I love the Holidays! All the love, kindness, laughter and hugs fill up my heart. Unfortunately, all the rich food and decadent desserts fill out my pants! It also doesn’t help that November kicks off the cold/flu season. So, this year my goal is to still fit (comfortably) in my pants by January and not fall victim to the seasonal cold or flu. This is the perfect Paleo Immune Boosting Soup to boost immunity and keep waistlines in check!
This Paleo Immune Boosting Soup is packed with anti-inflammatory ingredients, as well as Vitamins A,B,C, D and K! It is different than other recipes in that it keeps things light and uses shiitake mushrooms instead of miso for that rich umami flavor. Shiitake mushrooms are perfect for this soup because they also have a form of soluble fiber that keeps you feeling full longer. So all and all, Paleo Immunity soup is going to be a staple at my household during the holidays to keep everyone healthy and feeling great for the new year!
You can skip the stock step and buy good quality chicken stock and rotisserie chicken, but the extra step is well worth it!
- 2 Tbsp olive or coconut oil
- 2 bone-in chicken breasts
- 2 Tbsp black pepper, freshly ground
- 4 Tbsp kosher salt, divided
- 6 cups filtered water
- 4 cloves garlic, peel on
- 1 peel of large onion
- 3-4 celery tops and bottoms, washed
- Peels or chunks of 1-2 medium carrots
- 1 Tbsp whole cumin seed
- 1 Tbsp whole black pepper
- 1 tsp whole allspice berries
- t sp red pepper flake
- 1 bunch of thyme
- 3 sprigs Rosemary
- 1 Tbsp olive or coconut oil
- 2 chicken breasts, boiled and pulled
- 5 cups chicken stock
- 3 Tbsp tumeric root, minced
- 3 Tbsp ginger root, minced
- 3 cloves garlic, minced
- 2 red chili peppers, minced
- 2 large leeks, sliced
- 2-3 medium carrots, diced
- 3-4 stalks celery, diced
- 6 shiitake mushrooms, cleaned and roughly chopped
- 3 sage leaves, chiffonade
- 1/4 bunch thyme, chopped
- 1 sprig rosemary, chopped
- 1 tsp ground allspice
- 1/2 tsp cayenne pepper
- 1/2 tsp white pepper
- 1 Tbsp black pepper, freshly ground
- 1 Tbsp sea salt, freshly ground
- 1/2 head green kale, spine removed and roughly chopped
- In a large stock pot put olive or coconut oil. Turn to medium heat to coat bottom of pan. Add chicken breasts and season with 2 Tbsp cracked black pepper and kosher salt, each.
- Brown on each side before adding water. Add the remaining stock ingredients into the pot and bring to a boil over medium heat.
- Reduce to a simmer and simmer for 30-40 minutes or until chicken is tender and 165 degrees.
- Remove chicken breasts and place on a cutting board to cool.
- Remove stock from heat and strain with colander, saving the stock for the soup.
- Once cool enough to work with, pull the chicken using to forks into large shreds.
- In a large soup pot put olive oil or coconut oil. Coat bottom of the pan.
- Add ginger, turmeric, carrots, celery and chili pepper. Saute 2-3 minutes until soft.
- Add leeks and shiitake mushroom. Continue to saute for 3-4 minutes.
- Add pulled chicken, thyme, rosemary, sage, ground allspice, white pepper, and cayenne pepper. Stir to combine.
- Add chicken stock, salt and pepper. Bring to a simmer.
- Add kale and bring to a low boil.
- Reduce to a simmer and simmer for 10-15 minutes. Serve!
For more soups to help you through the holiday season check out this awesome Paleo Soup Roundup!
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