Kathie Sue Golden, ND, LM, likes to give this anti-viral soup recipe to her patients during cold and flu season and any other time the immune system needs a boost.
Simmer chicken breasts in water for 1-2 hours. Check periodically to make sure the water doesn’t boil away; add more water as necessary. During the last half-hour, add garlic, onion(s) and mushrooms. Remove from heat. Set boiled chicken breasts aside. Add tamari, miso, cayenne pepper and other seasonings to the broth. You may choose to shred or chop the chicken meat and add it back into the soup, or save it for other uses.