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4.50 from 2 votes

Immunity-Building Chicken and Ginger Soup

This chicken soup is just like your grandma used to make, only better—shiitake mushrooms, ginger, and astragalus root combine to make it an immunity-boosting rock star.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner
Keyword: bowl, immunity, soup
Servings: 4 servings
Author: Stephanie Morish
Cost: $15


  • Stock pot
  • Stove


  • Sea salt to taste
  • Black pepper to taste
  • Cayenne pepper add this to each individual bowl as you like
  • 2 split chicken breasts bone in, skin on
  • 1 3-inch piece ginger cut into strips
  • 6 slices dried astragalus root
  • 4 carrots chopped
  • 4 celery stalks chopped
  • ½ white onion chopped
  • 2 garlic cloves minced
  • 1 large bunch kale leaves and stems chopped separately
  • 6 shiitake mushrooms sliced
  • 1 cup fresh parsley finely chopped
  • 1 cup fresh cilantro finely chopped


  • Fill a stock pot about one-third of the way with filtered water and toss in some sea salt, ground black pepper, and a pinch of cayenne pepper. Bring water to a boil.
  • Add the split breast (after pulling off the fat and skin--a little left is fine).
  • Add the ginger, astragalus root, carrots, celery, onions, garlic, kale stems, and shiitake mushrooms to the soup. Return to a boil, then reduce to a simmer.
  • Let this cook for about 30 minutes to an hour. When it's almost finished cooking, add the kale leaves and use a fork to shred the chicken.
  • Put the chopped parsley and cilantro in the bottom of your serving bowl and ladle the soup over it.
  • If you want to add some additional slices of ginger (not too much) and cayenne pepper, you’ll really open up your sinuses for a good, healthy blow.



Eat leftover soup within 3 days.


Serving: 1.5cups