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Dr. Becky's Immune Soup

Updated: Nov 24, 2020

I recommend this soup to folks every year during cold / flu season. It is easy to make, truly delicious, and is packed with immune-enhancing nutrients. It is basically a "leveled-up" chicken soup, and if you are really ambitious you can enhance it with the addition of medicinal herbs. It is Paleo, dairy free, gluten free, and keto if you minimize the carrots. It can be cooked on the stovetop or in an Instant Pot.


  • 1 onion, chopped

  • 1-2 cups shitake mushrooms, chopped

  • 3-6 cloves fresh garlic, chopped

  • 1-2 inches fresh ginger, chopped

  • 2 carrots, chopped

  • 2 stalks celery, chopped

  • 1/2 bunch of organic kale or collards, chopped

  • 1 lb organic, free range chicken, chopped

  • 1 box organic, free range chicken stock, broth or bone broth

  • Salt to taste

  • 1 Tbs oil of choice

Optional Herbal Boost

  • Astragalus root slices, Lotus seeds, Reishi mushroom, Black fungus

  • Tie these up in a cheese cloth so they can be removed after 10-15 min cooking

  • The Astragalus can add a strong bitter taste to the soup


  • Set heat to medium high (saute setting on Instant Pot)

  • Chop everything up

  • Add oil to hot pot

  • Saute onions, then add shitakes, then add carrot & celery, then add ginger & garlic, then add kale

  • Once kale is wilted, add chicken and stock


  • Bring to slight boil

  • Turn down heat to medium low

  • Add herb packet if using - remove after 10-15 min

  • Cover and cook until chicken is tender

  • Add salt to taste and serve

Instant Pot

  • Set to "Soup" setting, or pressure cook on high for 15 min

  • Release steam when done

  • Open, add and submerge herb packet

  • Put lid back on and steep for 10 min

  • Remove herb packet

  • Add salt to taste and serve

And yes, in case you were wondering, that is my dinner sitting on the floor, insisting on a photoshoot before I eat.

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