This chicken soup is packed with protein, vitamins, and minerals because this time of the year it’s important to boost our immune systems (especially THIS year!) To make this soup ahead of time to eat later, do all the steps except for adding the baby kale. Refrigerate or freeze until you’re ready to eat. When you’re ready to eat, re-heat the soup on the stove, add the baby kale and simmer for five minutes. To make this a bit heartier, stir in some cooked Jasmine rice at the last minute. (Note: This recipe makes 2 servings.)
- 1 Tbsp olive oil
- ½ cup yellow onion, diced 1 stalk of celery, diced
- 1 small carrot, diced
- 4 garlic cloves, minced 1 tsp grated fresh ginger
- 3 cups low-sodium chicken broth
- 1 bay leaf
- ⅛ tsp turmeric
- Pinch of red pepper flakes Salt to taste
- 1 lb. cooked, shredded chicken breast
- 1 cup baby kale
- 1 Tbsp parsley, chopped Juice from half a lemon
- Heat the olive oil in a medium saucepan over medium heat.
- When the oil is hot, add the onion, celery, carrots, and a pinch of salt and saute until soft, about 5 mins.
- Add garlic and ginger and saute for another 30 seconds or so.
- Add broth, bay leaf, turmeric, red pepper flakes, and salt.
- Bring to a boil and then add the shredded chicken, lower the heat and simmer for 15 mins.
- Add the kale, parsley, and lemon juice, and continue to simmer for about 5 more mins.
- Serve immediately.
– By Stephanie Rofkahr, NASM Personal Training and Nutrition Certified. Find on IG @fit.four.five
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