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Immune Boosting Soup

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Keyword: AIP, immunity, low histamine, Whole 30
Servings: 4
Author: Kerri Hallihan

Ingredients

Main Ingredients

  • 1 tbsp coconut oil
  • 1 butternut squash peeled and cubed
  • 1 onion diced
  • 2 cloves of garlic diced
  • 3 inches of ginger peeled and either chopped or grated
  • 5 sticks of celery chopped
  • 1 head of bok choy chopped
  • 4 carrots chopped
  • 1 pound of cooked chicken shredded or cut up
  • 32-40 ounces of chicken broth
  • 1 tsp turmeric powder
  • ½ tsp sea salt
  • Ground black pepper

For Garnish

  • 1 tbsp butter
  • 2 Shiitake mushrooms sliced
  • 1/2 cup chopped cilantro
  • Juice of 1 lime

Instructions

  • Sauté the onion, celery, garlic and carrots in the coconut oil in a large saucepan or stockpot for three minutes. Add the remaining ingredients except for the mushrooms, cilantro, chicken, and lime juice. Bring the soup to a boil and then turn to low heat for 25 minutes. Add the cooked (either shredded or chopped) chicken into the soup, stir to mix, and let it sit for 2 minutes on low.
  • Melt the butter in a small skillet over medium heat. Sauté the mushrooms for 4-5 minutes and set them aside to use as a nutritious garnish.
  • Serve the soup topped with the mushrooms, fresh cilantro and lime juice.

Notes

I know that most folks are really busy and may not have the time to make the chicken broth from scratch, so I wrote this recipe in such a way that it can be made in under an hour. But, truthfully, my favorite way to prepare the chicken and broth is to cook a whole chicken (4-5 lbs) covered in water in a large stockpot or in the Instant Pot. I add a bay leaf, garlic, and 1 tbsp of salt to the water as it is heating. I bring the water to a boil and then reduce the heat to a low simmer and leave it cooking for 1-2 hours (or 23 minutes in the Instant Pot) until the chicken is falling off the bone. I then remove the bird and skim and strain the broth for the recipe above. As the veggies are cooking, I allow the chicken to cool and then pull the meat off the bone to add into the soup in the last step. Provided the stovetop pot chicken was cooked at a low temperature for a long time, it will pull apart quite easily. Mostly I shred the chicken in my hands, but sometimes I chop up certain pieces.
Also, if you have histamine issues like I do, you can freeze the leftovers. I pour the soup into freezer-safe mason jars, allow it to cool a bit on the counter, and place the jars in the freezer for when I’m not feeling well or need a quick lunch.