Learn how to make the most delicious, anti-inflammatory turmeric-ginger broth! I love adding chopped fresh turmeric to chicken soup, but this recipe takes the turmeric content and bioavailability to a whole new level.
Your grandmother was right…chicken soup is one of the best medicines when you are sick. In fact, you might want to consider gathering ingredients for homemade chicken soup before reaching for that over-the-counter cold medicine.
As soon as school starts back up in the fall my children inevitably get a little sniffle or a slight cough. It's a good thing to be exposed to viruses and bacteria. It makes the immune system stronger.
For many of you Thanksgiving revolved around a turkey, right? You can make good use of the leftover bones and skin and create a nourishing bone broth. Stock made from leftover vegetable scraps and the bones of animals is extremely economical. Think of how much that box of organic chicken broth costs at your local grocery store?
Stocks or broths can be used in many different ways, well beyond soups. Homemade stock is far more nutritious than store-bought stock, even the organic brands. For one, commercial stocks, whether chicken or vegetable, use many different "natural" flavorings. What is a natural flavoring anyway?
I have been making this soup a lot these days. It is spicy, warming, and healing....just perfect to help kick this cold I've had. First I make a simple broth using bone-in chicken breasts, a bunch of chopped fresh ginger, a whole head of garlic, fresh lemongrass, and a few cups of chopped shiitake mushrooms.