Healing Chicken Soup

An immune-boosting soup, perfect for chilly nights. 

Print Recipe


  • 4 garlic cloves, minced
  • 15 ounces (1 can) cannellini beans, drained and rinsed
  • 1 bunch kale, stems removed, leaves chopped
  • 1/2 cup uncooked pasta or rice
  • 16 ounces mushrooms, sliced thin
  • 2 ribs celery, chopped
  • 2 carrots, peeled and chopped
  • 1 onion, diced
  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 2 tablespoons oil, divided
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried rosemary, or 1 sprig fresh rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons lemon juice
  • 8 cups chicken stock


  1. Heat 1 tablespoon oil in a large stockpot over medium heat.
  2. Season chicken with salt and pepper. Add chicken to pot, cooking until golden about 2-3 minutes per side.
  3. After removing chicken, add 1 tablespoon oil to the stockpot. Add onions, carrots, and celery.
  4. Cook, stirring occasionally until vegetables are tender about 3-4 minutes.
  5. Add garlic and mushrooms, stirring occasionally, until browned about 5 minutes.
  6. Stir in thyme, oregano and cook for about 1 minute.
  7. Pour in chicken stock and add bay leaves and bring to a boil.
  8. Stir in pasta or rice, chicken and rosemary. Reduce heat and simmer until pasta is tender according to the package instructions.
  9. Add in kale and beans, cooking for about 3 minutes.
  10. Stir in lemon juice and fresh parsley and season with salt and pepper to taste.
  11. Serve immediately and enjoy!