Fighting Infection Part 2: The Soup That Saved Us
Updated: Aug 13
Hello friends! Welcome back to the blog!
In my last post, I shared more about our experience with COVID-19 and what we did to keep our immune systems strong during that time! I absolutely believe in the power of medicine, but Tyler was not given hydroxychloroquine or a z-pack, so we relied heavily on the power of plants and whole foods during our quarantine time. If you missed the last post you can check it out here. I shared our daily immunity-boosting tea recipe in that blog, so for real, go check it out.
I wanted to follow that post with a part two...another recipe for all of you trying to stay healthy! In addition to the tea we were drinking daily, I became the ultimate soup lady. In my last post, I get into the science of quercetin and why it's a key in helping our bodies absorb zinc aka boost the immune system. For time's sake, I won't repeat all of that here. Essentially, a lot of the foods in this soup were rich in quercetin and antioxidant properties. We wanted to steer clear from processed, high sugar, and high carb foods as infections feed off of that. Remember, preventing secondary bacterial infections like Prevotella was the ultimate goal for us in all of this.
With that in mind, I concocted what has now become a staple meal for us. This soup is filling but not heavy and seriously full of nutrients to help nourish your immune system! Feel free to steal the recipe below and definitely let me know if you guys make this at home!
I hope you're all staying healthy and happy. Saying prayers for your well-being during this time, friends.
IMMUNITY SOUP RECIPE
1 lb. chicken breast (organic or hormone-free)
2 packets of Seeds of Change instant organic wild rice
Approx. 1 c. chopped carrots
Approx. 2 stalks chopped celery
1/2 chopped red onion
1/2 container of shitake mushrooms chopped
32 oz. organic bone broth
Approx. 1/2-1 c. water
1-2 sprigs fresh rosemary
1-2 taps. garlic chopped or minced
Sprinkle of ground clove
Add bone broth and water to a stockpot on medium heat.
Dice chicken breast into small pieces and cook in a separate pan first. Coat pan with olive oil and season chicken with salt and pepper.
Once thoroughly cooked, add chicken to pot.
Chop and saute onion, mushrooms, and garlic. Once cooked (onion translucent) add to pot.
Chop and saute celery and carrots. Once cooked (carrots soft) add to pot.
Cook rice in microwave for 90 seconds and add to pot.
Once all of the main ingredients have been added to the pot, add your rosemary springs, salt, pepper, and a sprinkle of ground cloves. Bring all to a boil, then cover with lid and reduce to simmer. Allow to simmer for approx. 30 mins before serving.