Flu Stew Recipes

ULTIMATE FLU-BUSTING CHICKEN SOUP

Steps:

• Put chicken, celery, 2 cloves garlic, 1 cup carrots, the oregano sprig and half the onion into a large pot. Fill pot with cold water, 2 inches above ingredients; put over high heat. When water boils, cover and reduce heat to medium. Simmer 1 hour.
• Set aside chicken to cool and discard all veggies and herbs. Strain broth into a large bowl, skim fat from top, and set aside.
• Put oil, jalapeno, the chopped oregano leaves, 2 remaining garlic cloves (minced) and the remaining half onion (chopped) into a large pot. Cook at medium heat until vegetables are just soft, about 5 minutes. Turn heat to high; add broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes and carrots are tender, about 15 minutes.
• Remove skin and bones from chicken. Shred meat into bite-sized pieces. Add chicken, tomatoes, salt and pepper to soup. Cook until warm.

FLU STEW

Steps:

• Rinse lentils, add to small pot of boiling water, cover and turn down heat to simmer for 30 minutes.
• In large pot add olive oil, garlic, onions and a few dashes of Essense; bring up heat to medium and stir until onions start to brown, then turn down heat to warm and prepare the meat.
• Add meat. Bring heat to medium and stir until meat is half or almost cooked.
• Add potatoes along with a few dashes of Essense, and stir until they start to brown.
• Add wine. Cook for five minutes at medium heat or hot enough to boil the wine so the alcohol evaporates.
• Add carrots and mushrooms and stir a few minutes.
• Add chicken broth.
• Add Salt.
• Drain lentils after their thirty minutes time is up, and add to stew.
• Add a few dashes of Essense, stir, and bring to a boil.
• Add cabbage, a few dashes of Essense, cover, turn heat down to simmer or low, and cook for 30 minutes.
• Stir, and serve.