We are in the season of the harvest. Autumn is a time of preparation for the season of rest. It is important to take care of ourselves now so we will be strong coming into winter. Diet, exercise and enough rest are especially important. Building strong immunity is key this time of year. Homemade chicken soup with astragalus, goji berries and shitake mushrooms is a delicious way to boost your immunity and take time for yourself at home in your kitchen. I will have small packets available at my office of organic Chinese herbs to add to the broth.
1 whole organic, free range chicken
7 thin slices of astragalus root
handful of gou qi zi (goji) berries
1-2 tsp coconut oil
1 tsp ground turmeric
2 TB grated fresh ginger
2 large onions, quartered
2 stalks celery, chopped
2 carrots, chopped
1 cup cubed butternut squash (make sure it is ripe, even color, no green near stem)
1-2 cups julienned fresh kale
8 fresh shiitake mushrooms, stems removed, sliced
4 cloves garlic, sliced
1 TB miso paste
Bake the chicken according to your favorite recipe. Enjoy. Make a bone broth using the carcass and add the astragalus, goji berries, 1 onion, celery and carrots and simmer slowly for 8-12 hours (can be overnight in a slow-cooker). Let cool, then strain. Reserve 4 cups for making soup and freeze the rest for future congees and soups.
In large pot over medium-high heat, cook 1 onion and garlic in 1-2 tsp coconut oil. Stir in turmeric and mushrooms and cook until mushrooms are tender along with 2 TB broth. Stir in remaining broth, kale, squash and ginger. Bring to a boil, reduce heat, cover and simmer until squash is tender, about 15 minutes. Add water if necessary. Remove from heat and let cool slightly, then add miso (adding miso when still very hot will diminish its probiotic benefits). Cover and let sit 5 minutes before serving. Garnish with parsley if desired.
To Your Health!