·
6 cups organic chicken broth
·
2 cups water
·
1 organic chicken breast
·
2 – 3 organic chicken thighs
·
1 large onion chopped
·
5 cloves of garlic chopped fine and left to sit for 10
minutes
·
1 inch of minced ginger
·
1 tsp turmeric powder
·
½ tsp black pepper
·
1/4 cup lemon juice
·
2 heads of baby bok choy chopped
·
or a small napa cabbage chopped
·
4 cups of organic baby spinach or chopped bunch of kale
·
2 teaspoons coconut oil or 1 tablespoon olive oil
·
¼ cup of chopped flat leaf parsley
·
Salt to taste
Finely chop the
garlic and let it sit for 10 min.
After 10 min
heat 2 teaspoons of coconut oil or a tablespoon of olive oil in a stock pot and
let it get hot (not smoking). Add turmeric powder and black pepper. Let
it sizzle for 10 – 20 sec and then add onions, garlic and ginger. Add a
splash of chicken broth and sweat the onions till they are softened. Then
add the remainder of the chicken broth and the chicken pieces. Add salt
to taste. Let the soup simmer on medium low heat till the chicken is
tender (about 30 min). Put the chicken on a cutting board and shred it
chicken with two forks, pulling apart the fibers into bite size pieces.
Put the chicken back in the pot and then add the bok choy or napa
cabbage. Once it is tender, add the lemon juice, ¼ teaspoon of cayenne
pepper and simmer till flavors are incorporated. Add prewashed organic
baby spinach or and turn the heat off. Cover the pot to keep the soup
hot. Add parsley before serving. Serve with organic toasted bread with
olive oil.
I have added cubed potatoes and carrot to this soup as well. If you choose to do this, add them after the broth is added so they can soften by the time the soup is ready.
I have added cubed potatoes and carrot to this soup as well. If you choose to do this, add them after the broth is added so they can soften by the time the soup is ready.
For a
VEGETARIAN VERSION, use vegetable broth and add cubed and broiled tofu instead of
chicken.
Serves 8
fun MEDICINE facts:
- Garlic needs to sit for ten minutes after being crushed or chopped for the enzyme alliinase to be activated and stimulate its anti-cancer and bactericidal properties. If garlic is not allowed to sit for 10 minutes and is fried soon after it is chopped, its health benefits are lost.
- The
anti-inflammatory properties of ginger are well known. It relaxes
the walls of the intestines relieving intestinal spasms, has anti-colon
and ovarian cancer properties and boosts the immune system.
- Frying black
pepper with turmeric with black pepper in oil increases its absorption by 2000
fold. Turmeric has powerful anti-cancer
and anti-inflammatory properties and also regulates blood sugar levels..
- Bok choy
as a super food is high in fiber, Vitamin C and folic acid.
- Parsley is
high in Vitamins K, C, A and contains a small percentage of iron and
folate. It also cleanses the liver.
- Kale is one of the most nutrient dense greens available. Some are worried about the high concentration of oxalic acid (forms kidney stones) in kale. When heated or cooked, the oxalic acid concentration diminishes decreasing its likelihood for kidney stone formation.
I made up this
recipe for chicken soup when I came down with a bad sinus infection this year.
I did not want to take antibiotics so I proceeded to my chemistry lab (my
kitchen) to concoct a soup that would give my immune system a boost and clear
my sinuses. After three bowls of this and a good night’s sleep, I awoke
with a significant reduction in my symptoms and a return of my vitality and
resilience.
So far, many of
my patients used this recipe when they had colds and it miraculously healed
them!
Enjoy this soup
when you are sick or just to comfort you after a hard day’s work. It will
nourish your body and soul.
Food is Medicine!