••••IMMUNITY SOUP🌿🐔🥕🍖🌰🍄!!••••

(Source: cookinglight.com recipe and photos & Ann Taylor Pittman) 

••••IMMUNITY SOUP!!

Ingredients

2 tablespoons olive oil

1 1/2 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

4 thyme sprigs

2 bay leaves

1 (15-oz.) can unsalted chickpeas, drained

2 pounds skinless, bone-in chicken breasts

🌰🐔🥕🌰🐔🥕🌰🐔🥕🌰🐔🥕🌰🐔🥕🌰

Directions

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.

Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves.