Frankly Cindy

Immunity Soup

When winter strikes there’s nothing like a big warm bowl of Immunity Soup.

Cooking Light Immunity Soup



Cooking Light is my favorite magazine hands down.  Whenever a new issue arrives I get so excited.  I can’t wait to dig in and try all the recipes.  They are always healthy, easy to follow and fun to make.


The Jan/Feb 2017 arrived a week or so ago and I have already tried many of the recipes.  As usual they have all been great.


The other day I got up and decided to get lunch and dinner taken care of in the morning.   I was dying to try the Crock Pot BBQ Beef Stuffed Potatoes so I got that going first.  Once that was simmering away I looked through the recipe index to find a warm yummy soup to make for lunch.  There it was.  “Immunity Soup.”   What could be more perfect?  Rainy, snowy, foggy weather outside, Cold and Flu season knocking on the door!


We are planning a big trip in February to Australia and New Zealand so who wants to get sick now?  I skimmed through the recipe, gathered the ingredients I needed and in no time the soup was simmering on the stove.  Between the two dishes simmering away my house smelled divine!


I improvised a little to use what I had available.  Instead of presliced vitamin D enhanced mushrooms I used shitake.  And in the end I forgot the kale.  Welcome to my world of cooking! 


Brad and I both give this recipe a 5 star!  It was truly delicious. Thank you Cooking light! 


P.S.The BBQ Beef-stuffed potatoes?  Amazing! 


Print Recipe

Cooking Light Immunity Soup

Yield: 8

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


2 Tbsp. olive oil

1 1/2 cups chopped onion (I used left over red onion)

3 celery stalks

2 large carrots

1 lb.  pre-sliced vitamin D enhanced mushrooms  (I used shitake)

10 medium garlic cloves

8 cups unsalted chicken stock

4 thyme sprigs

2 bay leaves

1 15 oz can of unsalted chickpeas drained

2 lb skinless bone in chicken breasts ( I used boneless)

1 1/2 tsp. kosher salt (I used maybe a 1/2 tsp)

1/2 tsp. crushed red pepper

12 oz. curly kale, stems removed, leaves torn (whoops forgot to add this!)


  1. Heat oil in a large Dutch oven over medium heat.  Add onion, celery and carrots; cook, stirring occasionally for 5 minutes.   Add mushrooms and garlic; cook, stirring often, 3 minutes.  Stir in stock, thyme, bay leaves, and chickpeas; bring to a simmer.  Add chicken, salt, and red pepper. Cover and simmer until chicken is done, about 25 minutes.
  2. Remove chicken from the Dutch Oven.  Cool slightly .  Shred with 2 forks.   If using bone in chicken discard bones.
  3. Stir the chicken and kale into the soup. Cover and simmer until kale is just tender about 5 minutes.  Discard thyme sprigs and bay leaves.
  4. Enjoy!

Calories 253, Fat 6.5 grams (1g sat. ,3 g mono, 0g poly), Protein 28 g, /carb 22g, Fiber 6g, Sugars 5g, Chol 54 mg, Iron 2mg, Sodium 581 mg, Calc 116 mg.

Cooking Light Magazine Jan/Feb 2017


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