Immunity Boosting Broth is on the agenda today. I’m supposed to babysit this weekend for my friends, and they warned me that the whole household has been sick recently. I figured I had better prepare.
Yesterday, I made a Chicken Pot Pie, so naturally, today is broth day. I saved all my chicken bones and veggies scraps to toss in the pot, along with some apple cider vinegar and a whole onion.
Broth is such a nutrient-rich food all on it’s own…but adding spices and herbs can take a healthy soup base and turn it into super-powered exceptionally-flavorful liquid gold.
There’s no reason not to add healing spices and herbs to your broth when they impart such great flavor, as well.
Today, I’m adding a blend specifically to boost immunity.
Immunity Boosting Broth: Ingredients
There are, of course, the usual suspects…
- 1 gallon of filtered water (this is the water filter I use)
- The bones from 2 chickens OR 2-3 lbs of roasted pork bones
- A whole organic onion
- A few carrots, broken in half
- A few stalks of celery broken in half
- 1/8 cup apple cider vinegar
- Leftover veggie scraps
And then the immunity-boosting additions…
- Reishi mushroom
- Shiitake mushroom
- Maitake mushroom
- Nettle leaf
- Kombu seaweed
- Kelp seaweed
- Burdock root
- Astragalus root
Today, I used the dried versions of these additions. Although, you could always use fresh, if you can find it. Coriander is the same plant as cilantro, and you can use the leaves or the whole seed. I find dried mushrooms at my local Asian market, and I can find fresh or dried seaweeds there, too. (As well as garlic and ginger at a much more affordable price compared to my grocery store.)
Immunity Boosting Broth: Instructions
Place all ingredients in a large stock pot. Cover with a lid, and simmer for 24 hours. Strain and store the broth. Refill the pot and repeat each day for 2 days or until liquid is no longer colorful. You may need to add more carrot and onion on the second day.