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You’re sick. You don’t feel like cooking. You’re tempted to send your sweetie out to get food for the family, but you know that isn’t going to help you get better in the long run. What to do! If only you had thought to make a casserole ahead…
There’s no need to worry! Here’s a hearty soup that is easy to throw together even when you don’t think you could lift a pan! It is very versatile: you can make it spicy, tame, seasoned…whetever will get you up-and-running the fastest. Good nutrition is the best way to beat the flu or a cold. The garlic in this soup should help you kick out any virus since it is a natural antibiotic.
Perhaps you’re not sick, but you are trying to build up your body by helping it to get rid of toxins. This soup is a perfect way to chelate slowly over time by building up your sulfur content. Boost your immune system with this tasty soup; I think you’ll agree an once of this nutritive prevention is much better than a pound of OTC cure!
This is a wonderfully easy soup to throw together if you have the ingredients handy. Here are some tips to make this soup a cinch:
- THAWED STOCK. If you store your stock in glass jars in the freezer, it may take an hour or two to defrost on the counter at room temperature; for a quicker thaw, freeze your stock in a cube tray and use the cubes to make this soup; or, immerse your jar of frozen stock in a bowl of cold water and gradually increase the temperature by adjusting running water from the faucet as it flows into the bowl. It might be handy to always keep a jar of thawed stock in the ‘fridge, just in case. A 2-cup jar of stock takes 1-2 days to completely thaw in a cold ‘fridge.
- FROZEN VEGGIES. If you can buy onions, organic celery, garlic and peppers on sale and in bulk, you can blend them ahead of time and freeze them in ice cube trays. This makes it easy to flavor soups at a whim and add minerals when they are needed most. For a spicy option to this soothing soup (excellent for clearing sinuses), try adding a few cubes of a spicy pepper/onion blend: Blend together 1 Red Onion, 4 small jalapenos, and 2 bell peppers and pack the mix evenly into an ice cube tray (wash hands, don’t tough your eyes, etc.!) Freeze for several hours until hardened, then empty the cubes into a glass jar and keep in the freezer. This pepper blend makes a great addition to tacos and quesadillas.
- FROZEN NOODLES. I have a habit of cooking the entire box of spaghetti noodles when my family of effectively four (our small kids count as one adult) only needs half. I save excess spaghetti noodles in small portions in freezer bags and store in the ‘freezer. This makes it easy to throw noodles into a soup without having to cook them first.
- NOODLE ALTERNATIVE: If you aren’t a fan of noodles, you can substitute them with 1 cup of sprouted lentils. Sprouted lentils do not need to be cooked beforehand; I store sprouted lentils in freezer bags in the freezer for a quick addition of vitamins to any soup.
- 4 cups Homemade Chicken Stock
- 1/2 cup leftover (cooked) Whole Wheat Organic Spaghetti Noodles
- 1/2 cup leftover roast chicken
- 4-6 cloves of Garlic
- 2 small (1 large) stalk Organic Celery
- 1 tsp Organic Onion Powder (optional)
- 1 tsp Dried Parsley (optional)
- Sinus Option: 2-4 cubes of pepper/onion mix (see overview)
- Salt to taste (~1/2 tsp)
- Pepper to taste (~1/2 tsp)
- Blender/Food Processor (or sharp knife and cutting board)
- Measures: 1 cup, 1/2 cup, 1 tsp
- Garlic press (I use a heavy mug with a flat bottom)
- Large pot (avoid nonstick)
- Put the chicken stock into the pan; add the frozen noodles (or sprouted lentils). Turn heat onto medium.
- Crush garlic to remove skin; wash and trim celery; blend garlic and celery in your food processor until finely chopped. Add to the pan.
- Blend leftover chicken in the food processor until finely chopped. Add to the pan.
- Add pepper cubes (optional) and spices. Bring soup to a gentle simmer, but do not boil.
- Serve & Enjoy!