- 8 cups or stock Water
- 1 Rotisserie chickenor 3 large chicken breasts
- 1 tsp Fresh Ginger Root
- 1/2 pound, sliced Mushrooms
- 1 Medium bok choysliced
- 1 tbsp Virgin Olive oil
- 1 tbsp Soya sauce
- 2 Onions
- 6 cloves Garlic
- 3 large carrots, diced Carrots
- 1/4 tsp Cayenne pepper powder
- 1/4 tsp Curry powder
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Paparika
- 1/4 tsp Chili Powder
- 1/4 tsp Turmeric powder
- Salt to taste
Whenever I or someone I love gets sick, first thing I do is make a large batch of homemade chicken soup. Sometimes I will just use Chicken Breasts and other times I will pick up a plain Rotisserie chicken to make a soup. There are a few versions of flu fighting soup out there, this one is a little spicy. As you may know many spices are said to be nature’s pharmacy. And so this soup has everything you need in it to ward off any type of cold or flu, or if you caught one it will help to fight it while your body rests and works to get better. Packed with garlic, ginger, curry, turmeric, cinnamon, chili powder, paprika you are sure to feel the benefits soon after sipping this warm soup. Serve alongside with a lemon wedges if desired for an extra punch of vitamin C, I hope you get well soon.
This is real soup, not that over processed stuff that comes from a can.
To make the Bok Choy Chicken Garlic (Flu-Fighter) soup
- Start by slicing your mushrooms and chopping the baby bok choy and carrots into bite size pieces.
- Next chop 1 onion and 3 pieces of crushed your garlic.
- Next remove all the meat from your Rotisserie chicken and then place the chicken carcass into a large stock pot and add 8 cups of water along with your onion and garlic.
- Simmer on low heat for 45 minutes turning a few times to allow the stock to develop.
- Once the stock has developed, discard the carcass and place the stock aside in a large bowl.
- In the same -pot heat the olive oil and sauteed your other onion, other garlic and ginger for 2 minutes till fragrant.
- Now add in all your vegetables.
- Then all the spices, soya sauce and simmer on medium – low for 20 minutes.
- Season with salt and enjoy warm, allowing your body to heal itself.
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