Immunity Soup Recipe

By December 13, 2016 Immunity, Recipes, Soup No Comments

Immune Boosting Soup  Serves 6

This is a healing soup that has a nice zing to it. Loaded with immune supportive spices – ginger, turmeric, garlic; as well as onions, mushrooms, dark greens, and anti viral coconut oil  — you’ll give you and your immune system a boost. You can get creative and add other veggies too.


Coconut oil for sauteing

1 lb skinless boneless chicken breast, cut into cubes

1 medium diced onion

2 cloves of minced garlic (I like using the frozen cubes)

1½ tablespoons freshly grated turmeric

2 tablespoons freshly grated ginger

3 large carrots, sliced, or 4 small carrots, sliced

2 celery stalks, sliced

2 cups green cabbage, sliced

½ cup sliced mushrooms

1 yellow squash, cut into pieces

¼ cup parsley, coarsely chopped

1 cup water

4 cups chicken broth (or vegetable broth for a veggie option)

2 cups arugula or kale or spinach

1-2 lemons

Sea salt & pepper to taste


In a large stockpot, heat the oil and add in the chicken (or sweet potatoes or butternut squash) and onion. Sauté for about 3 minutes. Add in garlic, ginger, turmeric, carrots, and celery and saute for about 3-4 minutes. Add the parsley, cabbage, mushrooms and yellow squash and saute for another minute or two. Pour in the water and broth. Bring to a boil, then simmer, covered, for about 30 minutes or until the vegetables are cooked to desired tenderness. Add the greens and cover for another minute or two to allow the greens to soften. Take off the heat. Squeeze one lemon into the soup and taste for flavor. You may like it as is or you may want to squeeze in another ½ or whole lemon. Salt and pepper to taste.   

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