How to Stay Healthy During Cold and Flu Season

 

chickensoupA steaming bowl of chicken soup is so comforting on a cold day,especially if you aren’t feeling well. Not only is it nutritious, it’s also delicious!  If you are sick, the hot soup will help soothe a sore throat and also ease cold and flu symptoms as congestion and coughs. I make this soup in bulk and freeze it so I have it  on hand as an immune booster or a quick meal.

Comforting Chicken and Kale Soup

Ingredients

  • Organic Chicken
  • Carrots, chopped
  • Celery Stalks
  • Turnips
  • Parsley
  • Onions
  • Kale, flat leaf, chopped
  • Sea Salt
  • Black Peppercorns
  • Water or Chicken Stock

Directions

Step 1
Place the chicken in a large pot. Cut 3 of the carrots, 2 of the celery stalks and one onion into small pieces. Add the cut vegetables to the pot. Add salt, peppercorns, ¼ of the parley and enough water or chicken stock to cover (about 8-10 cups). Bring to a boil. Reduce heat and simmer until the chicken is cooked through, about 40 minutes.
Step 2
Transfer the chicken to a bowl and let cool.
Step 3
Strain the broth, discarding the used vegetables. Return the broth to the pot. Add the remaining carrots, celery, onion, parsley and turnips to the broth. Simmer until tender, about 10 minutes. When the chicken is cool enough to touch, cut or shred the chicken and add it to the soup.
Step 4
Add the chopped kale, simmer for 5 minutes or until the kale is tender.
Step 5
Serve and enjoy.

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How To Make Your Own Bone Broth

Directions

Step 1
Save and freeze all the leftover bones from chicken. Add the frozen bones to water in your biggest pot and add sea salt, pepper, Kombu for extra minerals and 2 Tbs apple cider vinegar. Vinegar will help to extract the nutrients from the bones. Add diced carrots, celery, and parsley (you could also add any leftover veggie peels or other vegetable scraps that you would ordinarily throw away).
Step 2
Bring to a boil and then down to a simmer on low heat. Cover and let cook for at least 3-4 hours up to overnight. (boil for several hours or more to get the maximum nutrients from the bones & cartilage.) When done, uncover and let cool. Once cool strain into mason jars or other glass containers. Leave about one inch of room from the top. I leave 1 jar in the refrigerator to use during the following week and freeze the rest.

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