Why You Will Love This Recipe
This is my go-to “take care of yourself” soup. It’s simple, it’s packed with real food, and it tastes like it simmered all day even though it didn’t. Make a big pot, eat some tonight, and tuck the rest away for the weeks when you just don’t have it in you to cook.
- Creamy without the cream. Chickpeas, cashew milk, and nutritional yeast blend into a silky base that makes this soup feel rich and comforting.
- Real food that works for you. Garlic, mushrooms, turmeric, kale, and lemon all come together in one pot, so every bowl is full of good stuff.
- Shortcut friendly. If you keep shredded chicken in your freezer, this soup comes together even faster.
- Freezer friendly in perfect portions. Freeze it in 2-cup portions and you’ve got lunch or dinner for one or two, ready when you are.
- One pot, easy cleanup. Everything happens in one big pot, plus a quick spin in the blender.
- Naturally gluten-free and dairy-free. It fits a lot of different tables without any special ingredients.
Ingredients Overview
You’ll find exact measurements in the recipe card below. Here’s how the ingredients work together.
For the soup
- Avocado oil gives the veggies a good start and handles the heat well.
- Yellow onion, celery, and carrots are the classic soup base that builds a sweet, savory flavor.
- Mushrooms add a hearty, earthy depth and make the soup feel extra satisfying.
- Garlic brings that warm, cozy flavor we all want in a chicken soup.
- Chicken broth is the backbone of the soup. I often do half chicken and half vegetable broth.
- Bay leaves add a subtle background flavor while the soup simmers. Just remember to pull them out before serving.
- Turmeric gives the soup its beautiful golden color and a gentle, earthy warmth.
- Sea salt brings all the flavors together.
- Shredded chicken thighs stay juicy and tender, even after a trip to the freezer.
- Kale adds color and a big boost of greens. Any deep leafy green will work.
For the creamy blend
- Chickpeas blend into a smooth, creamy base and add extra protein and fiber.
- Unsweetened cashew milk keeps the blend silky. Any non-dairy milk will work.
- Nutritional yeast adds a savory, almost cheesy flavor.
- Lemon juice brightens everything up so the soup doesn’t taste flat.
How To Make Immune Supportive Chicken Soup
Here’s how it comes together.
Step 1: Heat the pot and sauté the onion.
Heat a large pot over medium-low heat for 2 minutes. I love my Caraway Dutch oven for this because it heats so evenly. Add the oil, then the onions, and sauté for 3 to 4 minutes. Pro tip: heating the pot first, then adding the oil, helps keep things from sticking.
Step 2: Add the carrots and celery.
Stir in the carrots and celery and cook for another 6 minutes. Pro tip: they should start to soften and smell sweet.
Step 3: Add the mushrooms and garlic.
Add the mushrooms and garlic, stir, and cook for another 3 minutes. Pro tip: you’ll know it’s ready when the mushrooms start to shrink and your kitchen smells amazing.
Step 4: Add the chicken and simmer.
Add the chicken, bay leaves, turmeric, sea salt, and broth. Bring to a boil, cover, lower the heat, and leave it alone for 15 minutes. This is where my prep-ahead shredded chicken really shines, because the hardest part is already done.
Step 5: Blend the creamy base.
While the soup cooks, add the chickpeas, cashew milk, nutritional yeast, and lemon juice to a high-speed blender. Blend for 2 minutes until creamy. Pro tip: it should be completely smooth with no grainy bits.
Step 6: Add the greens and let it rest.
Remove the lid and stir in the chickpea blend and finely chopped greens. Turn off the heat, put the lid back on, and let the soup sit on the warm burner for 15 minutes. Pro tip: the leftover heat wilts the greens perfectly without overcooking them.
Step 7: Stir and serve.
Remove the bay leaves, give it a good stir, and serve warm.
