Organic Chicken Breasts are delicious – roasted, stir fried or as a soup. Chicken has become a staple dish for most non-vegetarians. It is one of the best sources of protein, necessary to build muscles and keep bones healthy. It is rich in minerals like phosphorus and calcium and also selenium which may cut the risk of arthritis. Containing tryptophan and B5, both having a calming effect on your body, Chicken can help relieve stress. With beneficial magnesium, it can also reduce PMS symptoms and muscle pain. It is rich in B Vitamins for heart health, particularly B6, helping to lower homocysteine levels and niacin helping to lower cholesterol. A great source of Omega 3, Chicken is low in saturated fat. The lowest fat content is found in the breast meat.

Why organic? If not, the chicken you are cooking may have been injected with antibiotics and/or hormones and grown with the use of toxic chemicals and pesticides. Organic chickens are also free range, meaning allowed to roam freely rather than crowded into cages, although free range does not necessarily indicate organic. Remember, we are what we eat!

A steaming bowl of chicken soup filled with vegetables and delicious chicken pieces has long been the secret health cure of mothers and grandmothers through the ages for colds, respiratory infections and flu and has often been referred to as “Jewish Penicillin”.

Years ago, I found a delicious recipe for an immune boosting Astragalus-Ginger Chicken Soup – my go to whenever I feel under the weather.

INSTRUCTIONS:

1. In a large pot, 1/3 filled with filtered water, toss in some sea salt, ground pepper, and a pinch of cayenne pepper.
2. Heat the water just below boiling. Add two split organic chicken breasts, bone in but fat and skin removed.
3. Add a 3″ piece of ginger, cut into strips.
4. Slice and add
   • 4 carrots,
   • 4 celery stalks,
   • 1/2 onion,
   • 2 garlic cloves,
   • 6 shitake mushrooms, and
   • 6 slices of astragalus root
   • Cook on low heat for 30 minutes.
   • Pull off the leaves of a large bunch of kale and set them aside.
   • Chop up the kale stems and throw these into the soup.
   • Continue to cook for an additional 30 minutes and then add the kale leaves.

Continue cooking (not boiling) for 30-60 more minutes. I recommend only organic ingredients, where possible. Add the sliced chicken, vegetables, salt and pepper to taste, and the delicious hot broth to your favourite bowl and enjoy! Yummy and filled with nutrients.