Skip to main content

Immunity Soup Recipe

We found this recipe on Cooking Light. It is mostly correct, but I made some changes to make it taste better and to make it slightly easier to cook. At its heart, this is chicken soup. I don't know how much science there is in calling it "Immunity Soup," but to quote Tom and Ray from Cartalk, "It can't hurt."


2 tablespoons olive oil
1 medium onion, chopped
3 celery stalks, thinly sliced
2 large carrots, thinly sliced
1 pound presliced mushrooms
10 medium garlic cloves, minced (5 tsp)
8 cups unsalted chicken stock
3 tsp thyme
2 bay leaves
1 (15-oz.) can unsalted garbanzo beans (chickpeas), drained
2 pounds skinless chicken breasts, cubed
1 teaspoons salt
1/2 teaspoon crushed red pepper
12 ounces spinach, roughly torn


  • Heat oil in a 5Qt or larger Dutch oven over medium. 
  • Add onion, celery, and carrots; cook, stirring occasionally, 5 minutes. 
  • Add mushrooms and garlic; cook, stirring often, 3 minutes. 
  • Stir in stock, thyme, bay leaves, and garbanzo beans; bring to a simmer. 
  • Add chicken, salt, and red pepper; simmer until the chicken is done, about 25 minutes. Stir occasionally.
  • Stir the spinach into the soup; simmer about 5 minutes. 
  • Discard bay leaves.


  • You don't have to do this one thing at a time. You can start warming the oil while you chop the onion, then throw it in the pot and move on to the celery, etc. Start the timer once you get everything into the pot. I started cutting the chicken and throwing it in as soon as I added the garbanzo beans and then started the timer when I was done. 
  • The original recipe says to cover and simmer, but I leave the lid off and give it a stir occasionally.
  • The original recipe called for Kale instead of spinach, but we are more of a spinach family. I suppose that you could use any leafy green vegetable. 


  • We have a 5 QT dutch oven and this recipe almost completely fills it. The cast iron keeps the soup warm a long time if you put the lid on after you turn off the heat.


Popular posts from this blog

Reducing CO2 in your home the nerd way

For Christmas my wife gave me a Netatmo weather station because I am a home weather station nerd. The Netatmo is very cool, but it has an unexpected feature: it measures indoor Carbon Dioxide (CO2) levels. As soon as I set it up, the Netatmo began to alert that our indoor CO2 was at an unsafe level. The notes said that outdoor CO2 is usually around 400 ppm, and numbers above 1500 ppm could be unhealthy. On that first day, my house was at around 1300 ppm. Prior to that, I never gave indoor CO2 levels a thought. I began to do some research and discovered high levels of CO2 can cause symptoms such as fatigue, headache, breathing difficulties, strained eyes and itchy skin.  My family does have all of these issues, especially on the weekends when we are home all day, but I never connected that to indoor air quality. Previously, I installed a Nest thermostat . The Nest is very smart and saves energy by learning your habits and programming itself. Unfortunately, it is so efficient, that t

Rooftop Playgrounds

This week I have had some meetings in a tall building in downtown Seattle, and when I took a moment to look around and enjoy the view I have noticed playgrounds on rooftops. I saw this daycare playground: and this playground on top of a school: I think that this is a really cool use of space. A friend that grew up in NYC said that her school had a rooftop playground, too. The delinquent in me wonders how many toys and balls go over the side, but I bet the teachers are pretty strict about that. Downtown Seattle has always seemed a little unfriendly towards kids and it is neat to see spaces being carved out.

Dutch Oven Balsamic Chicken Recipe

This is a family favorite that is easy to make. It smells so great right from the start, that the first time I made it, my youngest son walked in the house while I was cooking and yelled, "Daddy! Make that one again!" It started life as a recipe on Delish .com, and I have cooked it several times, making small changes, to make it slightly less pretentious, and to work out issues with the directions. I also doubled the recipe so we end with a few leftovers for lunches. Ingredients  1 c. balsamic vinegar 1/4 c honey 3 tbsp. whole-grain mustard 6 cloves garlic, minced Salt Freshly ground black pepper 8 bone-in, skin on, chicken thighs 4 c. baby red, potatoes - or Brussels sprouts (or both) cut in 8ths (12oz bag) 2 Tbsp. Herbs de Provence 2 Tbsp extra-virgin olive oil to cook the chicken Preparation Marinade In a large bowl, combine balsamic vinegar, honey, mustard, 1 Tbs Herbs de Provence, and garlic and season with salt and pepper. Whisk until combined.