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Saturday, February 4, 2017

Immune Boosting Chicken Soup

The rumor of chicken soup being the best medicine when trying to get over an illness is very much true. Over the counter medications may help but when you need something to eat check out this soup recipe. The chicken has carnosine which can help fight back from viruses. The warm frothy soup will help soothe your throat as you sip.

This chicken soup recipe even has more to help you boost your immune system. Herbs that are included are easily found at the herb store or health food store. The mushrooms included help stimulate natural killer cells that attack the virus and harmful bacteria. Chili flakes offer heat and helps stimulate the sinuses to drain. Ginger is a antimicrobial and offers anti inflammatory powers.

Super Immune-Boosting Chicken Soup

This is one of my favorite soups to make during cold and flu season. Feel free to add any vegetables you prefer. Diced yams or winter squash are an excellent addition, so are finely chopped hot peppers. You can also replace the napa cabbage with either green or savoy cabbage. Tip: Use 16 cups of water for a 4- to 5-pound chicken or 12 cups of water for a 3- to 4-pound chicken.

1 whole organic chicken (4 to 5 pounds)
16 cups water
1 medium onion, chopped
3 celery stalks, chopped
2 carrots, chopped
4 to 5 shiitake mushrooms, chopped
1 whole head garlic, cut in half cross-wise
2 to 3 inches fresh ginger, cut into thin slices
2 tablespoons dried astragalus
1 teaspoon whole black peppercorns
1 stalk lemongrass, chopped (optional)

1 medium onion, chopped
3 carrots, sliced
4 celery stalks, chopped
2 cups shiitake mushrooms, thinly sliced
1 large red bell pepper, chopped
2 to 3 teaspoons grated fresh ginger
1 tablespoon sea salt
1 teaspoon crushed red chili flakes
4 to 5 cups sliced napa cabbage
1 cup chopped cilantro

To start making the soup, add all ingredients for the broth into an 8-quart stockpot, cover, and simmer for about 1 ½ to 2 hours on low heat.

Place a large colander over another 8-quart pot or large stainless steel bowl. Pour the broth through it to strain out the chicken and vegetables. Place the pot of broth back on the stove. Place the chicken onto a plate to cool. Bring the broth to a boil, add the all of the ingredients for the soup except the napa cabbage and cilantro. Cover and simmer for 15 to 20 minutes.

While the vegetables are cooking, pull all of the meat from the chicken and cut into smaller pieces. Add the chicken to the soup. Once the vegetables are tender, turn off the heat and add the chopped cabbage and cilantro. Taste and adjust salt and seasonings if desired.

Yield: about 12 servings

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