Garlic Chicken Immunity Soup
If you have kids, then you know – they are always getting sick! One snotty nose at the park and it’s game over for your family. This Garlic Chicken Immunity Soup is LOADED with fresh veggies, herbs, tons of garlic and chicken, lemon, apple cider vinegar, and lots of broth! It’s SO healthy for you! It’s protein heavy, low cal, and bursting with nutrients. It’s even freezer friendly. This is extremely easy to make too! No need to precook meat or anything, which is liberating! Especially when you’ve got a sick family, and you yourself, may also be sick! Dunk some crusty bread in this, crush up some crackers, squeeze in some more fresh lemon. This soup is sure to get you back to rompin’ around with your family and friends in no time!
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So, what makes this an “immunity soup?”
Garlic is a natural antioxidant! “Allicin,” which is the sulfur compound that is released when garlic is either crushed or minced, has antimicrobial and antiviral activity! It also supports white blood cell activity and has anti-inflammatory effects.
Carrots are packed with vitamin A, which strengthens mucous membranes and defends against pathogens. Potatoes are surprisingly packed with vitamin C, with each medium potato boasting 10-20 mg alone!
Then you’ve got chicken, which is not only loaded with protein but also contains selenium, zinc, and B vitamins which are all essential for immune response! The lemon, the herbs – it’s like a blast to your immune system, in the best way!
Did you know?
Apple cider vinegar aids in your body’s absorption of nutrients! It also supports a healthy gut microbiome, which is closely linked to your immune system. And actually, about 70% of immune cells hangout in the digestive tract, which is why it’s so important to get enough probiotics in your diet!
Warm steam from a bowl of soup helps nasal passages to open, while the broth soothes a sore throat. The broth is hydrating, which also aids in immunity! Soup for the soul is no joke. Soups can be so good for you!
What ingredients do I need to make this?
For the garlic chicken immunity soup:
Chicken Breast
Yellow Potatoes
Baby Carrots
Corn
Yellow Onion
Red Bell Pepper
Garlic
Chicken Broth
Olive Oil
Apple Cider Vinegar
Lemon
Parsley
Bay Leaves
Salt
Italian Seasoning
Ground Ginger
Paprika
Oregano
Black Pepper
For serving:
Lemon Wedges
Freshly Cracked Black Pepper
Red Pepper Flakes
What equipment do I need?
- Stockpot
- Cutting Board
- Chef Knife
- Measuring Cups and Spoons
- Juicer
- Large Blender
- Meat Thermometer
- Soup Ladle
How do I make it?
To prep the ingredients:
To get started on this recipe, first let’s wash and prep all of our ingredients. Dice the onion and bell pepper. Mince the garlic. Cut the potatoes into bite-sized pieces.
Juice the lemon, chop the parsley, then shuck the corn and cut the corn off of the cobs.
Next, add the diced potatoes to a bowl filled with water and a touch of salt, ensuring the potatoes are completely submerged.
Pro Tip: This stops the potatoes from turning brown due to oxidation!
Trim the fat off of the chicken then set everything to the side for now.
To make the garlic chicken immunity soup:
In a large stockpot over medium heat, heat the olive oil. Sauté the onion and bell pepper for a few minutes, stirring occasionally, until tender.
Next, stir in the garlic and cook until fragrant. Stir in the baby carrots, potatoes, bay leaves, and spices.
Add the broth, then nestle the chicken breasts into everything, ensuring they’re covered by the broth.
Pro Tip: Cooking the chicken this way is so clutch because not only does it lessen your prep load, but it boils and cooks the chicken while all of the flavors from the soup infuse into it! Pretty great, right?!
Bring to a boil, give everything a good stir, then reduce the heat to medium low, cover, and simmer for a while. When potatoes and carrots are tender, and the chicken has reached an internal temp of 165 F, remove the chicken to a plate, then shred between two forks. Cover with foil until ready to use.
Next, using a slotted spoon, grab a scoop of carrots, two scoops of potatoes, and a ladle of broth and add those to a large blender.
Pro Tip: Adding hot liquids to a blender, then putting the lid on, and blending it – is dangerous! It basically turns your blender into a pressure bomb powered by steam! Don’t do this!
