When I feel a little run down, I make my restorative Polish-style chicken soup called Rosół, which was taught to me by my great-grandmother to help fight colds. When I ate her soup, I could instantly feel its healing effects and it just made me feel good all over.
Chicken soup is simply a protein-rich meat stock, infused with a mirepoix of vegetables such as carrots, onion and leek. After simmering for 1 ½ to 2 hours, you end up with a golden elixir that’s filled with nutrients from the organic chicken meat and vegetables that you’ve used. It can be sipped all day, or made into a more substantial meal by serving it with noodles or rice — which is something my great-grandmother routinely did.
Don’t be scared off by the amount of garlic in the recipe. After a few minutes the flavor will infuse the stock and give it richness and density. This soup, from my cookbook Purely Delicious, works for me every time I feel a cold coming on and you just feel amazing when eating it.
WHAT’S GREAT ABOUT IT
NOTES: Fresh turmeric is available from your local grocer. If using dry turmeric, only use 1 teaspoon. You can also make this soup using a whole organic chicken, cut into pieces and added to the water before simmering.
“My main goal at The Healthy Chef is to get people cooking and eating healthier. Eat natural foods, focus on fresh fruits and vegetables and just keep it simple.” — Teresa Cutter
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