Another Winter soup, that is great for colds, flus and comfort. Chicken soup contains a natural amino acid called cysteine. A form of this amino acid, called N-acetyl cysteine, is a powerful antioxidant that strengthens immunity. It’s a winter favourite of mine because of it’s natural flu treatment ability.
It supports your immune system and help thin and expel mucus.
All liquid broth soups will speed up the movement of mucous in your nose as it causes dilation of blood vessels which causes increased blood flow and allows the mucous to flush everything out, in turn helping to alleviate congestion,
Soups are also hydrating, which is particularly important when fighting off an infection. Clear broth soups are hydrating because they typically contain water & salt which is good properties for hydration.
There are 2 recipes here, first the clear broth, then the actual soup.
For the broth, in 2 litres of water, slow boil together a chicken carcass, 1 onion, 1 carrot, 1 tbs apple cider vinegar, 3 cardamom pods, 1 Mastic, cinnamon, cloves, turmeric root, ginger root and bay leaf for at least 4 to 6 hours.
For the soup.
- 1 litre of chicken broth
- 1 grated onion
- 2 chopped organic carrots
- 2 stalks of chopped celery
- A handful of washed rice ‘you decide if you prefer brown or white’
- 1 small head of broccoli
- Half a Lime or lemon
- Salt and pepper to season
Saute the grated onion in the ghee for 1 minute, then add the carrots, celery & rice and stir before adding the hot broth, slow cook for 30 minutes, then just before serving add the broccoli, salt/pepper and squeeze the lemon.