Immunity Soup

After this past year, I think we all know how important it is to do as much to boost your immune system as possible!! Remember, FOOD IS MEDICINE. I made this last week and carried it for lunch during the week. This recipe is full of healthy phytonutrients (nutrients in vegetables and fruit). It makes a big pot of brothy soup that you can make ahead. It tasted even better the next day. Don't panic at the amount of garlic in it, the flavor mellows after being cooked.

Ingredients

2 Tbsp olive oil

1 1/2 cup chopped onion

3 celery stalks thinly sliced

2 large carrots thinly sliced

1 pound presliced mushrooms

10 medium garlic cloves minced

8 cups unsalted chicken stock

4 thyme sprigs

2 bay leaves

1 (14.5-oz) can of chickpeas drained

2 pounds skinless, bone in chicken breast

1 1/2 tsp salt

1/2 tsp crushed red pepper

12 oz curly kale stems removed, leaves torn

Directions

Heat oil in a large Dutch oven over medium heat. Add onion, celery and carrots; cook, stirring occasionally for about 5 minutes. Add mushrooms and garlic; cook stirring often for about 3 minutes. Stir in stock, thyme, bay leaves, and chickpeas; bring to simmer. Add chicken, salt and red pepper; cover and simmer until chicken done, about 25 minutes.

Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is tender, about 5 minutes. Discard thyme sprigs and bay leaves.

Source: www.myrecipes.com