Immune-Building Chicken Soup

The holiday season is over, and we now face the long stretch of cold weather that eventually leads into spring.  We all know what that means: sniffling around the office, waking up with a sore throat, being afraid to accept your credit card back from the clerk who just sneezed all over it.  Yes, it’s the time of year we’re all afraid to get sick.  Fortunately, Tina has a wonderful recipe for Immune-Building Chicken Soup!  Give this a try and prepare your body to have a healthy, active winter.

immune soup


3 tablespoons olive oil
10 garlic cloves sliced
1 large sweet onion sliced
4 stalks celery chopped
4 carrots chopped
4 cups chopped red curly kale
2 cups cubed butternut squash
1 tsp. oregano
1 tsp. celery seed
1 tsp. thyme
salt and pepper to taste
2- 4 cups sliced chicken (I usually use the chicken I roasted from the day before)
4 cups chicken stock (I used homemade from the whole chicken I roasted plus Trader Joe’s Organic)
1/2 cup toasted pumpkin seeds


Saute garlic, onion, celery, carrots and herbs in the olive oil over medium heat in a soup pan.  Add the chicken stock and chicken and bring to a boil and then turn the heat to low.  Add chopped kale and and allow to wilt.  Add cubed butternut squash.  Continue to cook the soup on low for about 30 minutes.  When you are ready serve in bowls and top with toasted pumpkin seeds.

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