I have a cold today, it just started so I made a pot of my cold relief soup, which I will eat throughout the day, and my cold will probably be gone by tomorrow. Its made of chicken, onions, celery stalks, garlic, sprigs of parsley, sprig of thyme, ginger, bay leaves & vegetable, chicken or chicken broth (use vegetable broth if you are a vegetarian) and you can add greens like spinach or kale to add extra vitamins., and your favorite protein-rich grain to add extra protein. Heres the recipe: 1 (3 lb) high quality chicken. I like to cut the chicken into four large pieces 3 carrots, chopped 2 medium onions or 1 large onion 4 celery stalks chopped 2 heads of garlic (use a little less if you dont like garlic so much, youll have 30 or 40 cloves) 5 sprigs of parsley 1 sprig of thyme 1 medium piece of ginger, about 2 TBS, peeled and sliced thinly 1-2 bay leaves 1/4 cup olive oil or coconut oil 1 quart organic chicken or vegetable broth 1/3 cup uncooked quinoa (optional) 1 to 2 cups greens like spinach or kale (optional) Salt and pepper to taste Peel and cup up the onions and garlic in chunks, place in a stock pot with the ginger and cook over low heat in the olive or coconut oil for about 10 minutes. Keep the heat low so the garlic doesnt burn and stir often. Add the chicken to the onion, garlic & ginger in the pot, all at once, and the quinoa (you can use another non-wheat or non-gluten grain). Raise the heat until the liquid is boiling, reduce heat to a simmer for an hour or two. Once you’ve finished boiling liquid, remove the chicken and allow it to slightly cool. Once slightly cooled, shred the chicken and reserve for later use. You can also save the bones to make a bone broth. or until the grain is cooked. Then add the the greens and cook for 2 more minutes, until the greens are cooked. Spoon into a bowl and add a tsp of coconut oil for extra germ fighting and eat throughout the day (you can add 1 clove of fresh, minced garlic to each bowl for extra cold fighting power). If you are going to make a soup, here’s what I did 1) After straining the solids from the stock, add the shredded chicken back into the pot with the broth. 2) Add chopped vegetables of your choice. I like to use fresh onions, carrots, celery 3) This is the time to check and make sure your seasonings are right. Add more salt or pepper to taste 4) I boil the vegetables for about 15-20 minutes until they are soft and perfectly cooked. 5) I like to add some green peas to my soup. I use frozen green peas and add them to the simmering pot about 3 minutes before I serve the soup. Otherwise, I notice the peas get over cooked and mushy. Serve and enjoy!
Posted on: Tue, 01 Apr 2014 19:51:28 +0000
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