Tips From a Momma

This winter has been the worst for colds! Owen and I have been passing the bugs back and forth since September— exhausting!  We eat well  and stay fairly active, so I’ve been stumped as to why we keep getting these darn colds.  I was willing to try anything so I went on line and began searching for immune- boosting foods and recipes.  This is one of the best recipes I found. 

Here is a photo I took of the soup once it was cooked.  Owen and I both really enjoyed it! :)

This recipe was found on Margotskitchen.blogspot.ca

Goji Berry and Shiitake Soup to boost your immune system

Ingredients

2 tbsp dried Echinacea root

200 ml water, freshly boiled

5 tbsp goji berries, fresh or dried

2 Liters chicken stock (homemade or from stock cubes)

3 Chicken thighs or drumsticks (preferable organic)

2 Large onions, peeled, sliced or chopped

12 shiitake mushrooms, thinly sliced

10cm root ginger, peeled and shredded

2 fresh medium sliced chilies, finely sliced

8 garlic cloves, chopped

Extra sliced ginger and chilies, to serve

*Like Margot, I added baby bok choy and noodles

Instructions

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.

Place the stock and chicken pieces in a large pan or slow cooker. Add the sliced mushrooms, ginger, and chilies and place around the chicken in the pan. On a very low heat, simmer gently for 11/2 – 2 hours, or until chicken is tender and falls apart. Take off the heat.

Five minutes before serving, add the goji berries and chopped garlic and, if using, add the bok choy. Finally, strain the Echinacea infusion and add this to the soup, reheating if necessary. Serve with noodles.

P.S.   Margot’s recipe suggested garnishing with coriander, I did not use this spice. Like Margot, I left out the extra chili and ginger for garnishing the soup and that seemed to work out well.