Cold Kicken' Chicken Soup

My daughter seems to catch every cold the runs through the school. Sometimes she even gets sick in the summer which, according to her “seems like some kind of cruel cosmic punishment”.  With a family of 7 if I left those viruses get to all of us we’d never be able to go anywhere.  Think about it 7-10 days each even with the overlap is like a month+ before everyone is finally well again.  Uggg.

Well, I say forget that.  At the first sign of a sneeze from anyone in our house, everyone gets a healthy helping of soup.  There is a reason Grandmothers for generations have been making chicken soup for the sick.

I took a basic soup recipe and gave it a one-two punch.  Who said medicine had to taste bad?  The yummy spices and amazing medicinal herbs in our Active Immune blend really kick start your body’s immune fighting abilities and it tastes great too!


1 large onion, chopped
3 stalks celery, chopped (with leaves)
2 T butter ghee (from grass-fed cows)
2 carrots, sliced thin
2 cups shiitake mushrooms, chopped
1 leek, sliced thin
3 T fresh parsley, chopped
1/2 bunch green onions, sliced thin
2 T Active Immune Soup Blend
1 liter of bone broth (or organic broth)
2 – 4 chicken legs (optional)
Distilled water to fill the pot
Salt to taste

Lightly sauté the onions and celery in ghee until soft and translucent
Add the rest of the ingredients and enough water to almost fill the pot.
Simmer until chicken and vegetables are done (about 45- 60 min).
Remove chicken from the pot and separate the meat (discard bone, skin, and cartilage)
Cut chicken into bite-sized pieces and add back into the pot.

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