Chicken soup is an age-old remedy for boosting the immune system during cold and flu season. This nourishing broth combines with plentiful veggies to feed both the body and the soul. Serve over a bed of quinoa, brown rice, brown rice pasta or a piece of crusty bread if desired. Use within four days or freeze.
Heat a 4-quart stockpot on medium heat and add oil. Add onion and sweat for 2 minutes, stirring frequently. Stir in 1/4 teaspoon salt. Add carrots, rutabaga another 1/4 teaspoon salt and cook for 1-2 minutes. Add mushrooms and saute for 2-3 minutes. Add celery, garlic, ginger and remaining 1/2 teaspoon salt and cook for an additional minute. Cover veggie mixture with broth, cover and bring to a gentle boil. Reduce heat to medium low and simmer covered for 15 minutes. Then stir in chicken and simmer for 5 more minutes. Turn off heat and stir in spinach. Taste to adjust salt. Serve each bowl with 1/2 cup cabbage and 1/4 cup cilantro.
For added health benefits, try using "Basic Bone Broth" as your broth base for this dish.