Immune Boosting Collagen Chicken Soup

Immune Boosting Collagen Chicken Soup

Are you looking for a soup that will not only keep you warm during the winter months but also help fight off pesky colds? This immune-boosting collagen soup is packed with ingredients that will leave you feeling warm and satisfied while also aiding your body’s defense system. During the winter season, our immune systems tend to get weaker and therefore become more susceptible to illness. When you eat foods that are rich in vitamins, minerals and antioxidants, you are helping your body become stronger and better equipped to fight off those infections. 

Here are some of the vital ingredients in this recipe and what makes them great at boosting your immunity. Celery and carrots are great sources of vitamins A and C; kale also contains those vitamins, as well as vitamin K; mushrooms help boost the production of white blood cells; turmeric has anti-inflammatory properties; garlic contains antibacterial and antiviral properties; and onions are rich in antioxidants. Furthermore, chicken and chicken stock provide the soup with a good source of protein and amino acids. Renewed Health’s Collagen also provides a great source of protein and essential vitamins and minerals.

Overall, this soup contains a very powerful combination of ingredients that are vital when looking to keep your body healthy. Additionally, it is the perfect choice when seeking out a delicious and nutritious soup to boost your immunity and keep you feeling well all winter long!


  • 2 tbsp of olive oil
  • 1 onion
  • 3 celery stalks
  • 2 large peeled carrots
  • 1 cup of mushrooms
  • 10 cloves of minced garlic
  • 8 cups of chicken stock
  • 1 scoop of Renewed Health’s Collagen
  • 2 bay leaves
  • ½ tsp of turmeric
  • ½ tsp of crushed red pepper
  • 1 ½ tsp of sea salt
  • 1 15 oz can of chickpeas, drained and rinsed
  • 3 cups of shredded rotisserie chicken
  • 2 cups of baby kale leaves


  1. Start by chopping up the onion, celery, carrots and mushrooms. 
  2. In a large pot or Dutch oven, heat oil over medium high heat and sauté the onion, celery and carrots, stirring occasionally for about five minutes. Add the mushrooms and garlic and continue to cook for another three minutes.
  3. Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas. Bring the soup to a boil. Mix in the shredded chicken and collagen and turn the heat down to a simmer for about 15-20 minutes.
  4. Add kale, cover and let simmer for an additional five minutes. Pull the bay leaves out, serve with any desired toppings and enjoy!
Back to blog