Immune-Boosting Chicken Soup

• 1.5 lb, bone-in chicken thighs
• 3, sliced carrot
• 3 stalks, sliced celery
• 1, diced yellow onion
• 6 cloves, minced garlic
• 2 tbsp, grated fresh ginger
• 1 tsp ground turmeric
• 8 cups chicken broth
• 3 cups, chopped kale
• 1 lemon
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large pot. Cook the onion, carrot, and celery 8 minutes.
2. Add the garlic, ginger, and turmeric; stir 1 minute.
3. Add the chicken thighs and broth. Bring to a boil, then simmer 30 minutes.
4. Remove the chicken, shred the meat off the bones, and return the meat to the pot.
5. Stir in the kale and cook 5 minutes until wilted.
6. Finish with a big squeeze of lemon and season with salt. It keeps 4 days and freezes well.

Tips

• Bone-in thighs make a richer, more collagen-rich broth than boneless.
• Adding the garlic near the end of cooking, rather than only the start, preserves more of its active compounds.

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