Chicken Bouillon

The ancient powerful remedy for colds, flu, fatigue, and more…

First, you need to cook traditional chicken broth (also known as “Jewish penicillin”). Ingredients:

• 3 pounds of chicken (the whole or bony parts; chicken organ meats can also be added)

• 1-3 stalks of celery may be added. Cut them into 1-2-inch pieces.

• 2 medium carrots, peeled (or just well washed for organic carrots) and cut into 3-4 inch pieces

• 1 medium onion, peeled and cut in half

• 3-6 cloves garlic, peeled

• 2-3 dry bay leafs

• 5-10 black and/or white peppercorns

• ½-1 teaspoon kosher salt (according to your taste)

• 4 quarts cold water

Preparation:

1. Place all the ingredients in a pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until the chicken is soft and easily taken apart (1-2 hrs.).

2. Second, cook the “filler” for your soup separately. Then add it into your bowl of broth with the pieces of cooked chicken.

3. Add a grain: Buckwheat, millet, quinoa, or jobs tears.

4. Add some root vegetables: sweet potatoes or/and turnips.

5. Finally, add your choice of chopped fresh herbs: parsley, dill, basil, cilantro, mint or bean sprouts.

A few drops of sesame oil added to the bowl of soup to give the soup a wonderful flavor and aroma. BON APPETIT!!