The Zinc from the shitake mushrooms and vitamin C, iron and potassium from the carrots, potatoes and kale make this soup an immunity booster!
Heat a large soup pot over medium high heat. Add canola oil. Sauté mushrooms until lightly browned. Add kale and sauté for 1 minute.
Add carrot, celery, onion, chicken, potatoes, chicken broth, parsley, salt and pepper. Bring to a boil, and cook over a low boil for 15-20 minutes, until vegetables are soft.
Stir in Chipotle peppers. Turn heat to low and stir in milk (do not boil). Serve.
* Great with crusty whole wheat multigrain bread.