
This Detox Immune-Boosting Chicken Soup is the ideal solution for influenza season loaded up with cancer prevention agents that lift insusceptibility and keep you warm throughout the entire winter!
With the new year authoritatively going all out, not exclusively are we commencing our new weight control plans and endeavoring to remain warm in this chilly climate, but at the same time we're doing combating hacks, colds and the feared FLU season. This Detox Immune-Boosting Chicken Soup is the ideal solution for cold and influenza season, but at the same time it's loaded up with huge amounts of supplements and cancer prevention agents that lift your invulnerability and keep you warm and comfortable throughout the entire winter! I mean with fixings like garlic, chickpeas, turmeric, mushrooms and dull verdant greens all stewing together in a delightful hot soup, you'll make certain to battle off those troublesome colds while remaining solid and on track with your eating regimen!
You all this soup genuine makes a TON and tastes far and away superior on day 2 (or even 3!) after every one of the flavors have marinated for together. I like to make a major group early to last me a decent piece of the week OR I'll simply solidify the soup in little bunches so I can snatch some whenever I feel a virus going ahead. It's simply so warm and ameliorating, I'm truly energized for you folks to attempt this!
INGREDIENTS:
- 2 Tbsp olive oil
- 1 onion, chopped
- 3 large celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 cup mushrooms, sliced
- 10 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- ½ tsp. turmeric
- ½ tsp. crushed red pepper
- 1½ tsp. sea salt
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 cups shredded rotisserie chicken
- 2 cups baby kale leaves
INSTRUCTIONS:
- 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!
For more detail :http://bit.ly/309bLba
