Goji berry and chicken soup for colds and flu
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 145.0
- Total Fat: 3.0 g
- Cholesterol: 44.8 mg
- Sodium: 135.6 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 2.3 g
- Protein: 13.6 g
View full nutritional breakdown of Goji berry and chicken soup for colds and flu calories by ingredient
Introduction
This is from the BBC "Grow your own drugs" program. I found it amazing for my cold and it cleared up in one day. I LOVE this soup. Its easy to make and very fun. I added my own twist on it for my health kick. Its so full of protein and great to give a little wake up call mid day. This is from the BBC "Grow your own drugs" program. I found it amazing for my cold and it cleared up in one day. I LOVE this soup. Its easy to make and very fun. I added my own twist on it for my health kick. Its so full of protein and great to give a little wake up call mid day.Number of Servings: 4
Ingredients
-
2 tbsp dried echinacea root
200 ml water, freshly boiled
8 tbsp goji berries, fresh or dried
5 chicken stock cubes
3 chicken thighs
1.5 large onions, peeled and sliced
12 shiitake mushrooms, thinly sliced
6 cm root ginger, peeled and shredded
1 fresh medium-sized chillies, finely sliced
6 garlic cloves,chopped
Directions
1. 1. Combine the dried echinacea root with the water in a bowl to make a simple infusion. In another bowl, pour just enough cold water over the goji berries to cover, and leave to rehydrate. Set the echinacea and goji berries aside and leave to stand.
2. 2. Place the stock and chicken pieces in a large pan or slow cooker. Add the sliced onions, mushrooms, ginger and chillies and place around the chicken in the pan. On a very low heat, simmer gently for 1 1/2 - 2 hours, or until the chicken is tender and falls apart. Take off the heat.
3. 3. Five minutes before serving, add the goji berries and chopped garlic. Finally, strain the echinacea infusion and add this to the soup, reheating if necessary.
4. 4. Serve by ladling into bowls and garnishing with sliced ginger and chilli for an extra kick.
USE: Makes enough for 4. Can be eaten with noodles, if wished.
Number of Servings: 4
Recipe submitted by SparkPeople user KAYTEUK.
2. 2. Place the stock and chicken pieces in a large pan or slow cooker. Add the sliced onions, mushrooms, ginger and chillies and place around the chicken in the pan. On a very low heat, simmer gently for 1 1/2 - 2 hours, or until the chicken is tender and falls apart. Take off the heat.
3. 3. Five minutes before serving, add the goji berries and chopped garlic. Finally, strain the echinacea infusion and add this to the soup, reheating if necessary.
4. 4. Serve by ladling into bowls and garnishing with sliced ginger and chilli for an extra kick.
USE: Makes enough for 4. Can be eaten with noodles, if wished.
Number of Servings: 4
Recipe submitted by SparkPeople user KAYTEUK.