Immune Boosting Soup

My go-to recipe for vulnerable times. A great soup for winter bugs or just a nice, mild detox after all that holiday excess.

Author Susan Evans, Certified Clinical Herbalist

5-8 cups chicken or vegetable broth I use Better than Bouillon organic concentrate if there is no homemade on hand.
1-2 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)
Thumb-sized piece of fresh ginger root finely grated
½ -1 cup fresh sliced Shitake mushrooms, you can also use dried.
1 tablespoon 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 (preferable), or frozen vegetables of choice cut into bite-size pieces. Options include sweet potatoes, zucchini, winter squash, celery, peppers, broccoli, cauliflower, green beans, corn, edamame, lima beans, golden beets, kale, mustard greens, and 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 are also an option.

Heat olive oil in a large pot. Saute onions, garlic, raw chicken if using, seasonings, peppers, and ginger over medium heat until soft and aromatic. Add broth, and rest of the ingredients with enough additional broth or 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.