Immune Boosting Chicken Soup Recipes

DETOX IMMUNE-BOOSTING SOUP

Steps:

• In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
• Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
• Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

IMMUNE BOOSTING CHICKEN SOUP

Steps:

• Heat the olive oil in a large pot. Add the onion, carrots, celery and ginger and cook for 6-7 minutes, until the onion is soft and translucent, stirring occasionally.
• Add the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally.
• Add the curry powder, chicken stock, and chicken and stir to combine.
• Continue to cook until the soup reaches a simmer, then stir in the bok choy.
• Reduce heat to medium-low, cover with a lid, and let the simmer for about 20 minutes.
• Garnish with daikon sprouts and cilantro.

IMMUNE BOOSTING CHICKEN SOUP

Steps:

• in a large saucepan cover the carcass with 8 cups of cold water. Add the garlic cloves and onion and bring to a boil. Gently simmer for 30 - 45 minutes.
• Skim off any foam that forms on the surface with a spoon or small sieve. The bitter foam can boil back into the soup and taint the flavour.
• Remove the carcass into a colander. Return the soup to the heat and add the pasta, vegetables and chopped parsley.
• Simmer for 15 - 20 minutes until the pasta is cooked and the vegetables tender.
• Adjust seasonong.
• Meanwhile remove meat from the chicken carcass and add to the soup.

KICK IT IMMUNE BOOSTING CHICKEN SOUP

Steps:

• Dice onions, chilli, ginger and sweet potato/parsnip.
• Dice or crush garlic.
• Slice celery, carrots.
• Wash chicken inside and out and place into a large stock pot.
• Put all ingredients into the pot and cover with chicken stock.
• Bring soup to the boil, then simmer for approx 2 - 2.5 hours or until the chicken falls of the bone.
• (I use a pressure cooker to cook mine for approx 1 hr).
• Pull chicken out of soup and discard all bones and large clumps of fat.
• Return chicken meat to soup.
• For a variation, try adding a ham hock to the ingredients as well!
• This chicken soup does have a bite, but it it will sweat out all those nasty cold bugs!
• Enjoy!