Immune Boosting Soup

Did you get that nasty head cold/flu going around? Several members of my family have it. Remember to wash your hands and slap infected family members if they don’t cover their sneezes and coughs. A gentle slap, after all they’re sick. Here’s a great soup for winter bugs or just a nice, mild detox after all that holiday excess.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

5-8 cups chicken or vegetable broth I use Better than Bouillon chicken concentrate if there is no homemade on hand.
-2 tablespoons olive oil
1 onion diced into small pieces
1 bulb garlic at least 10 cloves, minced
2 cups organic chicken – precooked or fresh boned and cut into small pieces (optional for vegetarians)
1 1 ?2 inch piece of fresh ginger root grated
½ - 1 cup fresh sliced shiitake mushrooms, you can also use dried.
2 tablespoons dried seaweed slightly crumbled arame has a mild taste
Seasonings can include turmeric cayenne, thyme, rosemary, and sage. About a ½ tsp. per herb of whatever combination you prefer.
Fresh or frozen vegetables of choice cut into bite-size pieces. Options include yams sweet potatoes, zucchini, winter squash, celery, peppers, broccoli, green beans, corn, edamame, lima beans, golden beets, kale, mustard greens or spinach. Basically anything you like, preferably organic.
To make a heartier soup you can add beans. Rice noodles added when the veggies are almost done is also an option.

Instructions

Heat olive oil in a large pot. Sauté garlic, seasonings, onions, raw chicken if using, peppers and ginger until soft and aromatic. Add broth, rest of ingredients and enough water to cover all the vegetables. Simmer covered until veggies are soft and all ingredients are cooked through. If you are using cooked as opposed to fresh chicken add at this point.
Add salt and pepper to taste. I like to top my soup with a bit of grated parmesan, (skip if you are congested) and some fresh basil or parsley if I have it handy. Great to freeze and keep on hand for those cold season maladies.