PR’s Magic Chicken Soup

It’s that time again. The sniffling, blowing, coughing, hacking, fever, chills, aching all day, boxes of tissues, rumbling chest congestion……yes, it’s cold and flu season.  If you don’t have it, chances are you will.  Do you spend your day in what seems like an infectious petri dish?  At times, I sure feel like I do.  And with that, add feeling a sense of total helplessness that there’s nothing I can do to keep from being brought down by the “epidemic” environment.  Well there is ONE thing you can do to protect yourself…….MAKE THIS SOUP!  When you cook chicken, it releases the amino acid cysteine, which resembles a drug that is used to treat bronchitis. With its high concentration of protein and vegetables, it’s like you’re feeding your body a “super-vitamin.” The warm broth not only soothes your throat but helps you stay hydrated, too. You can’t help but feel better with this magic soup!

  • 1 whole chicken
  • 3 stalks celery chopped into ¼” pieces
  • 4 thin sliced carrots
  • 1 bunch collard greens, chopped
  • 1 large onion, chopped
  • 1T fresh gingerroot, grated
  • 2 sprigs fresh thyme*
  • 3 sprigs fresh oregano*
  • 1 t turmeric
  • ½ t cayenne pepper
  • ½ t salt
  • ¼ t pepper
  • 6 cups liquid (use the chicken stock you’ve created and add water as needed to make 6 cups)

** I remove the leafs from fresh herbs by pulling “against their growth grain” and they usually pop right off the stem. If you struggle with that, you can also place the whole sprigs in a small cheesecloth bag, then scoop out the bag before serving the meal.

  1. Place chicken in a large pot and add water (it should completely cover the bird—add more as needed) and salt.
  2. Heat to boil then turn flame down.
  3. Cover and slow cook (simmer) chicken for about 2 hours, until meat readily falls from the bone.
  4. Scoop all chicken (and bones) out of the pot with a slotted spoon, and place into a dish, then separate all meat from the bones—discarding the bones and keeping the pot of chicken broth.
  5. Set aside the chicken.
  6. Place celery, onion, and carrots into the pot and simmer until all are tender (about 15 minutes).
  7. Add the collards and remaining ingredients (except the chicken) into the pot and simmer 10 minutes.
  8. Take the cooled chicken and chop or tear into bite size pieces. Fold into the soup mixture and simmer another 15 minutes.
  9. Dish up, and you’ll be feeling better soon!

Serves at least 6 people—depending on if you want to share……

(Soup can be served with noodles or rice)

Thank you for reading my post. Does this recipe sound yummy?  If you try it out let me know what you think! All comments are greatly appreciated.  Check out more great recipes under my Killer Cookin’ blog category, and if you like what you see, please let me know by “liking” my website. You can even join my tribe to automatically receive new postings ‘hot off the press’. There’s a place to do that right on my home page.  As always, please feel free to share my information with others who may find interest and value in PR Brady AdVentures!  Thanks again!

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