Chicken Soup

Here is a recipe from Joy Gardner’s mother.  It’s published in Joy’s book Healing Yourself During Pregnancy, The Crossing Press, 1987,  p79.  This soup helps boost immunity during sickness.  Especially good for the flu.

Chicken Soup

  • 1 whole chicken
  • 3 pototoes
  • 3 large carrots
  • 2 onions
  • 3 celery stalks with leaves
  • 3 garlic cloves
  • 1 Tbs salt
  • 2 tsp onion salt
  • 2 tsp garlic salt
  • 1 tsp poultry seasoning
  • 1 tsp sage powder
  • 1 tsp celery salt
  • 1/3 cup barley

Wash chicken in cold water.  Place it in pot and cover with water, then boil for 3 minutes, until the liquid becomes foamy.  Skim off the foam.  Chop the vegetables and add to the soup along with the seasonings and barley.  Simmer for 2-3 hours, until the chicken falls off the bones.  Remove the bones.  Eat as much as you like.

Ginger’s notes:  Currently I add dried shiitake mushrooms to any soup broth I’m making.  I bring them to a boil, let them simmer for 15 min to 1 hour and then fish out the solids.  The broth is a beautifully fragrant brown liquid.  Also, a parsnip in addition to the carrots in the soup above adds a nice savor sweetness to the soup.


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