Immune-Boosting Chicken Soup (can leave chicken out for vegan/vegetarian option)

Chronic stress and excessive inflammation are key risk factors for the development of many chronic diseases and cancers, and of course colds, flu, and acute illness. This soup has ingredients that will boost your immune system to fight the bad bugs and to help reduce free radicals (which also cause aging!).

*This recipe includes things that are organic, stone-ground, and cold-pressed. If you cannot get all organic and cold-pressed, it’s ok. And you can use regular dijon mustard instead of stone-ground. Coconut aminos is an excellent replacement for soy sauce – without soy and all the sodium.

Tumeric is a potent anti-inflammatory plant of the ginger family. It has been shown to decrease cancer risk, support detoxification, and has potential for improving cognitive function, blood sugar balance, and kidney function. It also lessens severity and symptoms associated with arthritis and digestive disorders.

Ginger has both antioxidant and anti-inflammatory effects.  It aids in relieving gastrointestinal symptoms including nausea and vomiting, helps protect against colon cancer, and has also been shown to kill ovarian cancer cells.

Lemon is an excellent source of vitamin C with antioxidant and antibiotic effects.

Kale is packed with nutrients, has antioxidant and anti-inflammatory properties, helps prevent cancer, protects your heart, and helps your body detox.

Spinach is rich in water-soluble vitamins, fat-soluble vitamins, minerals, and a wide variety of phytonutrients. It is an excellent source of magnesium, which helps us feel calm (great for anxiety!). It is also a great source of iron and B-vitamins, and is of course anti-inflammatory.

Bone Broth boosts your immune system, fights inflammation, helps heal your gut (improving allergy symptoms and food sensitivities), improves the health of your joints, and can even help with weight loss, mood, and restoring electrolytes.

Celery is an important food source of antioxidants, including vitamin C, beta-carotene, and manganese, and especially phytonutrients. Celery helps support the cardiovascular and gastrointestinal system.

Sweet Taters are anti-inflammatory with antioxidant effects, can help with blood sugar regulation

Print Recipe

Immune-Boosting Soup

Prep Time

2 hours

Cook Time

30 minutes

Passive Time

1-6 hours

Servings

medium bowls

Ingredients

Soup base & Veggies

• 2 Tablepoons organic extra virgin coconut oil cold-pressed
• 1-2 Tablespoons organic grass-fed Ghee
• 1-2 Tablespoons 100% pure avocado oil cold-pressed
• 1 yellow onion diced
• 5-6 cloves garlic peeled and finely chopped
• 2 medium-sized organic sweet potatoes peeled and chopped into 1/2 inch pieces, or shredded
• 6 stalks celery washed and diced
• 64 ounces organic bone broth
• 2-3 teaspooons fresh ginger peeled and finely chopped
• 1 tablespoon ground turmeric
• 1 tablespoon curry powder
• 1-3 teaspoons pink himalayan sea salt to taste
• 1/2 - 1 teaspoons fresh ground black pepper to taste
• 2-3 large handfuls organic kale washed and coarsely chopped (stems removed)
• 1 tablespoon fresh squeezed lemon juice optional
• 1 bunch fresh organic cilantro washed and chopped (optional)
• 1/4-1/2 cup fresh organic flat leaf parsley washed and chopped (optional)

Chicken

• 3-4 organic chicken breasts thawed and poked several times with a fork or knife on both sides
• 1/3 cup grapeseed or avocado oil
• 1/8 cup apple cider or red wine vinegar
• 1 tablespoon coconut aminos
• 1 tablespoon organic stone-ground dijon mustard
• 1 organic Hass avocado sliced

Prep Time 2 hours Cook Time 30 minutes Passive Time 1-6 hours Servings medium bowls Ingredients Soup base & Veggies 2 Tablepoons organic extra virgin coconut oil cold-pressed 1-2 Tablespoons organic grass-fed Ghee 1-2 Tablespoons 100% pure avocado oil cold-pressed 1 yellow onion diced 5-6 cloves garlic peeled and finely chopped 2 medium-sized organic sweet potatoes peeled and chopped into 1/2 inch pieces, or shredded 6 stalks celery washed and diced 64 ounces organic bone broth 2-3 teaspooons fresh ginger peeled and finely chopped 1 tablespoon ground turmeric 1 tablespoon curry powder 1-3 teaspoons pink himalayan sea salt to taste 1/2 - 1 teaspoons fresh ground black pepper to taste 2-3 large handfuls organic kale washed and coarsely chopped (stems removed) 1 tablespoon fresh squeezed lemon juice optional 1 bunch fresh organic cilantro washed and chopped (optional) 1/4-1/2 cup fresh organic flat leaf parsley washed and chopped (optional) Chicken 3-4 organic chicken breasts thawed and poked several times with a fork or knife on both sides 1/3 cup grapeseed or avocado oil 1/8 cup apple cider or red wine vinegar 1 tablespoon coconut aminos 1 tablespoon organic stone-ground dijon mustard 1 organic Hass avocado sliced

Instructions

1. Place all chicken marinade ingredients in a large ziplock bag, then add chicken, seal bag. Use your hands to massage the marinade into the chicken. Place in refrigerator for at least 2 hours or overnight. If you are in a hurry or forget to do this ahead of time. You can still cook it without allowing the marinade to set, it just tastes better when allowed to marinate!
2. After chicken has marinated, preheat oven to 350. Place chicken breasts in a glass baking dish. Cook for 15 minutes each side.
3. While chicken is baking, place the coconut oil and onions in a dutch oven and cook on medium heat until onions are translucent.
4. Add avocado oil, ghee, garlic, sweet potatoes, and celery. Stir and cook for about 8 more minutes.
5. Add spices and gently stir. Add broth, allow to heat up but not boil, then turn to medium-low.
6. When chicken is done, use a kitchen aid mixer to shred the chicken. Alternatively, you can use a fork and/or knife to cut or shred the chicken.
7. Add the chicken to the pot and stir. Add kale and/or spinach and parsely just before serving.
8. Top with fresh cilantro and/or sliced avocado if preferred.