1. Heat oil in large pot over mid-heat.
Add onion, 3 garlic cloves, ginger &
leek. Cook until softened — 3 minutes.
2. Add chopped vegetables (not kale),
chicken, salt, chicken stock & bay leaf.
3. Increase flame to high, bring to a boil
and then reduce flame to simmer.
Cook for approx. 25 minutes until vegetables
softened, not yet mushy.
4. Stir in kale, peas, fresh herbs, bay leaf
& 2 remaining cloves garlic. Simmer to
blend flavours and soften kale. Adding
these ingredients at the end ensures
bright green veggies and maximum
garlic-powered immune-boosting.
5. Store leftovers in mason jars for lunch.
If these herbs are unavailable fresh
then use 1 tsp of each dried. Look for
fresh herbs whenever possible get the
flavour and essential oils.
Originally Submitted
11/16/2015
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