Prep: 10 minutes
Cook: 3 – 5 hours crockpot
Serves: 8 – 10
Chicken soup is the staple when it comes to recovering from a cold or flu. I make the traditional recipe with a little Asian twist. By adding fresh grated ginger root the taste is enhanced along with the immune boosting power. This recipe calls for the addition of cabbage, onions, and carrots, but do not be afraid to toss in squash, potatoes or leeks. The whole idea is to maximize the amount of phytochemicals available in a single meal.
Hydration with soup is very effective due to the presence of potassium from the vegetables, and sodium, which are essential electrolytes. I like to make a large batch, and then freeze some of it for quick recovery meals.