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Fight the flu - with soup!
It's taken from the Cancer-Fighting Kitchen cookbook, and I am able to order a copy for you, if you're interested (contact me here).
Step One: Prepare the base broth (It's aptly called Chicken Magic Mineral Broth)
- 6 unpeeled carrots, cut into thirds
- 2 yellow onions, cut into chunks
- 2 leeks, white and green parts, cut into thirds
- 1 bunch celery, cut into thirds
- 4 unpeeled red potatoes, quartered
- 2 unpeeled sweet potatoes, quartered
- 1 unpeeld yam, quartered
- 8 cloves of garlic, halved
- 1 bunch of parsley
- 1 6-inch strip of kombu
- 12 black peppercorns
- 4 whole all spice or juniper berries
- 2 bay leaves
- 1tbs vinegar or freshly squeezed lemon juice
- 1 organic chicken carcass, or 2 pounds of chicken bones
- 8 quarts cold water
- 1 tsp sea salt
Combine all ingredients in a large pot, cover, and bring to a boil. Remove lid, decrease heat to low/simmer, and skim off the scum that has risen to the surface. Simmer uncovered for at least 4 hours, the longer the better. Water may need to be added throughout the process to ensure that all the ingredients remain covered.
Strain the broth through a sieve or using cheese cloth. Let it cool to room temperature, then refrigerate over night. The next day you can easily take off the fat layer that has solidified at the surface then portion into airtight containers to be used as needed. The Chicken Magic Mineral Broth will last 3-4 days in the fridge or 3 months in the freezer.
Step Two: Common Cold / Flu Soup (recipe not from above cookbook)
- 6-8 cups Chicken Magic Mineral Broth
- 1 chicken breast, cut into small pieces
- 1/2 cup white rice
- green onion, sliced
- 1/2 yellow onion, diced
- 5 cloves of garlic (or more if you love garlic), diced
- 1 inch ginger, peeled and diced
- sea salt to taste
If you have more chills than fever, I recommend adding 1 jalapeno pepper, diced.
In a pot, add diced chicken and some butter (or oil of your choice) and heat on medium to get the chicken slightly cooked. Add broth and everything except the green onion to the pot and bring to a boil. Reduce heat and simmer until rice and chicken are cooked, approximately 30-60min. Add green onion raw as a garnish when the soup is finished.
Both TCM Herbal Therapy and the right diet can be very effective in fighting the common cold and flu, and getting you back on track. For the months of September and October, I am offering a special $10 herbal consult fee for treating the common cold/flu (plus the cost of herbs). I hope you take advantage of it!