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Delicious And Immune-Boosting Chicken Soup Recipe: It Fights Nasty Colds and Flu

Healthy Recipes February 13, 2016
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It’s a fact that one of the best folk remedies for fighting those nasty colds and flu is a bowl of tasty chicken soup. Scientists even put it up for a test to see if this remedy really works.

One study published in 2000 has shown that the chicken soup’s ingredients contain powerful anti-inflammatory properties and that’s why it can ease the cold and flu symptoms.

A bowl of soup will keep your body hydrated during cold and will help you clear your mucus. If you’re feeling like you’re catching a cold or you’re already lying in bed with a flu, try our incredibly delicious and immune boosting chicken soup recipe. We guarantee it will cure you even from the worst cold!

Delicious-And-Immune-Boosting-Chicken-Soup-Recipe-1

Here’s what you need to prepare the immune-boosting soup:

 For the Stock:

  • 1 whole, small chicken
  • 2 large, finely chopped onions
  • ½ tbsp. finely chopped sage
  • 1 tsp. finely chopped thyme
  • ½ tbsp. apple cider vinegar
  • 1 large carrot
  • 1 large stick of celery

For the Soup:

  • 2 liters of chicken stock
  • 2 cups shredded chicken meat (extracted from stock making recipe)
  • 1 ½ cups finely chopped celery
  • 1 ½ cups finely chopped carrots
  • 2 – 5 minced garlic cloves
  • 1 tbsp. finely grated ginger
  • 1 tsp. finely grated turmeric
  • 1 cup finely chopped parsley
  • ½ cup finely chopped fresh coriander
  • 1 can green, drained and rinsed lentils
  • generous seasoning of sea salt
Preparation:

The Stock

Put the chicken in a large stock pot with the vegetables, herbs, onions and vinegar. Pour and cover with cold water. Cook around 90 minutes. The chicken is ready when the meat starts to separate from the bones.
Remove the celery and carrots from the pot. Drain the liquid from the pot. Separate the meat from the bones and put aside 2 cups of chicken for the soup.

The Soup

Put a cooking pot on a medium heat and add the chopped celery, carrot and some olive oil. Simmer for 3-5 minutes. Add the stock and the chicken meat. Cook for 5-10 minutes. Add the spices and garlic and simmer for 1 minute. Season with salt and remove the pot from the heat. Add some coriander and parsley and serve! Enjoy!