½ chicken carcass, meat removed
1 shiitake mushroom
4 sticks astragalus
2 carrots, chopped
1 red onion
3 stalks celery
8 cups water
1 tablespoon apple cider vinegar
4 cloves garlic
4-5 tablespoons miso
Remove all the skin, fat and most of the meat from the carcass and cut up chicken bones so that the inner marrow is exposed. Combine all ingredients except for the miso and garlic and cover with 8 cups of water and simmer for 3-6 hours. Longer is better. I use a crock pot and let the soup sit overnight.
To prepare one cup at a time mix 1/2 tablespoon miso and one clove chopped garlic per cup of soup.
Health benefits
Chicken Stock may clear the respiratory passages and may thereby alleviate the symptoms of the Common Cold and sinusitis (although this was once regarded as an “old-wives tale”, modern science has validated this effect).
Shiitake Mushrooms may provide protection against the Influenza Virus Type A - the spores of Shiitake Mushrooms contain particles that resemble the structure of Myxovirus Influenza Type A virus - these particles stimulate the body’s endogenous production of Interferons that counteract the Influenza Virus Type A.
Astragalus may increase the production and function of White Blood Cells thus helping to fight viral and bacterial infections.
Onions may inhibit/kill several forms of Detrimental Bacteria and may help clear excess mucus. • Carrots may help prevent asthma and respiratory infections.
Miso may improve the function of the Digestive System which may help to destroy virus and bacteria before they attack the body.
Garlic may stimulate the immune system and may destroy some detrimental bacteria and viruses.
Apple Cider Vinegar enhances digestion and helps make minerals more available to absorb.
In-Tele-Health © 2008 (from Hyperhealth Pro CD-ROM) Nutritional Therapy designed specifically for your health needs and food tastes. • Anna Rathbun, Nutrition Consultant • 707-937-0476 www.FoodTherapy.us