Chicken Soup, Viruses, and Vaccines

My grandmother would have been proud...

Chicken soup, aka Jewish Penicillin, has long been touted for its immune boosting properties. Modern research supports this.

Maybe it's just fond memories of my grandma but I made this chicken soup the night after my first dose of vaccine when I was feeling a bit achy. (Please note that feeling achy is GOOD! It’s a sign that your immune system is responding, which we want.) It was the perfect dinner and lunch on day 2. I start with the basic recipe below and then add some of whatever leftovers are in the refrigerator. It can be different each time so if you have more for lunch the next day, add different ingredients for variety. Lately, I have been loving Cuban style chicken soup - with green beans, tomato, yucca, and topped with cilantro, avocado and bit of lime.

Here's the basic recipe for a super quick and delicious chicken soup:

  • Rotisserie chicken - cut into small pieces. Leave the bones in and remove them later on. Or if you have a soup sock or gauze, put the bones in that. If there are any juices or drippings in the container, definitely add that liquid gold as well.

  • Garlic 2-4 cloves, chopped

  • Thyme 1/2 tbsp

  • Rosemary 1/3 tbsp

  • Water, enough to cover

  • Better Than Boullion chicken stock if needed for flavor. 1 tsp or more. Rotisserie chicken is already salted so you may not need this.

  • Salt & pepper to taste

OPTIONAL INGREDIENTS:

  • Greens, cooked hearty ones (kale, collards, broccoli rabe) or raw soft ones (spinach, arugula, parsley), chopped

  • Rice, leftover/cooked

  • Potato (cook for 2-3 minutes in microwave first and then chop into chunks)

  • Green beans, slivered thin. These are great instead of noodles.

  • Tomato, chopped

  • Avocado (add as a topping at the end)

  • Cilantro (add as a topping at the end. If you are going to use this, use less rosemary and thyme)

  • Hot sauce

  • Lime or lemon (a squeeze at the end)

Add the water, chicken with juices, and garlic to a large soup pot, bring to a boil and simmer for 15 minutes.

Add the rosemary and thyme and whatever optional ingredients you want. Simmer for 5-10 more minutes until everything is cooked through.

Remove the bones. Add any last toppings and correct seasonings with salt and pepper. Serve.

Bon appetit!!