Grandma’s Chicken Soup
Healthy immune systems don’t just happen. One aspect of building strong immunity is eating a nutritious diet of whole foods (unprocessed and unrefined foods) instead of fast or processed fare. If you are already suffering from a cold or flu, try this soothing recipe for Grandma’s Chicken Soup. Researchers at the University of Nebraska Medical Center put this recipe to the test and concluded that it did, indeed, reduce inflammation associated with colds and upper respiratory inceptions.
- 1 5- to 6-pound stewing hen or baking chicken
- 1 package of chicken wings
- 3 large onions
- 1 large sweet potato
- 3 parsnips
- 2 turnips
- 11 to 12 large carrots
- 5 to 6 celery stalks
- 1 bunch of parsley
- Salt and pepper to taste
- Clean the chicken, put it in a large pot, and cover it with cold water. Bring the water to a boil, and then lower to a simmer.
- Add the chicken wings, onions, sweet potato, parsnips, turnips, and carrots. Boil about one-and-a-half hours. Remove fat from the surface as it accumulates.
- Add the parsley and celery. Cook the mixture about 45 minutes longer.
- Remove the chicken. (The chicken is not used for the soup, but the meat makes an excellent separate meal.)
- If you have a hand-held food processor, use it to puree the soup until you can pass it through a strainer. This step is optional and will result in a creamier soup.
- Add salt and pepper to taste.