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Immune-Boosting Soup Recipe for Flu Season

Immune-Boosting Soup for Flu Season

A warming chicken and vegetable soup featuring garlic, fresh ginger, turmeric, sweet potato, kale, and lemon. This nourishing dinner serves four and comes together in about an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Yellow onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 1-inch piece Fresh ginger, peeled and finely grated
  • 1 teaspoon Ground turmeric
  • 1/2 teaspoon Ground cumin
  • 2 medium Carrots, sliced
  • 2 stalks Celery stalks, sliced
  • 1 medium Sweet potato, peeled and cut into 1/2-inch cubes
  • 6 cups Low-sodium chicken broth
  • 2 cups Cooked shredded chicken, preferably skinless
  • 2 cups Chopped kale or spinach
  • 1 tablespoon Fresh lemon juice
Seasoning
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
Optional Heat
  • 1/4 teaspoon Red-pepper flakes
  • 1 small Fresh chile, finely chopped

Method
 

Step-by-Step
  1. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, then cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the garlic, ginger, turmeric, cumin, and optional red pepper. Cook for 30–60 seconds, just until fragrant, taking care not to let the garlic scorch.
  3. Add the cubed sweet potato and chicken broth. Bring the mixture to a boil, then reduce the heat and partially cover the pot.
  4. Simmer for 20–25 minutes, or until the sweet potato and carrots are tender when pierced with a fork. Keep the heat gentle so the vegetables hold their shape.
  5. Stir in the cooked shredded chicken and simmer for 5 minutes, until the chicken is heated through. Avoid prolonged boiling after adding the chicken so it stays moist.
  6. Add the chopped kale or spinach and cook for 2–3 minutes, until the greens are wilted. Remove the pot from the heat, stir in the lemon juice, and season with salt and black pepper.

Notes

Sauté the aromatics and spices before adding the broth for deeper flavor. Add leafy greens and lemon juice near the end. Refrigerate leftovers in a covered container for up to 3 days and reheat gently until hot.