Place a damp hand towel over the top of the blender and blitz the broth and veggie mixture until completely smooth. This is an awesome way to thicken a soup without using cream, flour, or cornstarch! It also keeps it healthier!
Stir the veggie purée into the soup, then add the corn, the cooked chicken, and simmer for a few minutes more.
Remove from heat and top with freshly squeezed lemon juice, apple cider vinegar, and the chopped parsley.
To serve:
Serve this garlic chicken immunity soup very hot!
Garnish with red pepper flakes, freshly cracked black pepper, more chopped parsley, and some lemon wedges on the side, if desired. Enjoy!
Tips:
- If you don’t have raw chicken breasts on hand, no problem. Just substitute with any raw cut of chicken. If using chicken on the bone, we’re shooting for an internal temp of closer to 180-185 F.
- You could also substitute the raw chicken for rotisserie chicken or any other cooked chicken you may have on hand. Make sure to add cooked chicken towards the very end of the cooking time, like within the last ten minutes – otherwise it may become overcooked.
- If you don’t have baby carrots, you can slice regular carrots into larger pieces. You can also substitute the fresh corn for frozen. And the potatoes are interchangeable too! Use russet, baby red – whatever you like!
- Don’t have a blender? That’s okay. Just mash the potatoes, carrots, and broth in a small bowl using a potato masher.
- This soup will keep for 3-4 days if stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months!
Looking for more cozy soups?
Need more recipes to help support your immune system?
Garlic Chicken Immunity Soup
Equipment
Ingredients
For the garlic chicken immunity soup:
- 2 tbsp Olive Oil
- 1 Large Yellow Onion diced
- 1 Red Bell Pepper deseeded and diced
- 15 Garlic Cloves minced
- 1 ¾ lbs. Chicken Breast
- 1 ½ lbs. Yellow Potatoes scrubbed, cut into bite-sized pieces
- ½ lb. Baby Carrots
- 9 ½ cups Chicken Broth
- 2 Bay Leaves
- 2 ¾ tsp Salt
- 2 tsp Italian Seasoning
- 1 ¼ tsp Paprika
- 1 ¼ tsp Black Pepper
- ½ tsp Ground Ginger
- ¼ tsp Dried Oregano
- 2 Ears of Corn shucked and sliced off the cob, or use 2 cups frozen
- ½ cup Parsley chopped
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Lemon Juice freshly squeezed
For serving:
- Lemon Wedges
- Freshly Cracked Black Pepper
- Red Pepper Flakes
Instructions
To prep the ingredients:
- To get started on this recipe, first let's wash and prep all of our ingredients.
- Dice the onion and bell pepper, then mince the garlic.
- Cut the potatoes into bite-sized pieces, then add them to a bowl filled with water and a touch of salt, ensuring the potatoes are fully submerged in the water.
- Juice the lemon, chop the parsley, then shuck the corn.
- Cut the corn off of the cobs, trim the fat off of the chicken, then set everything to the side for now.
To make the garlic chicken immunity soup:
- In a large stockpot heat the olive oil over medium heat.
- Sauté the onion and bell pepper for 5 minutes, stirring occasionally, until tender.
- Next, stir in the garlic and cook until fragrant, 1 minute.
- Stir in the baby carrots, potatoes, bay leaves, spices, broth, then nestle the chicken breasts into everything, ensuring it's covered by the broth.
- Bring to a boil, give everything a good stir, then reduce the heat to medium low, cover, and simmer for 15-20 minutes.
- When potatoes and carrots are tender, and the chicken has reached an internal temp of 165℉, remove the chicken to a plate, then shred between two forks.
- Cover the chicken with foil until ready to use.
- Using a slotted spoon, grab about a cup of carrots, two cups of potatoes, and a ladle of broth, then add those to a large blender.
- Place a damp hand towel over the top of the blender and blitz the broth and veggie mixture until completely smooth. This is an awesome way to thicken a soup without using cream, flour, or cornstarch! It also keeps it healthier!
- Stir the veggie purée into the soup, then add the corn, the cooked chicken, and simmer for 8-10 minutes more.
- Remove from heat and top with freshly squeezed lemon juice, apple cider vinegar, and the chopped parsley.
To serve:
- Serve this garlic chicken immunity soup very hot with red pepper flakes, freshly cracked black pepper, lemon wedges, and more parsley, if desired! Enjoy.
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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