••••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
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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.