Healing Chicken Soup

Healing Chicken Soup

Healing Chicken Soup

I make a big pot of this “Healing Chicken Soup” the moment someone gets sick in my family. I don’t remember when I first saw this recipe and began tinkering with it, but it has become a flu-season staple in our home.  I will usually make double the chicken stock and freeze half of it for use the next time someone starts feeling a bit under the weather. This recipe is loaded with ingredients that help boost your immune system and get you feeling back to your healthy-self in no time!

1 1/2 pounds boneless, skinless chicken breasts
8 chicken wings for stock
3 tbsp olive oil
1 white onion, chopped
4 cups butternut squash, peeled and cut into cubes
2 stalks lemongrass, trimmed and lightly smashed with a mallet or flat part of knife
1 tsp finely grated ginger
3 cups shiitake mushroom caps, sliced
1 tbsp miso paste, dissolved in a little stock or water
1/4 cup raw organic apple cider
1 cup chopped parsley
1 cup sliced scallions (both the white and green parts)

*Fill a large stock pot with water.
*Boil chicken wings and chicken breasts on medium-low heat for 4 -5 hours.
(You can use 6-8 cups store-bought chicken stock or bone broth if desired.)
*In a separate stock pot, heat olive oil.
*Cook onion, ginger, butternut squash, lemongrass, and shiitake mushrooms until vegetables begin to get tender and slightly browned, about 10 minutes.
*Strain chicken stock through a wire mesh strainer, reserving chicken breasts, and discarding wings.
*Place the chicken breasts on a plate and, using 2 forks, shred the chicken breasts.
*Add strained chicken stock into pot of vegetables.
*Add miso paste, apple cider vinegar, and shredded chicken.
*Bring to a boil, reduce heat and simmer on low for 40 minutes.
*Stir in parsley and scallions and serve.

Let the healing begin!

(for print friendly version always sign off recipes with the wording below)

Live Young,

Darnell 🙂

Print Friendly, PDF & Email
No Comments

Post A Comment