Chicken Soup For What
Chicken Soup is soothing, comfort food people especially crave when feeling the onset of a cold or flu bug.
Save bones from poultry and beef in the freezer to make a batch of bone broth on the weekend, or when you have time, so that the soup comes together quickly.
According to Chinese Dietary Therapy, by Liu Jilin, chicken has a sweet flavor, warm nature, and propensity for the spleen and stomach channels. It warms the middle burner, nourishes the spleen, and enriches the Qi and blood. It's used to treat deficiency conditions, including persistent illness, or edema caused by a weak spleen and kidney essence.
Chicken Soup is especially good topped with sautéed onions, as shown below.
Saute onions separately in xvoo + butter and add to soup for a delicious rich flavor
The quickest way to make Chicken Soup is to start with the basic Bone Broth Recipe. Once you have some on hand, the rest is a breeze.
Follow the basic bone broth recipe to learn how to further fortify your broth and Chicken Soup with various herbs, including GoJi Berries, Astragalus Root, and Angelica Root (sometimes referred to as female ginseng), depending upon what is being treated.
Vegetables, such as turnips and potatoes, or fresh herbs, including parsley and basil or other greens, can be added to nourish the yin. Celery is good when there is fluid retention and edema. Burdock root is a blood purifier.
In Chinese medicine, blood deficiency is a pattern of symptoms including fatigue, poor sleep or not able to fall asleep once awakened, pale nails, with pale pink coloring on the lower eye lids, low motivation, dry skin and hair, often feels cold, low, depressed moods, premenstrual cramping, etc.
According to Chinese dietetics, Chicken Soup with carrots, celery, and onion is helpful to eat at the early stages of a wind-cold invasion.
The chicken and onion have a warming nature, which is balanced by the cool nature of celery. Combined they help break up stagnation in the lungs and chest, while the carrots are good for arresting a cough.
Chicken Soup ~ Basic Recipe
This recipe makes about 2 servings, and is super quick once you have bone broth on hand.
- 4 cups previously prepared bone broth, or store bought low-sodium Chicken or Vegetable broth or bone broth
- 1/2+ onion, chopped (or use 1-2 leeks, sliced in half length-wise, then on an angle)
- 2 carrots, chopped
- 2 celery, sliced
- 1+ clove garlic, minced or pressed, optional
- 1-2 skinless, boneless chicken breasts (about 300g), or equivalent of chicken thigh meat, drumsticks, or even turkey breast ~ cut into chunks
- 2 tsp. turmeric
- 1 tsp. each dried thyme or oregano
- Sea salt & cracked pepper
- Place broth in a pot, turn to medium-high heat, and bring to a boil.
- Add the vegetables, and chicken.
- Generously season with salt and pepper. Add remaining herbs & seasonings.
- Turn to medium-low, cover, and let simmer until the vegetables are soft, and the chicken or turkey meat is thoroughly cooked and tender.
- Serve, garnished if desired with chopped parsley (rich in beta carotene and chlorophyl) or sliced scallions.
Chicken Soup Variations
- Add other vegetables or mushrooms, such as chopped turnip, burdock root, or shiitake mushrooms ~ especially choosing locally grown when available. Use less or no vegetables if eating a plant-free diet to determine your tolerance for various plant foods. Or, top with naturally fermented cabbage.
- For added minerals, add a little piece of crumbled alaria, or wakame seaweed to the broth while bringing it to a boil. (You may have added some while preparing the bone broth. If not, add a little when bringing the broth to a boil.
- I really love adding separately sautéed onions to the soup. Sauté an entire sliced onion, (sweet onion is best) in 1 tbsp. butter, ghee, olive oil, or other fat, then stir into the soup just before serving.
- The chicken can be roasted or grilled separately, then cut up and added to the broth. In this case, you will just be bringing the broth to a boil, adding any vegetables and spices, then cooking for about 10 minutes on medium-low, until the vegetables are the desired tenderness.
Want to boost your protein + the nutritional benefits of collagen which supports healthy hair, skin, and nail growth, but don't have the time, nor inclination to prepare bone broth?
We often add 1 tablespoon of Great Lakes Hydrolysate Collagen, 1 - 2 times per day into beverages to boost the glycine content of our meals. It dissolves nearly instantly. Or look for bulk gelatin at your local super market.
And look for fruity gelatin based deserts here or on the blog, coming this summer, 2019. Be sure to bookmark and check back, or subscribe!
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