Immune Boosting Chicken Soup

By Teresa Cutter

Graded-Chicken-Soup-Immune-boster_1895-652x9781When I was a little, my great Aunt used to make this amazing Polish chicken soup called Rosół to help fight a cold or flu.  It was amazing and you could instantly feel it’s healing effects with every mouthful.  If we wanted noodles with our soup, she would instantly beat up a few fresh eggs and slowly pour the mix in a thin stream into the simmering stock which made the best egg noodles. With a few tweaks to her original recipe, the ingredients in my chicken soup have been specifically selected to help fight cold + flu. Don’t be scared off by the amount of garlic in the recipe – after a few minutes the flavour will infuse into the stock and give it richness and density. It’s the key to it’s flavour and staying cold and flu free all winter. I can guarantee that one bowl of this soup and you will instantly feel the healing effects.  It only takes 10 minutes to make and it’s totally delicious. Sip it slowly, and enjoy.

What’s good about it:

Garlic, turmeric and ginger are potent detoxifying and antiviral herbs to help the body get rid of toxins, stimulate circulation, reduce inflammation, aid digestion and boost your immune system.  Coriander also has antibacterial and anti-inflammatory properties that can help fight disease. Adding a little protein such as chicken will supply your body with essential amino acids your body needs to heal and nourish. The perfect ingredients to help you get through the winter cold.

Serves 4
time it takes: 10 minutes

10 cloves garlic, smashed 
(approx 1 whole bulb)
2 tablespoon finely grated ginger
1 tablespoon fresh grated turmeric (see notes)
1 litre (35  1/4 fl oz)  chicken or vegetable stock
1 litre (35  1/4 fl oz)  water
500 g (17  1/2 oz) organic chicken breast, cut into chunks (see notes)
2 bunches coriander, chopped
¼ cup (60 ml / 2 oz) mirin or rice wine (optional but delicious)
3 tablespoons tamari soy sauce

Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
Simmer for 5 – 10 minutes over a low heat until chicken is cooked through and flavours have infused into the stock.
Add mirin, tamari and coriander just before serving.
Serve in large bowls and sip slowly. Enjoy.

Notes:
Vegetarians
 can use vegetable stock in place of chicken stock and use my lane kluski or organic silken tofu in place of the chicken to boost protein.
For lane kluski (polish for egg noodles) beat 2 eggs and pour in a thin stream over the simmering stock for the best egg noodles you’ll ever eat.
Fresh turmeric is available from your local grocer. if using dry then only use 1/4 teaspoon but fresh is best for it’s anti-viral properties.
Other vegetables can be added if you like such as shiitake mushroom, spinach, kale.
A little chilli or my XO Sauce can be added for a little heat.
This soup only takes 10 minutes to make, which is why chicken breasts are used.
Obviously you can make this soup using a whole chicken, using all of the stock and removing the tender meat from the chicken then stirring through the stock before serving. This will take approx 1  1/2 hours.