This is a family favorite in my house. We make this yummy soup at the first sign of a sneeze or cough and it always hits the spot.
* Use organic ingredients whenever possible*
2 chicken breasts with bone-in
32oz chicken bone broth
4 cups of water
1.5 cups of brown rice cooked
8 large carrots chopped
3-4 leeks chopped
3 large garlic cloves minced
2-3 chunks of fresh ginger peeled and minced
sea salt and fresh ground pepper to taste
chopped fresh scallions
Bake chicken at 375 for 45 minutes, salt and pepper if desired. Cook the brown rice on the stovetop while the chicken is baking. Chop carrots and leeks, mince garlic and ginger and add to a large soup pot along with the chicken bone broth and water. Bring the vegetables to a boil for about 5 minutes; reduce to a simmer on low. When the chicken is done, remove the skin, de-bone, and shred, add to the pot along with the brown rice. Continue to simmer on low until carrots are tender. Add fresh scallions just before eating.
If you are sick with a cold, put on a pair of wool socks, and a hat and wrap yourself with one or two thick blankets while eating your soup. Drink the soup as warm as you possibly can without burning your mouth (test the temperature first!). This will bring on a slight sweat, which will help to release the cold from the body, ease your symptoms and reduce the duration of your cold.
Cheers to your health!
Meghan E. Loginov