This is my favorite recipe for winter time cold and flu season. It developed over time bit by bit as I learned more and more about herbs and how to incorporate healing herbs into superbly tasting healthy meals. It tastes great, fills you up, and clears your head. I serve this to the whole family any time one of us appears to be coming down with the sniffles, it’s great for head and sinus colds. It can be prepared on the stove top or in the slow cooker whatever is preferred.
1 large onion, chopped
3 stalks celery, chopped (with leaves)
2 tbls butter ghee* (from grass fed cows)
2 carrots, sliced thin
1 liter of bone broth (can substitute organic chick broth)
4 chicken legs
1 can organic diced tomatoes and green chilies (RoTel style, or fresh if you prefer)
2 cups shitake mushrooms, chopped
1 leek, sliced thin
1.5 tsp dried thyme
1 tsp dried oregano
2 bay leaves
2 tsp turmeric (curcumin) root powder
2 tsp reishi (mushroom) powder
1 tsp echinacea powder
1 tsp astragalus powder
1 bunch parsley, chopped
1/2 bunch green onions, sliced thin
1- 1.5 cup orzo (can also substitute cut vermicelli, barley, or even brown rice for a gluten free version)
salt and pepper to taste (the green chili will add heat so be careful with the pepper)
4-5 cloves garlic (use garlic press or finely mince and dd in the end let warm through, but don’t cook/boil)
(distilled water to fill an 8-10 qt soup pot)
Lightly saute the onions and celery in ghee until soft and translucent
Add next 13 ingredients and enough filtered water to almost fill the pot. Simmer until chicken is done.
Remove chicken from the bone (discard skin and bones), cut into pieces and add back into the pot.
Add chopped parsley and green onions at this time as well.
After a few minutes add in the orzo and simmer until it is almost done.
Add the fresh garlic shortly before serving, adjust salt to taste.