Articles Written Jennifer Adams ~ Western Clinical Herbalist

Immune Support Soup

Soups are a great way to nourish and support our bodies as the seasons turn. The changing weather challenges our bodies and we can become more prone to illness. Soups help keep us warm as the Autumn chill begins, and they can nourish us with herbs, seaweed and mushrooms for wellness & vitality.

Bone marrow is a critical ingredient in my home made stock. My Slovenian grandmother Antonjia used to suck the marrow out of the bones after our roast chicken meals. She was a bastion of health & wellness her whole life. So, rather than having a clarified stock, I have my butcher specifically cut the chicken bones up so that the marrow extracts more easily into the soup. This leaves a cloudy stock, but I believe it has more nutrients than a clarified stock. You can always start from Organic Stock and go straight to the Soup Recipe.

Stock Recipe:

2-3 pounds of organic chicken parts/chicken from your butcher.

(If you are using whole chicken, remove the chicken meat just after stock is brought to a boil and reserve.)

10-12 Cups Fresh Water

3 Carrots – cut into thirds

2 Parsnips - quartered

2 Celery Stalks cut into thirds

2 Onions - quartered

1 Leek (Optional) – cut into thirds

Astralagus Root – one ounce

Kombu Seaweed – about 4 inches - leave as a large piece

3 Bay Leaves

1-2 Teaspoons of Salt

Bring to a boil. Clear scum off top of stock then simmer for at least 2.5 hours – 3 hours, covered. Strain out stock and discard veggies & carcass. Transfer the Astralagus tongues and Kombu to stock.

Soup Recipe:

Mix Home Made Chicken Broth an equal part Organic Chicken Broth

(Using both together I can ration my precious Home Made Stock…)

Add:

Reserved Chicken

Reserved Astralagus

Kombu from the stock cut into small pieces

2 oz dried Shitake Mushrooms or, use half of that fresh if available

One or two Burdock Roots – slice into bite size rounds

Ginger Root – two inches grated or to taste

Garlic – six-eight cloves

Simmer for 15 minutes to ½ hour. At this point, I would freeze some of the stock so I would have it ready to go when I am feeling like I need a boost.

I tend to eat from the same soup for a few days. I add veggies & herbs for each bowl I make.

Some immune herbs to add to soup:

Fresh or dried Sage

Fresh or dried Thyme

Fresh or dried Parsley

Add these herbs generously for their anti-oxidant & anti-bacterial properties.

Some Veggies to add to soup:

Add what ever veggies you want as you eat the soup - Carrots, Corn, Broccoli, Tomatoes or Cabbage.

In Health,

Jennifer