Keyword: chicken chili soup, chicken soup, healthy, immune boosting, turmeric
Servings: 4
Ingredients
1tablespoonolive oil extra virgin
1small oniondiced
2medium sizedcarrotspeeled and diced
2stalkscelerydiced
1largezucchinidiced
3clovesgarlicminced
2cupsroast chicken*shredded or cubed
1teaspoon ground turmeric**
1/2 teaspoonground ginger
4cups chicken stock or chicken bone broth
2handfuls kale
1handful baby spinachoptional
1cupfrozen corn
kosher salt and pepper to taste
fresh parsleyfor garnish
Instructions
Heat the oil in a large stock pot or Dutch oven over medium high heat. Add the onions, carrots, celery and and zucchini and sauté, stirring occasionally, until softened, for about 5 to 8 minutes. Add the garlic and continue cooking, stirring occasionally, for another 2 minutes.
Add the cooked roast chicken, turmeric and ground ginger and stir and incorporate with the vegetables for about 2 to 3 minutes only. Pour in the chicken stock and bring to a boil.
Turn heat down to a simmer and let simmer for about 25 to 30 minutes. Add in the kale, spinach and frozen corn and mix until all of the greens are wilted and the corn is heated through. Taste and season with salt and pepper. Serve and enjoy!
Notes
*alternatively, you can use rotisserie chicken.**Feel free to add up to 1 1/2 teaspoons if desired