My Mom’s Chicken Soup

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By Dr. Morrison

My mom's chicken soup


Dear friends,

I wanted to share my mother’s chicken soup recipe, passed down from my Hungarian Jewish grandmother, along with some nutritional facts about each ingredient. This is particularly healing when one has a cold or the flu.

Dr. Morrison

1 tablespoon extra virgin olive oil
1 whole chicken, ideally organic and pasture-raised, roughly chopped
2 chopped onions
2 quarts water
Sea salt
2 bay leaves
1 large carrot
1 celery stalk
½ teaspoon dried thyme
¼ cup fresh parsley leaves
Ground pepper
Optional: dill and garlic to taste

Bring the water to a boil and add in all ingredients.
Once all ingredients are in the pot, reduce to a simmer
Cook for 60-90 minutes or until chicken is thoroughly cooked

You may have noticed that around mid-January, winter starts to show off: icy temperatures and impromptu snow storms, coupled with blasting heat and dry indoor air everywhere you go—it’s no wonder that we are in the thick of cold and flu season.

Ingredients Nutritional Benefits
Olive oil Contains an excellent antioxidant called squalene.
Chicken Chicken collagen is known for its anti-inflammatory effect.
Onions Provides bioflavonoids like quercetin and anthocyanins which act like antioxidants and natural antihistamines.
Sea salt Helps replace minerals lost from fever.
Bay leaves Excellent source of chromium, an important mineral for balanced blood sugar
Carrots Good source of vitamin A and vitamin C, great for the immune system.
Celery Contains d-limonene, a detoxifying antioxidant.
Thyme Provides phenols which act as a cough suppressant.
Parsley Natural diuretic and kidney tonic.
Pepper, dill and garlic All have bacteriostatic properties, meaning they can help stop bacteria from reproducing.