Registered Dietitian Jamie Miller from Camelback Village shares a recipe for a delicious chicken soup.


• 2 tablespoons of olive oil

• 1 onion, chopped

• 3 large celery stalks, chopped

• 2 large carrots, peeled and chopped

• 1 cup mushrooms, sliced

• 10 cloves garlic, minced

• 8 cups bone broth

• 2 bay leaves

• 1/2 teaspoon of turmeric

• 1/2 teaspoon of ginger

• 1/2 teaspoon of crushed red pepper

• 1 1/2 teaspoon of sea salt

• 1 (15 oz) can chickpeas (no salt added), drained and rinsed

• 3 cups shredded chicken

• 2 cups baby kale leaves


In a large pot or Dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes.

Add mushrooms and garlic, cooking another 3 minutes.

Stir in the bone broth, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil.

Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.

Add kale, cover and simmer an additional 5 minutes.

Discard bay leaves, serve and enjoy!

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