recipes by: Laura Mierzwa, Registered Holistic Nutritionist and Culinary Nutrition Expert
Cold and flu season is upon us! If you haven't already, get back into the swing of things to keep your body heathy. Eating right, keeping active, and boosting our immune system is imperative in these cold winter months.
Chicken broth is not only comforting on a cool day, but also packed with immune boosting nutrients. The addition of apple cider vinegar helps to extract these critical nutrients from the chicken bones. The broth can be enjoyed on its own or made into a hearty soup.
1 2-3lb organic chicken
6 celery sticks
6 carrot sticks
1 Spanish onion cut into quarters
4 cloves of garlic (mash them on the cutting board and let them sit for 20 minutes)
2 bay leaves
1 tbsp apple cider vinegar
1 tsp Himalayan salt
Place all ingredients into a large stock pot. Cover with water until chicken is covered by 2 inches. Bring to a boil and simmer with the lid on for 2- 2 ½ hours (until juices run clear). Strain broth into a bowl and set aside. After the chicken has cooled, de-bone and cut into bite sized pieces.
Broth reserved from chicken
4 carrots, chopped
4 celery Sticks chopped
1 spanish onion diced
1 broccoli stem, chopped
2 cups diced chicken
1 cup chopped kale
1 cup of brown rice (optional)
½ cup chopped parsley
½ lemon squeezed
Pinch of cayenne pepper
Black pepper to taste
In the large stock pot add chicken broth, brown rice, chopped carrots, celery, onion and broccoli stem. Bring to a boil and simmer for 30 minutes. Add kale, parsley, diced chicken, lemon, black pepper, and cayenne pepper.
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