Immunity Soup

Recipe adapted from Cooking Light

Provided by CalFresh Healthy Living, UCCE Placer / Nevada Counties and the Auburn Interfaith Food Closet
PREP TIME: 20 minutes COOK TIME: 45 minutes

• 2 tablespoons oil
• 1 ½ cups chopped onion
• 3 celery stalks, washed, thinly sliced
• 2 large carrots, washed, peeled and thinly sliced
• 8 oz. mushrooms, washed, thinly sliced (optional)
• 10 medium garlic cloves, peeled and minced
• 8 cups (64 oz.) chicken broth
• 2 teaspoons dried thyme leaves
• 2 bay leaves
• 1 can (15-oz.) beans, drained and rinsed
• 2 pounds boneless, skinless chicken breasts
• 1/2 teaspoon crushed red pepper (optional)
• 1 package (10-oz.) frozen spinach
• Salt and pepper, to taste

1. Wash hands. Heat oil in a large pot over medium heat. Add onion, celery, and carrots; cook 5 minutes, stirring occasionally. Add mushrooms, and garlic; cook for 3 minutes, stirring often. Pour in broth, add thyme, bay leaves, and beans. Stir and bring to a simmer.
2. Add chicken, and red pepper; cover, and simmer until chicken is done, about 25 minutes. Remove chicken from pot, cool slightly. Discard bay leaves.
3. Add spinach to soup; bring to a boil on medium-high heat; cover until spinach is thawed, about 5 minutes, stirring occasionally.
4. Meanwhile, shred chicken with 2 forks. Add chicken to soup, and stir; cover, and simmer, about 5 minutes. Add salt and pepper to taste and serve.

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