Cold and Flu Busting Chicken and Vegetable Soup

Cold and Flu Busting Chicken and Vegetable Soup

We recently received an email from one of our awesome community group members, Stacey (you might remember Stacey from her apple and carrot muffin recipe ) asking if we’d be interested in her special cold and flu busting chicken and vegetable soup. Ummm, yes please! Take it away Stacey….

This soup is full of Antioxidents and immune supporting ingredients including:

Garlic – very rich in Vitamins from the B family, Vitamin C, Manganese, Calcium and Copper. Garlic can fight the common cold and flu symptoms as well as reducing blood pressure.

Ginger – very rich in Potassium, Magnesium, Phosphorous, Calcium and Folate. Ginger can treat forms of Nausea, muscle pain and soreness, lower blood sugars, help with indigestion and is a powerful Anti-inflammatory.

Tumeric – is a very powerful anti-inflammatory.

Sesame Seeds – very rich in Fibre, Omega 3, Manganese, Magnesium, Phosphorous and Calcium. This little nutty tasting morsels are anti-inflammatory, boost respiratory health, boost oral health, improve circulation and dextoify the body.

Apple Cider Vinegar – inhabits bacteria growth, lowers blood sugar levels and helps fight diabetes, aids with weightloss, lower cholesterol, reduces risk of heart disease.

Lemon – very rich in Vitamins A, B6, C and E; Folate, Niacin, Copper, Calcium, Iron, Magnesium, Potassium and Zinc. Health benefits of Lemon include treatment of throat infections, indigestion, fever, dental problems, high blood pressure, hair and skin care.

Now after reading that, why wouldn’t you want to eat this delicious soup!

Cold and Flu Busting Chicken and Vegetable Soup

Ingredients
1 small whole organic chicken
12 cups of water
2 tablespoons Apple Cider Vinegar
2 tabkespoons sesame seeds
3 ribs of celery (diced)
4 medium carrots (diced)
1/4 leek (quartered and thinly sliced)
2 cloves Garlic (crushed)
1 1/2 tablespoon mixed herbs
2 tablespoons tumeric powder
1/2 lemon rind (grated)
2cm knob Ginger (grated)
1 Jalapeño (finely diced) optional
Pink Himalayan Salt and cracked pepper to taste

Method
In a large pot place all ingredients in and bring to the boil. Reduce to simmer for 30-40 mins checking to ensure the chicken is cooked. Once cooked, pull the whole chicken out and shred the meat up. Put in as little or as much chicken as you would like. Freeze the carcass and any left over chicken to make stock at another time or use the left over chicken in another recipe.
Ladle into a large bowl or mug and enjoy.

I recommend eating wearing trackies, slippers and a warm jumper and blanket with your feet up and watching your favourite movie or Netflix while listening to the pitter patter of rain on the roof top and window sill. Perfection.

Cold and Flu Busting Chicken and Vegetable Soup


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