Immunity Soup

This soup is great to make when you are felling like you need a boost in your immune system or even when you just feel like having a nutrient dense meal. The broth is both soothing and spicy, rich in flavors. I finally had an appetite after being sick so I decided to add chicken to mine for an extra boost of protein.

This recipe is adapted from Dr. Andrew Weil's cookbook, True Food. If you are not familiar with him check out his blog, he is full of great resources, recipes and hosts a holistic medical school for doctors to attend. If you ever get a chance to see him speak, don't miss him. His cookbooks are like a book in themselves, full of great research and simplified nutrition.

Prep Time: 10 minutes

Cook time: 25 minutes

Yield: 12 cups


·     Broth- 8-10 cups, preferably homemade bone or chicken (you can also purchase pre-made make sure to choose organic & free range)

·    Onion- 1 white, diced

·    2 Organic Chicken breasts- cut into cubes 

·      Coconut Oil- 2 tsp

·      Garlic cloves - 5, minced

·      Ginger - 2 pieces, peeled and minced

·      Jalapeños - 2, thinly chopped

·      Shiitake mushroom - stemmed and thinly sliced (about 2 cups)

·      Astragalus root - 2 pieces, about 8 inches (you can find this at health food stores or use powder) 

·      Sweet potato- 1.5 cup cubed

·      Broccoli florets - 2 cups

·      Swiss chard - 1 cup chopped (any leafy green works)

·      Turmeric - 2 tbsp

·      Cayenne pepper - 1 tsp (more if you like heat)

·      Braggs Liquid Aminos or coconut aminos - 1 tbsp

·      Coarse salt - 1 tsp

   Toppings (optional)

·      Lemon - Myer lemons are perfect for soups

·      Pea Shoots or microgreens-  to garnish

·      Pumpkin or sunflower seeds - 1 tsp for added crunch


1.    Heat oil at medium heat in a large pot, add oil. Add onions, jalapeños, ginger, astragulus root, and garlic until translucent, about 5-7 minutes, stirring frequently.

2.     Pour in all the broth liquid. At a medium heat simmer sweet potatoes, broccoli, chicken and mushrooms for 10 minutes.

3.    Bring to med-low heat, add the brags, turmeric, cayenne, greens and salt.

4.    Cook veggies until tender about 10 more minutes, I personally like my broccoli a little crunchy.

5.    Remove the astragalus root pieces with slotted spoon.

6.    Ladle the soup into bowls and garnish with toppings.


Astragalus Root-

Research shows that astragalus root was used in Chinese medicine to help rid cold and flu's. It has powerful immun  benefits and can be found in natural food stores as well as purchased online. You can use it in teas as well.


Mushrooms in general are known for their immune system support, and no not the hallucinogenic kind.  This recipe uses Shiitakes due to their immunity properties.  Shiitakes contain antioxidants, iron and lentinan, which makes our immune system strong, helping to fight off disease and infection.


Ginger is amazing in so many ways. Here are a few related to colds/flu's; helps eliminate congestion, contains anti-inflammatory agents, kills cold viruses, helps combat fevers and chills,  helps with circulation, and contains 2 natural antibiotics.


Garlic is rich in Vitamin C and Potassium and has been used for over 5,000 years as a medicinal food. It is one of the most powerful healing foods you can include in your diet