Boneless, skinless chicken thighs: I love the flavor and juiciness of chicken thighs, but chicken breasts (or even shredded rotisserie chicken!) will also work. You’ll cook the chicken right in the pot of soup, and then pull it out to shred it before returning to the soup.
Homemade immunity paste: The homemade immunity paste for this soup truly can’t be beat! You’ll blend together the carrot, celery, garlic, white onion, lemon juice, parsley, red pepper, turmeric, and lemon juice into a chunky paste.
All the veggies: In addition to the veggies in the immunity paste, this soup also packs cauliflower, sweet potatoes and green peas.
Bone broth: Bone broth packs amazing flavor and nutritional benefits. If you can’t find bone broth, you can substitute for chicken broth.
Lemon juice: Fresh lemon juice gets added right at the end, and the bright citrus-y flavor helps to bring out all the other amazing flavors in this soup.
Fun pasta: I like to use small ring pasta (what’s in the photos!), but feel free to use your favorite pasta shape. I’ve also made this with bow tie, penne, ditalini and rigatoni.
I love serving this immunity soup with crusty bread, or if I have time, my high-protein dinner rolls.
Want to pair it with a salad? I recommend my caesar salad or French carrot salad, both are delish.
Store this immunity soup in an airtight container in the refrigerator for up to 5 days.
When it comes to freezing soup, my biggest tip is to make the noodles later. That’s right, I do NOT recommend freezing noodles because when reheating, they will likely become soggy. To freeze this immunity soup, follow the directions as is, but do not add the noodles. Once the soup has cooled completely, transfer it into a freezer-safe container or gallon-size bag. Then, remove as much air as possible and seal. Freeze for up to 3 months.
Microwave: If you’re reheating just one serving of soup, I suggest the microwave. Place 1 serving of soup into a microwave-safe bowl and reheat for 90 seconds to 2 minutes.
Stove top: If you’re reheating multiple servings of soup, I suggest reheating on the stove. Place soup into a large stockpot (or just keep the leftovers in the pot you made it in!), and turn heat to medium/high. Reheat until boiling.
Tutorial
How to Freeze Soup & Chili
Learn how to freeze soup and chili with this easy How to Freeze Soup tutorial. We’ll share all of our tips and tricks to perfect freezer soup.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by: The Wooden Skillet