LEAN-MMUNE (IMMUNE) BOOSTING CHICKEN SOUP
Fall has officially arrived and so have the cooler temperatures (however, do not fear! I promise we will keep the body burning!!). The shift in weather and the reduction of sunlight (Vitamin D) can start to have an affect on our immune system…. if it hasn’t already. It’s important to give our bodies proper nourishment to help boost our immune system and fight off any a potential cold or flu. Chicken soup is not only good for the soul, it helps combat cold symptoms or even getting sick in the first place!
This immune boosting chicken soup is one of my lean-favourites. It is comforting, delicious, and full of antioxidants and ingredients that have anti-inflammatory benefits. Garlic, turmeric, kale, mushrooms, poultry and chicken stock all protect your body from pathogens, boost immunity and provide your body with loads of nutrients, such as Vitamins A, C, E and K, Vitamin B2, B6 and B12 (B vitamins help your body metabolize food for energy). I know what your thinking, how can something so healthy taste so good and all I am going to say is that even Hudson could not resist this incredible soup!
Personally, I like to make a big batch on the weekend so I can enjoy it throughout the week. It takes just 20 minutes to prepare, is full of flavour and is super lean. To pack even more nutritional punch, add some fresh grated ginger and dark leafy greens, such as spinach or chard.
ALSO! it’ll keep you fueled and feel lean-mazing so you can crush your workouts.
Here’s how we do it:
LEAN-GREDIENTS (4 SERVINGS)
1 tbsp olive oil
1 sweet onion, chopped
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
8 cups chicken stock
2 bay leaves
½ tsp turmeric (optional)
½ tsp crushed red pepper
1 ½ tsp sea salt
1 (15 oz) can chickpeas, drained and rinsed
3 cups shredded rotisserie chicken
2 cups baby kale leaves or spinach
In a large pot, heat oil over medium-high heat and sauté onion, celery, and carrots for about 5 minutes. Add mushrooms and garlic and sauté for another 3 minutes.
Pour in the chicken stock, add the bay leaves, turmeric, crushed red peppers and salt. Allow mixture to boil.
Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
Add greens, cover and simmer for an additional 5 minutes.
Once greens are wilted, turn heat off and serve!
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