It’s Sicky Season, and over the course of the past two weeks my entire family was sick with the flu, including myself! My husband first got sick, then my daughter, and right when they started feeling better and I thought I managed to escape it, I got ill. I don’t like being sick, and I especially don’t like being sick while taking care of a toddler!
Lucky for me (and my family), I do have a bunch of natural remedies to help us get through the flu. There’s so many things you can do to relieve the symptoms and even help to speed up recovery. Over the next week I will share more recipes and remedies of the things that I do, that help!
Today I want to share my ultimate best healing chicken soup recipe. This by far is the most soothing, comforting, and nourishing soup. Every time I make it, I immediately feel better, and if I eat it regularly, I notice that it not only makes me physically feel strong and nourished, but my skin and hair get super soft and glowing. I also find this soup relaxes me and evens out my mood.
This chicken soup is also my daughter’s absolute favourite meal (minus the chilli peppers of course!). When I make this soup, she goes crazy for it, impatiently demanding bowl after bowl (words can’t describe my sheer delight and satisfaction of seeing her devour this healthy soup, she eats it like it’s chocolate cake, and sometimes I wonder if perhaps we are eating the same thing!). So this soup is AMAZING, it’s got Luna Ray’s kisses of approval 🙂
Natasha’s Healing Chicken Soup Recipe
1 Organic, Free-Range / Pasture Raised Chicken
3 quarts / litres Water
2 medium Carrots (sliced or diced)
2 Potatoes (peeled & diced)
1 Zucchini (diced)
2 stalks of Celery (diced)
1 Onion (diced)
4 Shallots (sliced)
4 cloves of Garlic (minced)
2 inches / 5cm Ginger Root (sliced in large chunks so you can easily remove it when soup is finished cooking)
2 stalks of Lemongrass (bruised and tied in a knot)
2 Bay Leaves
2 Bird’s Eye Chilli Peppers (thinly sliced) – Optional
3 tbsp fresh Coriander / Cilantro (chopped)
1/2 tsp White Peppercorns (crushed)
2 tsp Sea Salt
1- Put chicken in a stock pot and cover it with 3 quarts/litres of cold water.
2- Put stove on high and bring to a boil.
3- As the water is heating up, prepare, chop, and dice all the remaining ingredients, and put in the stock pot with water and chicken.
4- When the water comes to a boil, reduce the heat to a simmer, and place a lid on top of the pot leaving it slightly ajar.
5- Allow to simmer for at least 1.5 hours or longer (the longer the soup cooks the richer the flavour. I like to cook this soup for 3-4 hours if I have the time!).
6- When the soup is cooked, turn off the heat and take the whole chicken out of the stock pot and set the chicken aside to cool down.
7- Remove and discard the bay leaves, lemongrass, and ginger root from the soup.
8- Once the chicken is cooled down and not hot to touch, separate the chicken meat from the skin and bones, and add all the meat pieces back into the soup. You can discard the skin and bones (or keep the bones to use for another chicken stock).
9- Serve and enjoy.
Want to do a Juice Fast? Join the next 10 Day Juice Fasting Program starting Tuesday, February 3, 2015!!! The program includes menu planners to transition on and off the fast, fasting outline, daily videos specifically made to guide you through the fast (20-40 minutes long each) and an online forum to connect with everyone from around the world doing the juice fast with you! Natasha is on the private Juice Fasting Forum daily answering questions and offering additional support! CLICK HERE to sign-up!