The flu is vicious this year. But really, who has time for that? This soup is a miracle treatment if you’re starting to feel sick, or if you just want to stave off the (hopefully-not) inevitable. You can make the broth in bulk and freeze it for the next time you’re snowed in, but at the Lorehouse this stuff rarely lasts more than a day.
In a crock pot combine:
- 8 cups chicken broth (fresh or from concentrate, but not powdered unless you are feeling super lazy. Powdered broth isn’t nearly as good for you and has about 3000% of your daily sodium intake)
- ¾ cup chopped, fresh ginger
- ½ to 1 whole bulb of fresh garlic
- 1 cup fresh parsley OR ¼ cup dried parsley
- ¾ cup lemon juice
- 1 tablespoon Salt
Optional additions if you want a more hearty meal:
- 1-2 lb chicken
Allow to simmer on high for 2-4 hours (if cooking with chicken, cook until chicken falls apart).
For a quick immune boost, serve as broth in a mug or to-go in a thermos.
For dinner serve broth over chicken and fresh/frozen green veggies. I like green beans or peas best.
You can also add cooked noodles for a flavorful chicken noodle soup.