Great HEAL Recipes

Community Immunity Soup

By Susan Castleberry

Click here for homemade chicken stock recipe or use store-bought options 

Ingredients

• 2 tablespoons olive oil
• 1 onion (chopped)
• 3 celery stalks (chopped)
• 2 carrots (peeled and chopped)
• 1  cup mushrooms (sliced)
• 10 cloves garlic (minced)
• 8 cups chicken stock*
• 2 bay leaves
• ½ teaspoon turmeric 
• ½ teaspoon crushed red pepper
• 1 ½ teaspoons sea salt
• 1 (15 oz) can low sodium chickpeas (rinsed)
• 3 cups chicken (diced or shredded)
• 2 cups baby kale leaves

Recipe Directions

1. In large pot, heat olive oil over medium-high heat. Sauté onion, celery, carrots. About 5 minutes. 
2. Add mushrooms and garlic, cook about 3 minutes. 
3. Stir in chicken stock, bay leaves, and chickpeas. Add turmeric, crushed red pepper, sea salt. 
4. Bring to boil. Shred chicken, mix into liquid, cover and simmer for 15-20 minutes. 
5. Add kale, cover, and simmer for 5 minutes. 
6. Discard bay leaves. Serve and enjoy!