Immune Boosting Soup

What You’ll Need:

• 1 cup celery, chopped

• 1 cup carrots, chopped

• 1/2 white onion, chopped

• 2 cups of chopped kale

• 3 garlic cloves, minced

• 1 inch knob of ginger, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried parsley

• 1/2 teaspoon ground turmeric

• 1.5 lbs boneless skinless organic, free-range chicken breast

• 1 cup uncooked orzo

• 10 cups organic, free-range, low -sodium chicken broth (can also use water)

• 1 lemon, juiced

• 4 sprigs thyme

• extra virgin olive oil

• sea salt, to taste

• pepper, to taste

The Method:

1. Chop or mince all of your vegetables.

2. Place a large dutch oven on medium-high heat. Once hot coat the bottom of the pot with olive oil. 

3. Once the olive oil is shimmering, but not smokey, add the celery, carrots, onions, garlic, ginger, dried oregano, dried parsley, ground turmeric and s&p, cook for about 5 minutes, stirring occasionally, until vegetables have softened.

4. Add the chicken broth or water and chicken breasts. Bring to a boil, once boiling bring down to medium heat and cook for abut 12 minutes, until the chicken is almost cooked through.

5. Once the chicken is nearly done, remove it from the pot and set aside. Add the thyme sprigs (I like to tie mine with twine for easy removal later on) and orzo and bring the pot to a boil.

6. While the orzo is cooking, using two forks shred the chicken. Add the shredded chicken back to the pot and continue to cook until the orzo is al dente. 

7. Once al dente, remove the soup from heat or reduce the heat to a simmer, and add the lemon juice and any additional salt, pepper or spices you desire.

8. Serve warm & enjoy!