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Immunity Soup

Ingredients

• 2 tablespoons olive oil
• 1 ½ cups chopped onion
• 3 celery stalks, thinly sliced
• 2 large carrots, thinly sliced
• 1 pound presliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms)
• 10 medium garlic cloves, minced
• 8 cups unsalted chicken stock (such as Swanson)
• 4 thyme sprigs
• 2 bay leaves
• 1 (15-oz.) can unsalted chickpeas, drained
• 2 pounds skinless, bone-in chicken breasts
• 1 ½ teaspoons kosher salt
• ½ teaspoon crushed red pepper
• 12 ounces curly kale, stems removed, leaves torn

Directions

Step 1
Heat oil in a large Dutch oven over medium. Add onion, celery, and carrots; cook, stirring occasionally, 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.