Immunity Building Bone Broth Soup Recipe

Who doesn’t love a bowl of warming soup for dinner on colder days? Those of you who know me, know that I use bone broth daily, for it’s healing and nurturing qualities. Well today, I’m sharing this recipe with you, courtesy of Chef Lance Roll , The Flavor Chef. It’s a simple, delicious and nutritious soup, using Chef Lance’s organic chicken bone broth.


  • tbsp coconut oil
  • 1 onion, minced, small dice
  • 3 large celery, small dice
  • 8 cups Organic Chicken Bone Broth ( I use The Flavor Chef)
  • 2 large carrots, peeled and sliced
  • 1 cup mushrooms, sliced (shitake, if available)
  • 10 cloves garlic, minced ½ tsp turmeric
  • ½ tsp crushed red pepper (optional)
  • 1½ tsp sea salt (or to taste)
  • 1 can (15oz) chickpeas, drained and rinsed
  • 3 cups shredded cooked chicken
  • 2 cups baby kale leaves or chopped fresh kale


Sauté the onion, celery and carrots in a large soup pot or Dutch oven, over medium-high heat for about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes. Add the turmeric, crushed red pepper, salt and chickpeas and allow the dry spices to mix with the vegetables.

Stir in the bone broth, bringing to a brief boil.

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

Add kale leaves or any other greens that you have available, cover and simmer an additional 5 minutes.

This soup can be stored for up to 5 days in the refrigerator or can be portioned and frozen for later use.

Buy your bone broth via my affiliate link here: The Flavor Chef and use the discount code SeanaHart10 for 10% off.

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