Chicken soup is a wonderful meal when we are dealing with illness and have a weak digestion. Often in flu-season—when weather is cold, wet, and unpredictable—our body’s adrenal and immune system goes through seasonal adjustments, making us more susceptible to infections. This soup stimulates the liver and kidneys, while supporting digestion and good nutrition in your time of need. May this recipe deliver us from our ailments.
- 1.25 pounds organic free-range chicken thighs, cubed
- 32 ounces chicken broth
- 12-16 ounces water
- 1-2 tablespoon shredded ginger
- 2-3 mid-sized red potatoes, skinned and sliced thin
- 1 tablespoon of Herbes de Provence (or 1/2 tablespoon each of rosemary, thyme, oregano, marjoram, lavender as well as 1/4 teaspoon each of savory and sage)
- 1 pound Brussels sprouts, sliced thin
- 4 stalks celery, chopped
- 1/4 cup cilantro, chopped
Mix and heat chick broth and water in large sauce pan. Add potatoes, ginger, and all herbs except cilantro. Add cubed chicken pieces. Bring the soup to a boil (about 20-30 minutes). While cooking, keep the soup covered to preserve essential oils. Add Brussels sprouts and celery and boil for an additional 10 minutes. Add salt to taste. Serve garnished with fresh cilantro.