Chicken Pox Stew

Well, in anticipation for K getting the Pox (no signs yet), I decided to make a ton of yummy, nutritious, immune supporting soup. I made ~ a gallon and put a bunch in the freezer. Here’s the recipe:

  • Place 4 chicken legs (fat and skin removed) in ~ one gallon of water with 2 crushed garlic cloves and 2 green onions and simmer until the meat falls off the bones. (Crush the garlic 10 minutes before using it to activate the medicinal properites.)
  • Take the bones out of the soup and leave the meat
  • Add into the broth: 3 chopped red potatoes, one chopped burdock root, one shreaded turmeric root (~2 inches), and one cup of dry rice, and simmer for ~30 minutes
  • Add ~10 sliced Shitake mushrooms, a handful of Wakame seaweed (dry), 2 handfuls of kale, 5 crushed cloves of garlic and 5 green onions, and simmer for another 15 minutes
  • This soup is fairly bland, which is good if you are sick, but if you want more flavor, add Miso paste to taste. I add ~ 1 heaping Tbsp each time I heat up enough soup to feed the three of us. Once you heat the soup take it off the heat and strain off some liquid into a bowl. Add the Miso paste to this liquid and stir it well. Then add this miso fluid back to the main soup, mix and serve.

Yum Yum!!

2 thoughts on “Chicken Pox Stew

  1. Just found your site. I am starting to learn about herbs and will be back to check out all your info. Love the pictures of the herbs and the herb of the week is very informative.

  2. Sounds tasty and it looks like it has lots of things in it that would be “good for what ails you”!

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