This is a recipe from a forum friend of mine named Chloe. Not only is this like medicine, but man - does it taste good! (And this from a lady who vowed to never eat half the stuff in it! HA!)
Ingredients - Step 1:
Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper
Directions - Step 1
Place chicken and other ingredients n a soup pot and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.
Ingredients - Step 2
1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper
Directions - Step 2
Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and saute until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender.
Ingredients - Step 3
Frozen green beans
flat leaf parsely (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste
Directions - Step 3
Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste.
No virus can withstand this soup.
You can also add cabbage with the end ingredients if you like, or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above.
The next day add egg noodles and turn it into chicken noodle soup.