When growing up and visiting my "Amatxi" (Grandmother in Basque) in the French side of the Basque homeland in the Pyrenees, I often enjoyed her meat/veggie infused broth. This included vegetables from her garden or the local farmer's market of onion, garlic, carrots, potatoes, and leeks.
Although this recipe is not my Amatxi's, it reminds me of hers and provides me comfort. Not surprisingly, there's been research to show that chicken soup does indeed have medicinal effects in fighting colds or the flu*.
Thins Mucus and Clears the Airways
Relieves Sore Throat Pain
Reduces Inflammation
Packed with Other Essential Nutrients that Help Speed Recovery!
For all the vegetarians and vegans out there, you can also benefit from a hot clear soup made from vegetable stock! Vegetables like onions, garlic, carrots, parsnip, and celery all help reduce symtoms.
This recipe is an example of what you can enjoy on my
21-Day Body Boost™ program.
Ingredients
1 broiler/fryer organic chicken (2 to 3 pounds)
8 cups filtered water
2 medium leeks sliced
2 medium carrots sliced
1 large turnip peeled and cubed
1 large onion chopped
1 large potato peeled and cubed
1 garlic clove minced
1-1⁄2 teaspoons salt
1⁄2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
1 cup shredded cabbage
Optional (Omit if sensitive to nightshades)
12 ounces smoked Polish sausage sliced
1 15 oz can tomato sauce
2 cups navy beans rinsed and drained
Instructions
In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle.
Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the cabbage and sausage & beans, if using. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through. Yield: 12 servings (3 quarts).
In the photo, I did not use the optional items of Polish sausage, tomato sauce, and navy beans which makes a more hearty soup. Both versions delicious!
Bon Appétit! Or as we would say in Basque On Egin!
Recipe from Tasteofhome.com
