Detox Immune-Boosting Soup

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

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

1/2 tsp. turmeric

1/2 tsp. crushed red pepper

1 1/2 tsp. sea salt

1 15 oz can chickpeas, drained and rinsed

3 cups shredded rotisserie chicken

2 cups baby kale leaves

Wskazówki

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!

Wartości Odżywcze

• Wielkość Porcji: 1 /8th of recipe
• Kalorie: 265 kcal
• Tłuszcz Całkowity: 11.4 g
• Tłuszcz Nasycony: 2.5 g
• Sód: 712.8 mg
• Węglowodany Całkowite: 20.6 g
• Błonnik Pokarmowy: 4.1 g
• Cukry Całkowite: 2.5 g
• Białko: 20.4 g