A Taste of CWS: Immunity Booster Chicken Soup
Description: This soup is designed to boost immunity and help prevent various colds, flus and viruses. It is based on my mom’s version of a Russian Shchi, which is a sour cabbage soup with a few modifications from remedies used around the world that help boost the immune system.
Number of Servings: 8
Cook Time: 2 Hours
• 3 Quarts Water
• 4 Bone-In Chicken Thighs or 2 Large Bone-In Chicken Breasts
• 4 Celery Stalks • 4 Medium Carrots
• 4 Medium Potatoes
• 1 Large Green Tomato • 1 Medium Anaheim Pepper
• 1 Cup Sauerkraut
• 1 Bunch Parsley
• 2 Bay Leaves
• 3-5 Peppercorns
• 2 Inches Fresh Ginger Root
• 8 Garlic Gloves
• 1 Teaspoon Turmeric • 1 Teaspoon Black Pepper
• 1 Teaspoon Paprika • 1 Tablespoon Salt
Bring water to boil in a large soup pot. Add chicken, remove the foam. Add bay leaf and peppercorn. Reduce to simmer, and cook for 1 hour. While chicken is simmering, wash, peel and cube all vegetables. Remove chicken, bay leaves and peppercorn from the pot. Discard bay leaves and peppercorn. Add celery, potatoes, carrots, turmeric, black pepper and paprika. Let simmer for 10-15 minutes or until vegetables are half cooked. While vegetables are cooking, separate chicken meat from skin, bone, cartilage and dice it into chunks. Set meat aside. Add tomato and anaheim pepper. Mince parsley stalks, peel and grate ginger, and add to the soup. Let it simmer for another 10 minutes. Chop the parsley leaves, and add along with chicken and sauerkraut. Simmer for 5 more minutes. Turn off the heat. Add salt and squeeze garlic gloves, mix well. 7. Cover with a lid and let stand for 15 minutes. Serve with your favorite bread or crackers. Enjoy!
Recipe submitted by Luba at Marquis Cresta Bella.