We switched our heating on for the first time since last March on Saturday evening! It was a momentous occasion! Winter has come! As the weather is getting colder, our priorities should not only be to stay as warm as possible but also strengthen our immune system so we can hopefully avoid the winter coughs and colds and Flu.  This  Immune-Boosting Chicken Soup is the perfect remedy for cold and flu season. It will not only make you feel warm and cozy on a wet cold evening it is also filled with tons of nutrients and antioxidants that boost your immune system!  For this recipe I cooked a whole chicken that I then shredded. Full disclosure, I only used the whole chicken because we had it in the fridge and I needed to cook it before it hit the use by date. I would ordinarily just roast off a couple of chicken breasts in the oven and add it to the soup.


  • 1 Onion (Chopped)
  • 3 Large Celery Stalks (chopped)
  • 8 Cloves of Garlic (Minced)
  • 2 Large Carrots (Chopped)
  • 8 Button Mushrooms (Sliced)
  • 1.5lt of Chicken Stock
  • 1/2 Tbs of Tumeric
  • 1/2 Tbs of Cayenne Pepper
  • 1 Can of Chickpeas (Drained)
  • Bunch of Kale Leaves
  • 1 Bay Leaf
  • 400g of Shredded Chicken
  • 1-2 Tbsp of Sea Salt


  1. In a large pot, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, for about 5 minutes. Add mushrooms and garlic, and cook for a further 3 minutes.
  2. Stir in the chicken stock, bay leaves, turmeric, cayenne pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
  3. Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!