Immunity-Building Chicken and Ginger Soup
This chicken soup is just like your grandma used to make, only better—shiitake mushrooms, ginger, and astragalus root combine to make it an immunity-boosting rock star.
bowl, immunity, soup
add this to each individual bowl as you like
split chicken breasts
bone in, skin on
cut into strips
dried astragalus root
large bunch kale
leaves and stems chopped separately
Fill a stock pot about one-third of the way with filtered water and toss in some sea salt, ground black pepper, and a pinch of cayenne pepper. Bring water to a boil.
Add the split breast (after pulling off the fat and skin--a little left is fine).
Add the ginger, astragalus root, carrots, celery, onions, garlic, kale stems, and shiitake mushrooms to the soup. Return to a boil, then reduce to a simmer.
Let this cook for about 30 minutes to an hour. When it's almost finished cooking, add the kale leaves and use a fork to shred the chicken.
Put the chopped parsley and cilantro in the bottom of your serving bowl and ladle the soup over it.
If you want to add some additional slices of ginger (not too much) and cayenne pepper, you’ll really open up your sinuses for a good, healthy blow.
Eat leftover soup within 3 days.