Immune busting soup with chicken and Vegetables

Date Added: 16/03/2020



Of all the folk remedies for fighting the flu a hearty bowl of chicken soup has got to be a winner and your grandmother was right the combination of cooked vegetables and chicken in a soup could have anti-viral properties, especially when combined with garlic ginger turmeric and pepper

 

Chicken is also high in tryptophan, which helps your body produce serotonin that can enhance your mood and cysteine which can help clear mucous

Turmeric is considered to be a general immune system booster due to its high antioxidant and anti-inflammatory action

Garlic contains allicin which is activated when garlic is chopped, chewed, crushed or cut and is a natural decongestant

Ginger has chemicals called sesquiterpenes that target rhinoviruses

Black peppercorns are high in piperine, a compound known for its anti-fever and pain-relieving qualities.

 

Ingredients

  • 1 Tbsp. Coconut oil or butter
  • 1 Onion chopped
  • 2 Stalks Celery, chopped
  • 3 Carrots, sliced
  • 2 Leeks, chopped
  • 1 large potato, chopped
  • Shitake Mushrooms rehydrated
  • Salt and Pepper to taste
  • Stock cube or home-made bone broth
  • Lemon
  • 1 tsp. Black Peppercorns
  • 2 small Bay Leaf or 1 large
  • 2 Cloves of Garlic minced
  • 1-1/2 tsp. of freshly grated Ginger ( or paste)
  • 1/2 tsp. Ground Turmeric or fresh
  • Parsley for garnish
  • Add cabbage or cauliflower
  • Chicken breast or thighs

Instructions

  1. In a large pan, add the coconut oil, onions, leeks, celery, carrots and potato and season with salt and pepper fry gently.
  2. Once tender, remove from the cooker and add the garlic, allow the residual heat to cook it.
  3. Add the chopped chicken and brown
  4. If you have a grill pan, heat to high and add the lemon halves for just a few minutes until caramelized. This step is optional.
  5. Add lemon halves to the soup and boil for about 5 minutes. Remove the lemons. Now add the stock and bay leaf, turmeric salt and pepper
  6. While the soup is boiling, rehydrate the shitake mushrooms in hot water for 10 minutes or use fresh if you can get them, drain and rinse. You can use normal mushrooms also
  7. Combine the mushrooms, sautéed vegetables and broth.
  8. Add cabbage chopped broccoli  or cauliflower
  9. Cook further 10 mins
  10. Garnish with fresh parsley