Inside HBC

Chicken Soup

Seems like everyone I know has a cold right now, including me! One thing is for sure, I don’t want to give up my healthy eating habits when my energy plunges, so when I decide I need to make chicken soup, I always make extra to hide in the freezer for sick days. As I start to feel better, I make sure to take some time to replenish that stash. I wonder if the smell of soup simmering on the stove helps us feel better, too?

• 2 TBS light oil (olive, vegetable, coconut) (sweet)
• 1 medium onion, chopped (sweet, pungent)
• 1 TBS fresh ginger root, chopped (pungent, sweet)
• 2 carrots, chopped (sweet)
• 4 celery stalks, chopped (bitter)
• 6 cups of chicken broth (sweet)
• 3 cups of shredded, or cubed, cooked chicken (sweet)
• Kosher or sea salt and freshly ground pepper, to taste (salty, bitter)
• Rosemary twig (pungent, bitter)

1. Heat the oil in a deep soup pot, then add the chopped onion and ginger with a pinch of salt. As the onion begins to soften, add carrots and celery and cook for about 3 minutes, stirring occasionally.
2. Once the vegetables are bright and beginning to soften, add the broth, shredded chicken, and season with salt and pepper. Add a twig of Rosemary if you have it. Bring soup to a boil, then reduce heat and simmer for about 25 minutes, or until the vegetables are cooked through.

If you have a “cold”, you might want to heat up this soup with hot sauce, red pepper flakes, or a little cayenne. You can add other vegetables, herbs, and spices depending on your TCM diagnosis (check in with the doctor for this). Of course, you might want to make your own chicken broth, and you can do that easily by setting aside the bones from a whole chicken (I sometimes break them up, bag them and freeze them for later) or by asking your butcher for soup bones. You might get some feet, so be prepared.   Just throw all of those in a big pot with plenty of water to cover them all, plus an inch or two, with a couple of bay leaves and an onion. Let it boil, them simmer for 45 minutes. Strain and discard everything. If you are freezing the broth, you might want to cook it a little longer so it reduces and can be stored in smaller containers. When you are ready to use it you can add water, if you like.

Chinese Medicine Detox Soup Recipe

A healthy way to blend fall into winter

As the weather changes, its a good idea to give your body a day or so to adjust by feeding it something that will not only clear some toxins, but also nourish it.  You can do this by fasting for a day (or four), “eating” only clear liquids that include chicken broth.  Or you can try the Heavenly Bodies Clinic’s legendary Chinese Medicine Detox Soup Recipe. It will fill you up, nourish you, satisfy the five flavors, and get your ready for the next season.

Chinese Medicine Detox Soup Recipe

• ½ C dried barley (sweet, salty)
• ½ C fox nuts* (bitter)
• 6 large green onions  (use white and green part although cleansing property is in white only) (pungent)
• 1-2 cans of tomatoes (or fresh tomatoes if preferred, or omit if you hate tomatoes) (sweet, sour)
• 1 head of bok choy (pungent)
• 1 green pepper (pungeant)
• 1 celery bunch (salty)
• ½ C fresh parsley (pungent)

1. Combine barley and fox nuts in a pan, bring to a boil in 3C water, then simmer, covered, until soft (about 30 minutes).
2. Chop vegetables (make the pieces quite small) and put in a large pot.
3. When barley and fox nuts are soft, add them, and their cooking water, to the vegetables.  Add more water to cover the vegetables.  Bring to a boil.  Cover and simmer for 10 minutes.

*If you can’t find fox nuts in your local eastern food store, let us know so we can get some in the mail to you.