As fall settles in, it’s important to nourish your body and mind for the seasonal shift. With shorter days and cooler temperatures, our moods and immune systems naturally adjust to the change. This immunity-boosting soup is the perfect way to warm up from the inside out, helping you stay healthy, cozy, and ready for whatever the season brings.
Ingredients:
2 tablespoons olive oil
1 ½ cups chopped onion
3 celery stalks, thinly sliced
2 large carrots, thinly sliced
1 pound presliced mushrooms
10 medium garlic cloves, minced
8 cups unsalted chicken stock (such as Swanson)
4 thyme sprigs
2 bay leaves
1 (15-oz.) can unsalted chickpeas, drained
2 pounds skinless, bone-in chicken breasts
1 ½ teaspoons kosher salt
½ teaspoon crushed red pepper
12 ounces curly kale, stems removed, leaves torn
Directions
Heat oil in a large Dutch oven over medium. Add onion, celery and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves and chickpeas; bring to a simmer. Add chicken, salt and red pepper; cover and simmer until chicken is done, about 25 minutes.
Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves.
Recipe by Ann Taylor Pittman
Reviewed by Dietitian Emily Lachtrupp, M.S., RD