Chicken Soup with Leeks, Ambercup Squash, Carrots and Kale

myWholeLifeBy myWholeLife Team  , ,   , , ,

September 29, 2015

It’s that time of the year to ensure your immune system is optimized to flight viral cold and flu invaders. How about cooking up a bowl of homemade chicken soup loaded with an immune-boosting “Army” ¬– antioxidents, beta carotene, folate, vitamin C, allicin…, they will flight the battle and rid your body of pathogenic viruses and bacteria.

  • Yields: 8 to 10 Bowls


10 cups organic low-sodium chicken broth

2 breast of organic free-range skinless chicken, cubed into 1-inch pieces

1 tbsp avocado or coconut oil

1 medium white onion, diced

4 large garlic cloves, diced

2 organic celery stalks, chopped

8 medium carrots, sliced

1 medium Ambercup squash, cubed into 1-inch pieces

2 leeks, thinly sliced

3 cups assorted organic kale, roughly chopped

1 tsp ground turmeric

½ tsp ground black pepper

1 tbsp fresh thyme, finely chopped

2 tbsp fresh Italian parsley, medium chopped

Sea salt to taste


1Add the chicken broth to a large pot and bring to a boil. Add the cubed pieces of chicken, reduce heat to medium to for 10 minutes.

2While the chicken is cooking in the broth, heat oil in a large saucepan over medium heat. Add the onions, garlic and celery, sautee until softened (translucent). Remove from heat and add to the pot with your chicken and broth.

3Add the carrots to cook for 5 minutes before adding your squash, leeks, kale, followed by the spices and herbs. Reduce heat to simmer soup for 30 - 35 minutes to enhance the flavour before serving.

You can store your leftover soup in an air sealed container for 3 to 4 days in the fridge.


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