Cold Comfort Chicken Soup

During the winter months this mother approved chicken soup can be your first line of defense against nasty cold and flu bugs!

Ingredients

1 small head celery root chopped (also called celeriac)
1 cup (250 mL) sweet potato chopped
2 cups (500 mL) russet potato chopped
2 cups (500 mL) beet chopped
2 cups (500 mL)carrot chopped
1 medium red onion chopped
2 cups (500 mL) green bean chopped
2 cups (500 mL) of cabbage shredded
1 small zucchini chopped
2 cups (500 mL) chopped celery
2 cups (500 mL ) chopped mushroom (Shiitake, Maitake and Reishi are best)
10 (or more) cloves of garlic chopped
4 Tbsp (60 mL) of shredded ginger
16 cups (4 L) of chicken broth
4 to 6 chicken breasts cubed
2 tsp (10 mL) Celtic sea salt
1 tsp (15 mL) cayenne pepper
2 Tbsp (30 mL) lemon juice
Garnish w/ watercress

Note: Whenever possible choose organic, local ingredients.
Vegetables were chosen for their alkalizing properties.
Prepare a batch ahead of time and freeze in individual servings so when a cold does hit, you will be ready.

Directions

1. Place sweet and russet potato, celery root, ginger and beets in a very large pot with enough chicken broth to cover vegetables.  Set aside remaining broth. 

2. Bring to a boil then simmer until vegetables are tender, about 20 minutes.

3. Using a blender puree the soup in batches.

4. Place pureed soup back in pot and add zucchini, cabbage, red onion, green bean, celery, mushrooms, garlic, carrots and chicken breast.  Also add remaining broth.

5. Simmer until vegetables are tender and chicken is cooked. Approximately 15 minutes.

6. Add salt, lemon juice and cayenne pepper.

7. Garnish with a handful of watercress.

Serves: 12

Nutritional Information Per Serving