This week’s recipe is one of my favorites!

It’s a crock-pot meal, loaded with nutrients, a great immune booster, and is the perfect recipe to use what you have in your fridge, freezer, and pantry.

My Immune Boosting Chicken Soup is also packed with flavor and is real comfort food.

One of the star immune-boosting ingredients in this soup is ginger. Ginger has powerful anti-inflammatory and antioxidant effects, including fighting infection, battling inflammation in the body and even helping with nausea.

Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. In fact, it’s so powerful that it matches the effectiveness of some anti-inflammatory drugs, without the side effects.

Adding turmeric into your diet regularly can help lower inflammation, which ultimately helps to boost your immune system.

It’s important to note that if you can tolerate black pepper, it’s great to have it along with turmeric as it helps your body utilize the turmeric better.

Let’s not forget all of the nutrients that you’re getting from the vegetables in this soup! It is loaded with vitamins, minerals, and phytonutrients that your body desperately needs to build its immune defenses.

Remember to drink the broth of the soup as it holds many of the nutrients from cooking – not to mention the benefits of collagen in the broth.

My guess is you have many of these ingredients, or some great alternatives, to throw this soup together quickly and easily today!

Ingredients:

  • 2 tbsp Coconut Oil
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 3 Celery Stalks, chopped
  • 1 cup Golden Beets, peeled and chopped
  • 2 cups Carrots, peeled and chopped into half-moons
  • 2 cups Cauliflower, chopped
  • 5 cups Chicken Broth, plus more as needed to cover chicken and veggies
  • 1 cup Coconut Milk (Optional, sub more bone broth if desired)
  • 1 pound boneless Chicken Thighs or Breasts
  • 1.5 cups Kale, de-stemmed and roughly chopped
  • 2–3 tsp Ground Turmeric
  • 1 tsp Ground Ginger or 2 tbsp fresh Grated Ginger
  • 1/4 tsp Black Pepper (omit for AIP)
  • 1 tsp Salt
  • 2 tbsp fresh Parsley (plus extra for garnish)

Directions:

Place all ingredients in crockpot. Cover and cook on low for 7-8 hours or on high for 4-5 hours. Before serving, adjust seasoning to taste. Enjoy!

Notes: This recipe is easily modified to use ingredients you have on hand.

  • Don’t have coconut oil? Use olive or avocado oil instead.
  • If fresh veggies are in short supply, use a few bags of frozen veggies. Just add them to the crockpot in the last few hours of cooking. If using frozen onions or celery, add those in with the broth and chicken for the entire cooking time, along with any herbs and spices.
  • If you have other fresh produce not listed here, try using that instead! Think about what veggie combinations you enjoy, and use what you have!
  • Golden beets are wonderful for supporting detoxification pathways, and therefore immune function; however, those may not be something you have on hand. You can omit those entirely, or you could substitute cubed sweet potato or butternut squash instead.
  • If you don’t have coconut milk, you can simply omit that and use a little extra broth. You could also use a different milk alternative to add a touch of creaminess.
  • You could use bone-in cuts of chicken. Cook following the same directions. Before serving, remove chicken pieces from the soup and shred it – removing the bones. Add chicken back into the soup, stir and serve.
  • Pre-cooked or rotisserie chicken would also work in this recipe.
  • You could add in any additional herbs or seasonings that you like to boost the flavor and to boost the nutrient content of the soup.
  • For kiddos, you could add in gluten-free pasta to make a yummy chicken noodle soup. I recommend cooking the noodles or pasta separately and adding them into bowls of soup individually to keep the pasta from getting too mushy. You could also add in rice to stretch this meal further. I recommend cooking separately and adding into individual servings as well.
  • While using broth is ideal for the nutritional benefits, if you don’t have any on hand right now, use filtered water instead. You may need to add some additional seasonings to boost the flavor of the soup, but you’ll still benefit from all the nutrients of the chicken and veggies cooking in the water.

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