Go Back Email Link
+ servings
Immune Boosting Chicken Soup
Print Recipe
5 from 1 vote

Immune Boosting Chicken Soup

Comforting and nourishing! This Immune Boosting Chicken Soup is the ultimate meal for Fall and Winter. It is made with nutrient-dense vegetables and anti-inflammatory spices to get you through the cold and flu season.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: International
Diet: Gluten Free, Low Calorie, Low Fat
Servings: 4
Calories: 158kcal
Author: Yvonne

Ingredients

  • 2 chicken thighs
  • 1 large leek (or 2 small ones)
  • 4 garlic cloves
  • 150 g celery root (1 cup chopped)
  • 4 carrots
  • 4 fresh parsley stalks
  • 10 g fresh ginger (thumb-piece)
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried lovage
  • 2 dried bay leaves
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt

Instructions

  • Peel and roughly chop celery, carrots, leek, garlic, and ginger. Pluck the parsley leaves out of the stalks and set them aside.
  • Heat 1,5 l (1 ⅓ cups) water in a water boiler or on the stove. It seems like a lot of water, but some of it will evaporate during the cooking process.
  • In a large pot, heat vegetable oil on medium to high heat. Put in chicken thighs, garlic, and ginger. Roast for about a minute, stirring occasionally.
  • Pour in hot water and bring to a boil. Add ginger, turmeric, bay leaves, parsley stalks, salt and pepper. Stir and cover with a lid. Cook on low to medium heat for about 30 minutes.
  • Add chopped carrot and celery and cook for another 30 minutes, until the vegetables are tender.
  • Remove chicken thighs, celery stacks, ginger, garlic and bay leaves from the soup. Separate the meat from the bone, roughly chop and put it back into the soup.
  • Serve with soup noodles, the low-carb alternative zoodles, barley, or rice for a complete lunch or dinner.
  • Store in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 158kcal | Protein: 9.1g | Fat: 6.6g | Saturated Fat: 1.6g | Cholesterol: 25mg | Sodium: 693mg | Potassium: 516mg | Fiber: 3.5g | Sugar: 4.7g | Calcium: 80mg | Iron: 3mg