There are a variety of foods and herbs that help to boost the immune system. I have created a broth that packs a serious punch. I have been making this broth for years and my family and myself have benefitted greatly from it. There are very few colds in this house.
Healing Broth –
- Chicken carcass – roast a chicken covered with herbs, lemon zest and garlic. Enjoy and save the rest in the freezer for later.
- Whole onion – you can save the cut ends from the weeks chopping too and put them in a container in the fridge or freezer. Along with these veggies:
- 2 Carrots
- 2 Celery stalks – the leaves are great too. Don’t throw them in the compost pile.
- 1/2 c Shittake mushrooms
- 5-10 Garlic cloves – I love garlic so usually go heavy and it’s great for killing harmful bacteria.
- 2 T Rosemary
- 2 T Thyme
- 3 Sage leaves
- 3 Bay leaves
- 2 T Echinacea root powder
- 2 T Burdock root
- 1 t Black Pepper – I like mine a bit heavy on the pepper so might use a bit more than this, but start here and test it.
- 3 T Sea salt – more to taste as needed
*You can use a variety of vegetables and herbs in this. As I stated above, I save all the ends and bits from chopping veggies during the week, including the stalks from herbs like rosemary and thyme, and put them in a large freezer bag or container. I save them until I have the time to make broth. I like tumeric in this sometimes as well! Make a variety of flavors from this basic recipe.
Place all the ingredients in a large pot and cover with water. Bring to boil, reduce heat and simmer for 12-24 hours. If the water level sinks below the top of the ingredients you can add more water. The longer it simmers and more it reduces the stronger it will be.
It’s that simple. Allow the broth to cool, then strain. You can use it right away or put in storage containers and freeze. I save the plastic containers from things like bulk olives and garlic. They work perfectly. You can also use freezer bags. Fill them, being sure to get all the air out. Then lay them flat in the freezer. Once they are solid you can stand them on end in a freezer drawer like file folders. This works great when making different flavors and recipes. They are easier to sort through. I often try to reuse plastic freezer bags by washing and drying them. This however, won’t work for these. They often split. So when thawing these be sure to do so in a large bowl. Don’t forget to label with date and flavor.
You can also add a bit of organic raw apple cider vinegar for an extra boost. 1/4 cup. It does change the flavor slighty and isn’t loved by all, however. If you don’t have burdock or Echinacea (you can use the pill form by just opening the capsules) you can skip it and still get a very healing broth.
This broth is very good on its own. Just heat and serve to those with colds and flu. It’s great for healing upset tummies too. Serve it regularly to help boost immunity and prevent infection. It’s great for getting those healing herbs into little ones. If the broth is too strong on it’s own for them, just water it down a bit. Using it as cooking water for pasta will help too! – for those extra finicky ones.
Now for the really good stuff. Mushrooms have incredible healing and defense properties!! The more “wild” the better. Shiitake mushrooms have the most healing properties. They are actually believed to have better effect than most prescription drugs! You can even buy tinctures and sprays made from mushrooms specifically made to help boost immunity and fight infection. Those white button mushrooms hold little nutrient value… but I like them none the less so do often add them to this soup.
- Healing broth
- Shittake mushrooms
- Oyster mushrooms – dried or fresh
- Button mushrooms
- And any other mushrooms you like! Dried or fresh
- Onion or shallots – or a bit of both. Onion has great healing properties.
- Carrot – I had some left over shredded carrots, squash and zucchini from another dish the last time I made this. It was fantastic. Use what you have!
- Pasta – Use any small variety you prefer.
- Fresh herbs – rosemary, thyme, sage. You can use dried as well.
- Black pepper
- Sea salt
- 3 T Olive oil
Saute onion, carrots, celery in olive oil until just tender – 4 minutes. Add garlic and herbs – 2 minutes. Add chopped mushrooms – 2 minutes. If you like your mushrooms softer add with garlic. Season with salt and pepper. Add broth. Bring to near boil and reduce to simmer. Add pasta (optional) at the boil and allow to simmer until the pasta is cooked through.
If you want to make a large batch of this to freeze, cook pasta separately and add to serving or smaller portions. Allowing the pasta to simmer a bit in the stock will add better depth of flavor.
Have mushrooms threatening to spoil?
Don’t throw them out! Spread them out on a baking sheet, place them in the oven on the lowest setting and allow them to dry. This could take several hours, but will be well worth it!
It’s very easy to make your own stock or soup and far better than that stuff you get in a can. Oh, and it’s cheaper too! Take care of yourself and your family with just a little effort.