Virus Killing Soup

Virus Killing Soup

One chicken

Appx 15-30 cloves garlic, peeled and crushed

1 Tbs salt

3-4 Thyme sprigs ( I idn’t have tyme so I used fresh sage and oregano)

Cayenne pepper (to taste. I use about a tsp)

Fresh Rosemary sprigs

Fresh ground pepper

Place chicken and other ingredients in a soup pot (You can use a  pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth or the better than boullion base  that costco carries)

Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.

1 large onion (coarsely chopped or sliced)

1 fennel bulb (sliced thin)

1 leek (sliced thin)

4-6 stalks of celery (coarse chopped)

large red pepper (coarse chopped

1/2 lb. carrots (coarse chopped)

2 tbs olive oil

1/2 C good White Wine (I was out so I left it out)

salt and pepper

Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and sauté until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken–add more broth from can or box if you don’t have enough broth from chicken and simmer veggies until just tender.

You can add any or all of these veggies.

Frozen green beans

Frozen peas


flat leaf parsley (chopped)

1-2 cans chopped tomatoes with juice

salt and pepper to taste

Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste.

Debbie Marlowe