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Immune Boosting Chicken & Mushroom Soup

Packed with immune boosting ingredients to help fight off colds, flus & COVID-19!
Course Soup
Keyword Chicken, Immune Boosting, Mushroom
Prep Time 6 hours
Cook Time 20 minutes
Servings 4 people
Author Antonia Wrigley

Ingredients

  • 1 litre Chicken Bone Broth* or stock from organic or pastured chicken carcasses
  • 1 tbsp Olive Oil extra virgin & organic
  • 2 cloves Garlic cut finely or crush and leave to sit for 10 minutes
  • 2 handfuls Mushrooms any but Shitake best
  • 2 handfuls Chicken organic or pastured chicken e.g meat from the carcasses
  • 1 tsp Thyme fresh best
  • 2 tsp Ginger fresh & grated or substitute half this amount of dried
  • 1 tsp Chilli or to taste
  • Salt - to taste grey sea salt or pink himalayan
  • Pepper - to taste
  • 4 tbsp Yoghurt plain, live & organic e.g Yeo Valley Greek or make your own - see recipes page

Instructions

  • Prepare chicken bone broth* see recipes or: use 2-3 organic chicken carcasses, 2 carrots, 2 sticks of celery, 1 onion, 2 bay leaves and 1 tbs turmeric powder or ground root. Cover with water and bring to the boil for an hour. Remove carcasses to remove the chicken meat then add back and simmer for a further 5 hours or more with the addition of 2 tablespoons of apple cider vinegar. Strain.
  • Crush garlic and leave to sit for 10-20 minutes to develop the anti-viral benefits
  • Heat olive oil in sturdy pan
  • Tear or chop the mushrooms & add to the pan
  • Add in the thyme, garlic, ginger & chilli then cook for 10 minutes, stirring occasionally
  • Add the broth/stock and cooked chicken and bring to a simmer for 5 minutes
  • Blend if desired & serve with a dollop of live yogurt, adding salt and pepper to taste