This hearty nourishing winter parsnip chicken soup is perfect when you feel IT coming on!  Packed with immune boosting nourishing ingredients like fresh herbs, bone broth, root vegetables, and turmeric you are on the right track to a quick recovery.

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Immunity Boosting Winter Parsnip Chicken Soup

The temperatures are shifting and things are getting a bit chillier, which means cold and flu season is officially upon us. Whether you’re trying to fight a current bug, or hoping to equip your immune system with the tools it needs to prevent a future cold, this immunity boosting winter parsnip chicken soup is the perfect recipe to have in your back pocket.

We all know that a classic chicken soup is the perfect sick day recipe, but this parsnip chicken soup is optimized with key nutrients that our immune system needs to function at its best. Fresh herbs and root vegetables provide phytonutrients, antioxidants, vitamins and minerals to help boost our immune function. Chicken and bone broth not only deliver on essential amino acids, but are also an excellent source of zinc, which is a key player in supporting our innate immunity. Plus, fresh lemon juice packs in vitamin C and a bright flavor boost.

Immunity Boosting Winter Parsnip Chicken Soup

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Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Course Main Course, Soup

Cuisine American

Servings 4

Ingredients

  

• 1 pound chicken breast chopped into 3/4 inch cubes
• 4 cups curly kale chopped, can sun collard greens or swiss chard
• 1 yellow onion chopped
• 2 large carrots chopped into 1/2 inch half moons
• 3 large parsnips chopped into 1/2 inch half moons
• 2 stalks celery cut into 1/2 inch slices
• 1 lemon juiced
• 2 tbsp thyme chopped
• 2 tbsp rosemary chopped
• 1/2 tbsp avocado oil
• 1-2 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1 bag Bonafide Provisions chicken bone broth

Instructions

 

• Sautée onion, celery, parsnip and carrot in avocado oil and sea salt until vegetables start to soften and caramelize.
• Add turmeric, sea salt, thyme and rosemary, sauté for 30 more seconds.
• Add bone broth to deglaze the pan, then stir in cubed chicken, greens and black pepper.
• Bring to a boil and let simmer for 30-35 minutes covered. 
• Serve with Simple Mills crackers