Shu Flu Chicken Soup

Ingredients

4 bone in/skin-on chicken breasts
1 gallon water
7-9 carrots, diced large
7 stalks celery, halves lengthwise and chopped
1 large white onion, chopped
2 Tbs organic chicken base
tsp tumeric
salt to taste

Topping

1/2 cup cilantro, chopped
juice from 1 lime
8 cloves garlic, minced
4 large tomatoes, diced
1 fresh jalapeno, minced
salt and pepper to taste

Directions

Turn burner to high and in a large stock pot, boil chicken in 1 gal of water. Once cooked through remove chicken and place on cutting board to cool. Reduce temperature to med/high and add carrots, celery, onions, chicken base and tumeric. While that is cooking prepare the fresh tomato topping by mixing the cilantro, lime juice, garlic, tomatoes, jalapeno, salt and pepper in a large bowl and place in refrigerator to chill.

Remove skin and bones from chicken and shred/dice to desired bite size pieces.

When the vegetables are cooked to your liking (I prefer a bite to mine) remove from the heat and add the chicken. Taste for salt and add as needed.

Once finished ladle into a bowl and put the fresh tomato mixture on top. This will cool the soup a little and provide a kick that will clear your sinuses in no time. If you don’t like spicy then you can replace jalapeno with bell pepper. Keeping the tomato mixture fresh and cold is an essential part to this recipe. Every ingredient in this soup has a purpose to fight the flu. Enjoy!

The Three Kitcheneers