Chicken & Veggie Soothing Soup
This nourishing broth contains probiotics, electrolytes and other minerals that nourish our digestive organs and support our immune systems. Tailor the recipe with herbs and spices to your preference, and bulk out with local and seasonal vegetables and grains.
This recipe really hit the spot when my husband and I fell ill. It was extremely soothing, felt very nourishing, and was deliciously tasty.
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1 tbsp miso paste
1 handful shiitake mushrooms
1 piece kombu seaweed
1 tbsp Astragalus
3 sprigs of fresh thyme
Vegetables of choice
Rice to serve with
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Start with making a simple Dashi base. Make this base broth by adding to a pot of water a handful of immune-boosting shiitake mushrooms, a small piece of mineral-rich kombu seaweed, astragalus and a few sprigs of fresh thyme; bring to a boil, cover and simmer for 45 minutes.
(You can throw in leftover roast chicken or cook some chicken up and add at the end. Chicken has the power to tonify the qi, jing, and blood. It also aids in blood regulation and the removal of cold. It nourishes the stomach and spleen and aids in ease of digestion.)
Rice to serve with
Ensure all ingredients are just about covered by water during this time.
Add prepared vegetables of your choice, in a range of colors (longer-cooking ones first, leafy greens and cooked grains last); cover and simmer until tender.
Place a cup of the liquid broth into a bowl. Add a large tablespoon full of miso and stir to dissolve.
Return to the pot and add freshly grated ginger. Adjust seasonings to taste.
Leave to simmer for another 20 minutes while cooking the rice and serve.
Once all sets of the meal are prepped and cooked, dish up and indulge.
