Immune Boosting Chicken Soup

immune boosting turmeric chicken soup overhead

5 from 10 votes

Immune Boosting Chicken Soup

This simple and nourishing Immune Boosting Chicken soup is filled with natural antioxidants. Full of carrots, celery, onion, mushrooms, garlic, spinach and turmeric. Comes together in no time and is Whole30, Paleo and Keto. The perfect soup to boost your immune system all winter long!

Prep Time10

Cook Time45

Total Time40

Course: Dinner

Cuisine: American

Keyword: chicken, detox, gluten-free, paleo, soup, Whole30

Servings: servings

Calories: 184kcal

Author: Lora

Equipment

1 Dutch oven

Ingredients

2 Tbsp extra-virgin olive oil or a light flavored oil (avocado oil is nice)
1 onion chopped
3 large celery stalks chopped
4 large carrots peeled and chopped
1 cup mushrooms sliced
4 cloves garlic minced
8 cups chicken bone broth or chicken stock
2 Tbsp coconut aminos this is optional
2 bay leaves
1 tsp. turmeric powder
1/2 tsp ground black pepper
1/2 tsp. crushed red pepper if using
3 cups cooked chicken shredded, rotisserie will do fine (I roasted a chicken just to make this soup)
2 cups baby spinach
1 Tablespoon fresh dill chopped

Instructions

In a large pot or Dutch oven over medium heat, add the olive oil. When it is heated up, add in the onions, celery and carrots. With a wooden spoon, stir to combine. Onions should be translucent at about 3-5 minutes.
Add in the turmeric and black pepper. Add in the crushed red pepper, if using.
Add in the garlic and mushrooms and stir. You don’t want the garlic to brown. Just combine it with the onion mixture.
Add in the chicken broth and coconut amino (aminos are optional, but I like the flavor boost). Bring to a boil. Add in a spoonful of the bouillon paste (or an MSG free bouillon that you like, this is optional, but I like to add in a natural bouillon paste to give it a little bit more flavor).
Lower the heat and simmer the broth for about 20 minutes.
Stir in the shredded chicken and spinach during the last 10 minutes of cooking keeping it on a low and gentle simmer. Add in the fresh dill. The chicken just needs to heat up and the spinach will wilt up pretty quickly and be ready in just minutes). Keep it on a low simmer. You could simmer for 45 minutes total (the longer it simmers, the more the richer the flavor will be).
Taste soup for flavor. Discard bay leaves. Check seasoning. If needed, season with additional salt and pepper (and add any hot pepper that you like).
Ladle into bowls and enjoy! Serve with cauliflower rice (to stay low-carb).

Notes

Chicken: I roasted a chicken just to make this soup. I used the chicken bones and made my own bone broth. I used the shredded chicken to add into the soup. You could use a rotisserie chicken. If you can find one that isn't too dry. I find sometimes it's a waste of money to get a dry chicken and it's so easy to roast your own tender chicken. And the aroma while it's cooking is incredible!
Bouillon paste: If you’e not using a low-sodium broth, you could skip the bouillon, as it may make the broth too salty.
Salt: Since I added bouillon paste and also coconut aminos, with my homemade broth, I added a bit of sea salt when checking the flavor (because my homemade bone broth was not that salty). If you use a store bought broth, and it’s not low-sodium, it may be salty enough. If you use low-sodium broth or make your own broth, and you feel it still needs salt.

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Nutrition