If, like me, you’ve been getting over that three-week flu with the cough that hangs on for a month, you’ll appreciate this recipe for a soup that will nourish your body and keep you going.
I love making homemade soups. From chicken noodle with garlic, ginger and dill to split pea or spicy lentil soups, they’re great on a winter day. This recipe for vegetable soup is particularly nutritious because I use hearty chicken stock as a base. I call it Cure A Cold Soup because every ingredient boosts the immune system and eases cold symptoms.
The first ingredient is homemade chicken stock I make from the carcass and bones of poultry simmered with 8 cups of water over low heat for hours. The minerals, gelatin, and amino acids that leach from the bones as they simmer can be easily absorbed by the body.
Round up a pot or dutch oven capable of holding a lot of soup. It’s easiest to chop the aromatic vegetables beforehand.
Cure A Cold Soup
8 cups of basic chicken stock (Can be homemade or purchased)
2 cups beef stock or broth
1/2 a yellow onion, or whole onion if small (chopped)
3 cloves garlic (minced)
2 ribs of celery (chopped)
2 carrots (chopped)
Several porcini mushrooms (sliced)
1/2 cup shredded cabbage
Handful of chopped red or green bell pepper (Can be frozen)
One 14 ounce can diced tomatoes
2 cups of beef stock
1 to 2 cups of leftover chicken
3 leaves of dried sage
Leaves and stems of fresh or dried parsley
3 stems of fresh oregano or dried
2 pinches of cayenne
Any leftover veggies you want to add (Optional)
2 handfuls of noodles
Salt to taste
Chop the onion, cabbage, celery, and carrots , mince garlic, and slice mushrooms and leftover chicken. Measure out diced tomatoes and beef broth and keep handy. Lay out herbs and spices.
Begin adding vegetables to the chicken stock warming on the stove top… starting with the garlic, onions, cabbage and carrots.
Continue adding the celery, sliced mushrooms, and red peppers (in my case they were frozen).
Garlic has Allicin and other compounds that boost immunity and combat colds and flu. Onions contain Vitamin C and phytochemicals that also boost immunity. Bell peppers are high in Vitamins C and A as well as niacin and potassium. Cabbage and celery are loaded with Vitamins C and K and mushrooms are high in B vitamins, folate and selenium. 
Add the beef broth next which adds depth to the flavor.
Follow by adding the diced tomatoes.
Then come the seasonings. If using dried herbs crumble them into the soup. Add a pinch or two of cayenne, a potent germ killer, and salt to taste.
Lastly, add the sliced chicken and give the soup a good stirring from the bottom up.
At this point, if you have any leftover vegetables (like peas, green beans or corn), feel free to add them. For a final touch, I like to toss in a few handfuls of noodles… or you can substitute pasta of any shape or some rice. Allow the soup to simmer for an hour…or two. It’s even better warmed over.
Even if you’re not feeling up to par, you can round up some bread and butter and a simple salad for a truly nourishing meal that will warm you through and through. Enjoy!
