Immunity Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion Original recipe calls for 1 cup, modified to 1/2 cup onion + 1/2 cup leek
- 1/2 cup leek Added modification
- 2 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup chopped kale
- 1 cup frozen peas
- 1 lemon lemon zest and juice
- salt and pepper to taste seasoning
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and leek and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add chicken broth, chicken, carrots, celery, thyme, and rosemary to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Add kale and peas to the pot and cook for 5 minutes, or until kale is softened.
- Stir in lemon zest and juice. Season with salt and pepper to taste.
