DETOX IMMUNE-BOOSTING CHICKEN SOUP

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Serves: 8 Servings

INGREDIENTS

  • 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
  • ½ tsp. turmeric
  • ½ tsp. crushed red pepper
  • 1½ tsp. sea salt
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 cups shredded rotisserie chicken
  • 2 cups baby kale leaves


INSTRUCTIONS

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!

NUTRITIONAL INFORMATION
Serving Size: 1½ cups
• Calories: 253
• Fat: 6.5 g
• Saturated Fat: 0.8 g
• Carbs: 20.6 g
• Fiber: 6 g
• Protein: 28 g
• Sugars: 3.5 g
• WW Points+: 6
• Smart Points: 6

*Recipe adapted from Cooking Light

Source: http://www.eatyourselfskinny.com/detox-immune-boosting-chicken-soup/


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