Immune Boosting Chicken Soup

It’s time for a warming, immune boosting soup to keep us healthy during flu season.  I make bone broth once a week to either drink as a health tonic or to use in soups, stews or other dishes.  There are so many easy and quick ways to make a nourishing soup.  Here is one of my family’s favourites.  I hope you like it.

Benefits:

• Bone broth- anti-inflammatory, high in vitamins, minerals and collagen.  Easy to digest and healing for your digestive tract

• Turmeric- anti-inflammatory, boosts immune system, good for your skin 

• Ginger- anti-inflammatory, digestive aid and heals digestive tract

• Garlic and Onions- boosts immune system

Bone Broth

Ingredients:

3 carrots (cut up)

3 celery stocks (cut up)

2 Parsnips (cut up)

2 onions (cut)

Whole garlic cut in half

Ginger (thickly sliced)

Chicken bones or left over chicken bones from a roasted chicken

2 Tablespoons Apple cider vinegar

Herbamare salt and pepper

Add all ingredients to a large stock pot.  Add enough water to cover and bring to a boil; then turn down and simmer all day.  The foam can be skimmed off.  

Strain the broth, add Herbamare salt and pepper to taste.  

Immune-Boosting Soup

Ingredients:

4 chicken breasts (cut up in bite size pieces)

2 leeks (cut up thickly or thinly as desired)

3 carrots (cut up thickly or thinly as desired)

3 celery stocks (cut up thickly or thinly as desired

4 cloves of garlic (finely minced)

1 tsp of turmeric powder or less depending on taste (or up to 1 Tablespoon of fresh grated turmeric)

1 tsp of ginger powder or less depending on taste (or up to 1 Tablespoon of fresh grated ginger)

1 Tbsp of Olive Oil or Avocado Oil

Herbamare salt and pepper to taste

5-6 cups of Bone Broth (prepared earlier), may need more depending on how large the vegetables and chicken pieces are

Optional: chopped kale

Cooked quinoa, cooked brown rice or cooked pasta (brown rice or bean pasta for gluten free) added to individual soup bowls or enjoyed on the side.

Directions:

Wash all vegetables.

Heat oil in bottom of a large pot.  Saute leeks, carrots, celery and garlic until vegetables are tender.  Add in chicken, grated ginger and grated turmeric and Herbamare salt and pepper.  Continue to saute until chicken is brown.

Add in bone broth soup, bring to a boil and then simmer for 30 min to 1 hour.  Add in dry spices, Herbamare salt and pepper to taste.  Add in chopped kale.

Serve with quinoa/rice on the side or in the soup.  I like to serve this with a big leafy salad if I do not use kale.

Note- The herbs and spices can be modified to taste.  

Optional- 

Adding in fresh or dried Rosemary, Thyme, Parsely;  

Replacing one to two cups of broth for coconut milk 

ENJOY!