Immune Boosting Chicken Broth

1. Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium-high heat. Sauté chopped onion, celery, and carrots, stirring occasionally, for about 5 minutes. Add sliced mushrooms and minced garlic; cook for an additional 3 minutes.  
2. Add Stock and Seasonings: Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, sea salt, and chickpeas, bringing the mixture to a boil.  
3. Simmer the Soup: Mix in the shredded chicken, cover, and reduce the heat to a simmer for 15 to 20 minutes.  
4. Add Kale: Add the baby kale leaves, cover, and simmer for an additional 5 minutes.  
5. Serve: Discard the bay leaves, serve the soup.

Enjoy your Immune Boosting Chicken Broth!