Colds and flues and other nasty viruses run rampant this time of year. That’s why it is important to do as much as you can to strengthen your immune system.
While there are a lot of herbs, teas, and supplements that you can pump your body full of, there are also some amazing recipes that are chalk full of immune boosting goodness.
Chinese infused recipes seem to almost always pack the biggest punch immunity wise. It is usually because of the strong medicine herb roots that they include in the base broth or soup itself.
Over the years, I have tinkered with some soup recipes and last year finally nailed my ideal soup. It is packed full of medicinal Chinese herbs, immune boosting vegetables, and of course the supportive benefits found in the chicken/beef stock itself.
I prefer to make a strong stock first and I freeze the leftovers to either drink for added immunity support when I am feeling ill or to make another couple of batches of soup with.
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Immune Boosting Broth Recipe
- • 6 quarts filtered water
- • 1 whole chicken cut into pieces OR some beef bones (you can also use chicken feet, oxtails…whatever you typically use to make your bone or meat broth with).
- • 1 large onion, sliced
- • 6 cloves of garlic (you can roast these first to change the flavor a bit)
- • 2 tablespoons sea salt
- • 3 ounces Astragalus root slices (found here)
- • 3 ounces Burdock root slices (also called Gobo and found here)
- • 3 ounces Dandelion root (this is the brand I use and love)
- 1. Place the Chinese herb roots (Astragulus, Burdock, and Dandelion) into a muslin bag or a tea ball. Set aside.
- 2. Place all of the other ingredients into a slow cooker large enough to accommodate everything.
- 3. Cover and cook on low for 24 hours.
- 4. You will want to add the Chinese herb roots during the last 2-3 hours of cooking. If you forget, just add them in at the 24 hour mark and cook longer.
- 5. Strain the broth and set 2 quarts aside to make the soup.
Immune Boosting Soup Recipe
- • 1 medium onion chopped coarsely
- • 2 carrots, diced
- • 8 shiitake mushrooms, stems removed, diced (I get this dried brand in a pinch)
- • 1/4 cup olive oil
- • 8 cloves garlic, minced
- • 1 small bunch dandelion greens, chopped
- • 1 bunch chard, kale, or collard leaves, stems removed and chopped
- • 2 quarts broth
- • 1 1” piece of ginger root, sliced thinly
- • 2 ginseng roots
- • Collagen hydrolosate (find it here)
- 1. In large skillet, sauté the onion, carrot, and shiitakes in olive oil until carrots are soft but not completely cooked.
- 2. Add the garlic and sauté another minute or so.
- 3. Add all of this to a medium stockpot.
- 4. Return to your skillet and add the greens.
- 5. While stirring, let the greens wilt for about three minutes. Collard greens may take longer.
- 6. Add the greens to the stock pot.
- 7. Pour in your 2 quarts of broth then add the ginger.
- 8. Place the ginseng into the muslim bag or tea ball you used earlier and add it to the pot.
- 9. Cover and simmer on low for 4-6 hours.
- 10. Ladle into bowls and add one tablespoons of collagen hydrolosate. Stir it in until dissolved.
- 11. Serve immediately.
The herbs in this recipe are used in Chinese medicine to support and build healthy immune function. These herbs are classified as adaptogens, which means they are non-specific remedies that support the health of the entire body. You are welcome to change up the roots in this recipe if you are familiar with their medicinal properties. I choose these three because we have had great success with them as a family.
The one Chinese root herb I absolutely keep in stock is Astragalus. This is a supreme immune system builder and tonic. It is energizing, and supports the function of the lugs and digestive system. It is warming and especially good when taken in the winter.
Do you have any family recipes that you make when illness strikes? What about recipes for prevention?