30 Minute Restorative Broth for Cold and Flu

 

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Restorative Broth sounds so refined doesn’t it? I actually got this term thanks to Downton Abbey which has a few funny scenes including one of the maids (Danker) claiming to make a delicious broth, only to be full-out bluffing.  Ironically, when she is asked to make the broth, they can hardly smell it without gagging but Victoria Crawley ends up liking it! Strange old lady…

Today we are resting at home with a cold bug in the house. These days are always bitter sweet for me. I have to make arrangements and cancel all work plans for the day until Alex returns home from work. But then, I get the joy of taking care of my kids and getting in some extra snuggle time. With a 102.7 fever, sore throat and cough (he tested negative for the flu) all he wanted was some hot soup. Thus, the restorative broth was born!

This broth is pure and delicious, yet not too rich in flavor. It only takes 30 minutes to make and now that I’ve made it, I might start making this once a week and storing the broth in glass jars. I usually go through 1-2 cartons of chicken broth each week so it will take a bit more time, but save me 2.50$ per carton. Plus, I know what’s in it AND it tastes better. Definitely worth it!

(Make 1-2 jars full and use during the week. Don’t make too much because it is not shelf stable. If you have a little extra, pour into ice cube trays and freeze for quick broth you can add to anything!)

You can play around with spices and make a vegan version as well. All you need is a large wire strainer. If you don’t have one, get one NOW! No excuses.

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Classic Restorative Broth Recipe 

1 natural/organic chicken breast

10 peppercorns

1 inch peice of ginger, washed well

1 bay leaf

1 tsp Himilayan Sea Salt

1-2 large carrot, cut into large peices

1/2 onion, wedged

6 cups filtered water

(Other spices to try: Star Anise, Cinimmon Stick, Coriander, Lavender, Garlic)

(Other flavorings to try: fennel, celery root, parsnip)

 

Vegan Restorative Broth

1 Fennel Bulb

1 Onion

1 Celery stick or Celery root

2 Carrots

1 Bay Leaf

1 inc peice ginger

10 peppercorns

1 tsp Himilayan sea salt

Directions

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Bring water to a boil and add the chicken first. When it turns white, add everything else (including spices). Bring to a rolling boil, then turn down to a simmer. Boil partially covered for 25 minutes. Remove the chicken and immediately put it in a bowl of ice water to Blanche. Strain the broth once or twice though a wire strainer. And serve!

I sliced the carrots, rinsed them and returned them to the broth. You can pull the chicken and store in Tupperware for another recipe or add it back to the broth with some cooked brown rice or pasta for a chicken soup. Oh, the possibilities!

Enjoy!

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