- Healthy fat: olive oil, coconut oil, or ghee -- 2 tablespoons
- Onion family members: garlic, leeks, onions, shallots -- 2 cups worth
- Carrot family members: celery, fennel, parsnips, carrots, parsley, cilantro, etc. -- 2 cups worth
- Mushrooms: shiitake, oyster mushrooms, maitake, etc. -- 2 cups worth
- Sea vegetables: Dulse, kelp, arame, wakame, nori -- ½ cup worth (dried)
- Immune tonifying herbs: astragalus, eluethero, nettle leaf, and burdock root -- 1 tablespoon each (confined in a muslin sack or cheesecloth tied up with string). Note: Leave the astragalus and eleuthero out when fever and and other signs of active infection are present. They are better suited for convalescence and prevention.
- Herbs and Spices: thyme, rosemary, oregano, ginger, chili, etc. -- several sprigs/ slices of each.
- Organic free-range chicken -- whole bird, around 6-8 lbs.
- Greens: spinach, cabbage, kale, collards, etc. -- 2 cups.
- Miso paste -- ½ cup.
- Heat the olive oil, coconut oil, or ghee in a big stock pot.
- Add the onions and saute for a few minutes, until they are beginning to color. Add the carrots and mushrooms and continue to cook for about 10 minutes.
- Add the sea vegetables, herbs, and spices and then place the chicken in the pan with enough water to cover well (about 3 quarts). Let the pot simmer away. Typically the soup will take about an hour to an hour and a half, depending on the size of your chicken. About ten minutes prior to to the end of your cooking time, add the greens.
- Once the chicken is cooked, remove it from the pan and let cool. Use a fork to shred the meat off of the bone and add it back to the soup. Remove the sachet of immune herbs and discard.
- Add the miso and stir to dissolve. Check for seasoning, adding salt and pepper to taste.
- When ready to serve, ladle a good selection of veggies and chicken into a large bowl (or mug with a handle for best slurping capabilities), and a good serving of broth. Enjoy, and feel better soon!
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Danielle Charles Davies has a BSc in Herbal Science from Bastyr University and in addition completed two years of clinical training at the Vermont Center for Integrative Herbalism. She has written for the the American Herbalists Guild and has also served as a food columnist. Her musings, and recipes, can be found at her blog, Teacup Chronicles. For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.