Good Medicine – Chicken Soup and Your Health

 In January it’s so nice pic2

While slipping on the sliding ice to sip hot chicken soup with rice. 

Sipping once

Sipping twice

Sipping chicken soup 

With rice.

                                       -Maurice Sendak

Good Medicine

Chicken soup and your health.

Damaged intestinal lining results in impaired absorption of nutrients and enzymes that are vital to proper digestion.

Partially digested proteins leak through intestine and can enter blood stream .With continuous exposure, the body attempts to attack the foreign invaders.

It responds with inflammation, allergic reactions and symptoms related to variety of diseases.

Poultry, meat or fish broth is an excellent food to improve your gut, bone and joint health. chicken broth

Bone broth is easily digested and it contains numerous immune optimising components. It is a wonderful food to include in your staple diet.

Here are the benefits that attest to its status as “good medicine”

-Gelatine found in bone broth is a hydrophilic colloid, it attracts and holds liquids such as digestive juices.

It also helps to seal and heal your gut and promotes healthy digestion.

-Chondroitin sulphates and glucosamine Found in broth are derived from boiled cartilage, they are useful for reducing joint pain/inflammation.

-Calcium and magnesium. derived from bone broth promote healthy bone formation

-Glycine, proline and arginine amino acids help to fight inflammation and help to calm.

-Bone broth inhibits and mitigates infections caused by cold and flu.

Every one has their own version of broth,

Here is our version of this good medicine…….

 Chicken & Veggie Soup 

Ingredientschicken and veg soup

6 carrots

8 sticks celery

1 turnip

2 leeks

2 onions, peeled and roughly chopped

2 bay leaves

sea salt

freshly ground black pepper

4 whole peppercorns

1 free range chicken, breast and thigh meat removed, meat cut into small pieces. Retain carcass. 

extra virgin olive oil

2 cloves garlic, peeled and finely sliced

4 shallots, peeled and finely sliced

a few sprigs of fresh flat-leaf parsley, leaves picked

2 handfuls seasonal greens, such as kale or cavalo nero, washed and shredded

200 g spinach, roughly shredded

half a cauliflower

1 lemon


Wash 2 carrots, 2 celery sticks, turnip and leeks – roughly chop them. Add them to a large saucepan with the onions, bay leaves, peppercorns, a pinch of sea salt and the chicken carcass. Fill the pan with cold water so that everything is covered, then place on the heat and bring to the boil. Reduce the heat to a simmer and cook for 1 hour, skimming off any scum that rises to the surface from time to time.

About 20 minutes before the stock is ready, peel the remaining carrots, wash the remaining celery and cauliflower,slice the carrots and celery nice and evenly, about 1cm thick. In another large saucepan on a low heat, add a good lug of olive oil. Add the garlic and shallots and cook for 5 to 10 minutes until soft but not coloured. Add the cauliflower, carrots and celery and cook for a further 5 minutes.

When the stock is ready, remove the chicken carcass, pull off any remaining pieces of meat and leave to one side, then discard the carcass. Strain the stock through a sieve into the pan with the softened veg. Bring to the boil then simmer for 20 minutes. Add the chicken pieces and seasonal greens and cook for a further 10 minutes, adding the spinach for the last minute. Finish the soup by squeezing in the juice of 1 lemon, sprinkling your parsley and a pinch of freshly ground pepper.


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