By Dr. Morrison
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.
Enjoy!
Dr. Morrison
Ingredients
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
Instructions
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. |