Chicken Soup To Ward Off A Cold

It is cold and flu season again. I find it is nice to have a few nutritional tricks up your sleeve to boost immunity. This soup is best utilized when someone in your family first starts showing signs of a cold or flu. You can also make it preventatively, if you find yourself surrounded by sick coworkers. This soup utilize the natural anti-viral and anti-bacterial properties of garlic and oregano– it is also delicious.
  • 6-8 cloves of garlic, minced
  • 2 bay leaves
  • 1 whole box of fresh oregano or a large fistful from  your garden
  • 1 jar of tomatoes or tomato sauce
  • 6 cups chicken stock
  • chicken (whole chicken or breast, see instructions)
  • 1 onion, chopped
  • 2 carrots
  • 3-4 ribs of celery
  • optional kale or swiss chard
  • salt and pepper to taste

The rustic way of preparation:

Roughly chop the onions, and mince the garlic.
In a large soup pot, add a whole chicken, chopped onions, garlic, and bay leaves.  Fill the pot with enough water to cover the chicken. Bring to a boil.Reduce heat and simmer for about 90 minutes.Occasionally skim the frothy stuff off of the top of the pot. While the chicken is simmering, chop the remainder of your vegetables and oregano. Set aside for later.
After 90 minutes, use BBQ tongs or two large spoons to move the chicken carcass onto a baking dish or carving tray. Let it cool enough to work with. Meanwhile, skim off any gross froth or skin pieces from the top of the liquid in the soup pot.
Once the meat has cooled a bit, pull off the meat and toss most of it or all of it back into the soup. The meat should fall of the bone super easily at this point.
Add the tomato, carrots, and other veggies to the soup, plus the oregano. Simmer for another 20-30 minutes until the carrots are of desired softness. Salt and pepper to taste.

Non-rustic way: 

Use pre-made chicken stock about 6 cups. Use a chicken breast or other meat. Brown the onion, then brown the chicken breast. Add the stock and all the other veggies, plus the oregano and garlic. Optional bay leaf. Simmer for 30-40 minutes to get all the flavors melding together and make sure the chicken is fully cooked through. Salt and pepper to taste.
Optional for both: add a few red chili pepper flakes if you are craving some heat.

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