Immune Boosting Chicken Vegetable Soup
Prep time: 
Cook time: 
Total time: 
  • 2 chicken breast with bones & skin
  • 6 skinless, boneless chicken thighs
  • 2-3T olive oil
  • 1 large yellow onion, chopped
  • 4-5 carrots with skin cut into half moons
  • 4-5 stalks of celery sliced thin (add leafy parts)
  • 1-2 parsnips, sliced into half moons
  • 1-2 pieces lemon grass cut in thirds
  • (remove before serving)
  • 1 chopped tomato
  • 1-2 cups chopped lacianto/dinasour kale
  • 1 box organic chicken broth
  • 1-2T grated fresh turmeric
  • 1-2T grated fresh ginger
  • 1-2T grated fresh garlic
  • 1-2T chopped fresh parsley
  • Himalayan or sea salt to taste
  • Pepper to taste
  • 1 small chopped jalapeno or cayenne pepper to taste
  • 2-4 cups of water
  1. Prep all of the veggies as stated on list.
  2. Add onion and olive oil to large pot. Saute until onion is translucent.
  3. Add garlic and cook for 2-3 minutes.
  4. Add carrots, celery and parsnips and continue to cook.
  5. Add chopped tomato, turmeric, garlic, ginger, lemon grass, jalapeno and parsley.
  6. Add chicken and chicken broth. Add extra water to cover everything. Add salt and pepper.
  7. Bring soup to a boil. After it boils, cover with a slight tilt to lid and simmer. Cook for 1.5-2 hours on low heat.
  8. Remove chicken and cool on a cutting board. Remove skin & bones. Chop or shred meat and place back into the soup.
  9. Turn off burner and add chopped Kale. The kale will retain firmness and will not be overcooked even when reheating the soup.
  10. Add more salt to taste. Recipe can be adjusted to add other veggies, brown rice, pasta, etc. Enjoy! It is hearty, healthy and immune boosting.

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