This nourishing and comforting immunity soup delivers incredible flavor through wholesome, whole-food components designed to support your body’s natural defenses. It’s become an essential recipe in my home throughout cold and flu season, and really whenever I’m feeling under the weather or in need of a boost. The preparation is straightforward, resulting in the ultimate family-friendly comfort dish that everyone loves.
Key Ingredients
Boneless, skinless chicken thighs: Chicken thighs provide exceptional taste and moisture, though chicken breasts or pre-shredded rotisserie chicken are excellent alternatives. The chicken cooks directly in the soup pot, then gets removed, shredded, and stirred back in for perfect texture.
Homemade immunity paste: This custom-blended paste is the star of the show, combining carrot, celery, garlic, white onion, lemon juice, parsley, red pepper, turmeric, and more into a vibrant, chunky mixture that infuses every bite with immune-supporting power.
Abundant vegetables: Beyond the paste veggies, the soup features cauliflower florets, sweet potato chunks, and vibrant green peas for added nutrition and heartiness.
Bone broth: Renowned for its deep flavor and health benefits, bone broth elevates the soup. Chicken broth makes a suitable substitute if bone broth isn’t available.
Fresh lemon juice: Added toward the finish, it delivers a zesty brightness that harmonizes and amplifies all the soup’s robust flavors.
Fun-shaped pasta: Small ring pasta adds playful texture (as pictured), but customize with bow ties, penne, ditalini, rigatoni, or your preferred variety.
How to Make Immunity Soup
- Make the immunity paste: Combine carrot, celery, garlic, white onion, lemon juice, parsley, red pepper, turmeric, and lemon juice in a blender or food processor. Pulse until a chunky paste forms.
- Sauté sweet potatoes and paste: Warm olive oil in a large Dutch oven or pot over medium-high heat. Once fragrant, stir in the immunity paste and sweet potatoes, cooking for several minutes to build flavor.
- Brown the chicken thighs: Shift the sweet potatoes aside, add the chicken thighs, and sear for a couple of minutes per side to lock in juices.
- Incorporate cauliflower, bone broth, and ginger: Add these to the pot and bring everything to a rolling boil.
- Stir in the pasta: Simmer until the pasta reaches al dente perfection.
- Shred the chicken: Pull the chicken out, shred it easily with forks, then return it to the simmering soup.
- Finish with peas, lemon juice, and apple cider vinegar: Gently simmer to blend flavors.
- Serve warm: Dish up and savor immediately!
Swaps & Variations
- Chicken options: Swap thighs for breasts or use quick shredded rotisserie chicken for faster prep.
- Broth choices: Bone broth is ideal for nutrition and taste, but regular chicken or vegetable broth works well too.
- Spice it up: For heat lovers, toss in a pinch of cayenne during the simmer phase.
- Boost the ginger: Double the ginger for a more pronounced warming, immune-enhancing kick.
Ways to Serve It
Pair this hearty immunity soup with crusty bread for dipping, or elevate it alongside a fresh salad for a complete meal.
Storage Notes
Keep leftovers in an airtight container in the fridge for up to 5 days. For freezing, prepare the soup without pasta to avoid sogginess upon thawing—cook noodles fresh when reheating. Cool the soup fully, portion into freezer bags or containers, expel air, seal, and freeze for up to 3 months.
Microwave reheating: For a single serving, microwave in a safe bowl for 90 seconds to 2 minutes, stirring halfway.
Stovetop reheating: For batches, warm in a stockpot over medium-high heat until bubbling hot.
Ingredients
- 1 large carrot, chopped
- 1 large celery stick, chopped
- 2 cloves garlic, peeled
- ¼ small white onion
- Zest from one small lemon
- 2 tablespoons fresh parsley
- 1 large red bell pepper, chopped
- 1 teaspoon ground turmeric
- 1 tablespoon lemon juice
- 4 tablespoons olive oil, separated
- 1 large sweet potato, peeled and cut into 1-inch chunks
- 1.5 teaspoons sea salt, separated
- 1.5 lbs. boneless skinless chicken thighs
- 1 small head of cauliflower, chopped into bite-sized pieces
- 8 cups bone broth, I used chicken
- 2 tablespoons fresh, grated ginger
- 4 oz. small ring pasta
- 12 oz. frozen peas
- ¼ cup fresh lemon juice
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the immunity paste: Blend carrot, celery, garlic, white onion, lemon juice, parsley, red pepper, turmeric, and lemon juice into a chunky paste.
- Heat olive oil in a Dutch oven over medium-high. Add paste until fragrant, then sweet potatoes and ½ teaspoon salt. Sauté 2-3 minutes.
- Push potatoes aside, add chicken thighs, brown 1-2 minutes per side.
- Add cauliflower, bone broth, ginger. Boil, then add pasta and cook to al dente (7-10 minutes).
- Once pasta and chicken are done, remove chicken, add peas and remaining salt, simmer gently.
- Shred chicken, return to pot. Stir in lemon juice and apple cider vinegar.
- Serve hot, adjusting salt and pepper as needed.
- Add extra ginger or cayenne for personalization.
Nutrition (per serving): Calories: 454 kcal, Carbohydrates: 39 g, Protein: 42 g, Fat: 15 g, Fiber: 8 g, Sugar: 9 g. Note: Values are estimated.
