Chloe’s Virus Killing Soup

When we first moved to the Mountain many years ago we all got terribly sick. All winter long, first one and then the other was sick with every new virus we encountered. We started taking Airborne, Emergen-C, and in the midst of all that illness I invented this soup. Yes, the garlic amount is crazy but necessary for the proper virus-killing effects. If it really does intimidate you then just adjust to your family’s tastes. You can leave out whatever you see that you detest but try to add in some other vegetable that provides those nutritional benefits. The cayenne pepper is important too. I add more the sicker we are and less if I’m just making this for company.

As my friend Susan warns on her blog (http://wildlifeinthewoods.blogspot.com), this soup takes about an hour of prep work due to the chopping, but it is worth it. I’m making a pot today to eat now and save in the freezer for later if and when that pesky E1N1 comes to get us. We may not have herd immunity but ladies and gentlemen we have this soup. And either way, I promise that after you eat this soup no vampires will get you!!

Chloe’s Virus Killing Soup

One chicken
Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper

Place chicken and other ingredients n a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.

1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped)
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper

Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and sauté until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken–add more broth from can or box if you don’t have enough broth from chicken and simmer veggies until just tender.

Frozen green beans
Frozen peas
zucchini
flat leaf parsley (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste

Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste.

You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I’ll throw in whatever is in my veggie bin in addition to the above.

The next day add egg noodles and turn it into chicken noodle soup.

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3 thoughts on “Chloe’s Virus Killing Soup

  1. >Chloe, I'm gonna try this. I posted on Facebook that I had a horrible cold and my friend Sharon sent me the link to your blog. I will definitely try your soup recipe… I love veggies and I really love garlic! Thanks! Smitty <><

  2. >This post shows up on your side bar as a popular post, so I had to comment. I have made this soup *many* times and will attest to its healing properties. My children, who are young and not great lovers of vegetables, request this soup when they are sick because they *know* it will help them feel better. We keep single portions in the freezer to be brought out in times of illness. It is a staple around here!

  3. >Sandy, thanks so much for stopping by and making such a hearty endorsement. Desperation brought about this soup.When we relocated to the mountain, we kept catching every virus that came to town and so, running out of ideas to strengthen our immune systems, one day I made the most garlicky, vegetable chicken soup I could imagine. With trepidation I put in ALL THAT GARLIC thinking that if it made us well it wouldn't even matter if it tasted good or not.But it does. And I believe it works. And I'm amazed at how many people say that kids like it.

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