Boost your immunity and reduce inflammation with an easy-to-make, anti-inflammatory, immune-boosting soup.
1 organic chicken
A handful of thyme
A few garlic cloves
To your taste: chopped organic celery, carrots, shitake mushrooms, grated fresh turmeric
- Start with 1 organic chicken, slowly simmering in a large saucepan of water.
[Check out this YouTube video: “Why you should cook chicken in water.”]
- Add vegetables to the water. 2 strong onions, to your taste preference some organic celery and carrots, immune-boosting shitake mushrooms, grated fresh turmeric (which is famous for its anti-inflammatory properties), a handful of antibacterial thyme, and a few cloves of garlic.
- Cover the pot and simmer for about 2 hours, then switch off the heat but leave the lid on, and leave overnight. In the morning, you should have a jelly-like collagen-rich stock to work with.
- Carefully lift out the chicken; pull off the meat, throw away the bones and give the skins to the dogs, cats, or foxes.
- Strain the stock, and now you can add the root vegetables of your choice. Personally, I love to add potatoes and butternut squash, or legumes such as brown lentils or kidney beans, and some leeks and mushrooms for flavor.
[Also try: “Recipe: Anti-Inflammatory Chickpea Curry.”]
- Cook these vegetables in your stock until they are soft and either blend smooth, or leave for a chunky soup. You can put the chicken meat back at this point if you want to.
- You should now have a lovely thick broth, full of nutrients, which is easy to digest and very comforting. Just before you serve, you might like to add a handful of freshly chopped chives for extra flavor and antibacterial qualities.
Adapted excerpt from Secrets From A Herbalist's Garden: A Magical Year of Plant Remedies by Jo Dunbar. Available May 2022 from Watkins Publishing / Penguin Random House Publishers Services.