If you love soup, and want to boost your immune system, this magical Astragalus-Ginger Chicken Soup is flat-out awesome.

If you feel even the hint of a cold coming on, fire up a big pot of this and enjoy it all day. It’s a great meal all by itself, and is easier than heavy meals on your digestive system (important all the time, but especially when you’re body is under attack).

If you're sick right now, you might find this one helps you recover noticeably faster. The best part? Depending on your cutting skills, you can make it in about 15 minutes.

Now, I only use organic ingredients, and I suggest you do the same. If that’s not possible, do your best, and you can also omit the chicken if you prefer a vegetarian version.

Ingredients

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  • 1 large pot (please no nonstick pots)
  • 2 split breast free-range chickens (this means bone in breast)
  • 6 shiitake mushrooms (you can substitute frozen or dried)
  • 6 slices of dried astragalus root
  • ½ onion (large)
  • 2 garlic cloves
  • 4 carrots
  • 4 celery stalks
  • ginger root (use about 3 inch slice)
  • kale (large bunch)
  • dash of dried oregano (add more if sick)
  • cup of fresh parsley
  • cup of fresh cilantro
  • sea salt
  • black pepper
  • cayenne pepper (add this to each individual bowl as you like)

Directions

Fill the pot up about one third of the way with filtered water and toss in some sea salt, ground black pepper, and a pinch of cayenne pepper. The sea salt and peppers can really be minimal while cooking. You can always add a bit more to each serving.

Let the water get hot, just below a boil.

Add the split breast (after pulling off the fat and skin — a little left is fine). Slice up the ginger root into smaller strips and toss in the water. I prefer to cook the soup on low, more slowly.

Cut up your carrots, celery, onions, garlic, and shiitake mushrooms, and add to the soup. Let this cook for about 30 minutes. Note: To boost flavor, you can actually toss these ingredients in the hot pot for one minute without water.

Add the stem of the kale. Just pull off the leaves from the center, and chop up the stems. Toss those in the soup. In 30 minutes or so, add the kale leaves.

You can let this cook very slowly at a low temperature for another 30 minutes to an hour, and you’ll have a delicious, nutrient-dense soup.

Cut up the parsley and cilantro, and put a little on the bottom of your bowl. Scoop out the soup and place it on top.

If you want to add some additional slices of ginger (not too much), and cayenne pepper, you’ll really open up your sinuses for a good, healthy blow. Enjoy!


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