Changes- Immune-Boosting Chicken Soup

Immune-Boosting Herbal Chicken Soup

From the Menu Mailer, Volume 4 Week 30

Hands-on: 25 minutes
Hands-off: 6-12 hrs

Gelatin is very nourishing and restorative, so I have added extra to this recipe in case you can’t get chicken feet. Omit the herbs if you can’t get them.

4-6 cups chicken stock
2 Tbs cut and sifted burdock root
1 Tbs cut and sifted dandelion root
1 or more astragalus tongue root slices
1 or more cleaned and scrubbed chicken feet, optional
2 Tbs oil
1 portion prepared veggies (1 onion, 2 carrots and 2 stalks celery, diced and sautéed until tender)
2 potatoes or 1 sweet potato, diced
2 cups cooked, cubed chicken, optional
green lentils, optional (up to ½ cup)
rice, optional (up to ½ cup)
2-4 cloves garlic
1/4-inch ginger, shaved
1 cup frozen green beans, optional
dash chili powder or cayenne or 1 dried, red chili
dash oregano
Salt and pepper to taste
2 tsp gelatin, optional

Combine the stock with the burdock, dandelion, astragalus and chicken feet and simmer for 2 hours. Alternately, if you are making stock in the stock-pot or on the stove, you can put the chicken feet in when you start the stock and the herbs can be added the last 2 hours of cooking time. Strain and discard the herbs and feet and return the stock to the pot. Stir in the oil, veggies, chicken, lentils, garlic and ginger. Simmer until the veggies, lentils and rice are tender, 30-45 minutes, depending on which type of lentils and rice you choose to use. Add the green beans and spices and simmer until the green beans are tender.

If you are using the gelatin, sprinkle it over a small amount of cold water or stock and allow it to sit until hydrated, 1-2 minutes. Whisk it into the soup and bring the soup to a boil. Serve.