Immunity-Boosting Chicken and Vegetable Soup
A nutrient-packed soup designed to support your immune system, especially beneficial during or after an infection. High in vitamins, minerals, and antioxidants.
Equipment
- 1 Large Stockpot At least 6 quarts
- 1 Cutting board
- 1 Chef's Knife
Ingredients
Broth
- 8 cups Chicken Broth Low Sodium
Protein
- 1 lb Boneless, Skinless Chicken Breast Cut into bite-sized pieces
Vegetables
- 1 cup Carrots Diced
- 1 cup Celery Diced
- 1 medium Onion Yellow or White
- 2 cloves Garlic Freshly minced
- 1 cup Spinach Fresh or frozen
Herbs & Spices
- 1 tsp Dried Thyme
- 0.5 tsp Dried Rosemary
- Salt and Pepper To taste
Instructions
- In a large stockpot, sauté the onions, carrots, and celery over medium heat until softened, about 5-7 minutes.
- Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
- Pour in the chicken broth and add the cut chicken breast. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
- Stir in the chopped spinach during the last 5 minutes of cooking.
- Season with salt and pepper to taste. Serve hot.
Notes
For an extra boost, add a knob of ginger while sautéing the vegetables. Adjust seasonings to your preference.
