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 as well as your children’s 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 herb roots that they include in the base broth or soup itself.
Over the years, I have tinkered with some immune boosting soup recipes and last year finally nailed my ideal immune boosting soup. It is packed full of 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 immune boosting soup with.
Immune Boosting Broth & Soup Recipes
Immune Boosting Broth & Immune Boosting Soup
An immune boosting broth chalk full of herbal goodness. An immune boosting soup filled with nourishing herbs and vegetables guaranteed to ward off colds, flues, and viruses!
For Immune Boosting Broth
- 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)
For Immune Boosting Soup
- 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)
For Immune Boosting Broth
- Place the Chinese herb roots (Astragulus, Burdock, and Dandelion) into a muslin bag or a tea ball. Set aside.
- Place all of the other ingredients into a slow cooker large enough to accommodate everything.
- Cover and cook on low for 24 hours.
- 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.
- Strain the broth and set 2 quarts aside to make the soup.
For Immune Boosting Soup
- In large skillet, sauté the onion, carrot, and shiitakes in olive oil until carrots are soft but not completely cooked.
- Add the garlic and sauté another minute or so.
- Add all of this to a medium stockpot.
- Return to your skillet and add the greens.
- While stirring, let the greens wilt for about three minutes. Collard greens may take longer.
- Add the greens to the stock pot.
- Pour in your 2 quarts of broth then add the ginger.
- Place the ginseng into the muslim bag or tea ball you used earlier and add it to the pot.
- Cover and simmer on low for 4-6 hours.
- Ladle into bowls and add one tablespoons of collagen hydrolosate. Stir it in until dissolved.
- Serve immediately.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 436mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 10g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
You are more than welcome to add other veggies such as potatoes, celery, turnips, parsnips, etc… to this immune boosting soup. I like to top mine with slices of green onions.
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 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.
Chi Chi says
“Place the Chinese herb roots (Astragulus, Burdock, and Dandelion) into a Muslim bag or a tea ball. Set aside….”
Did you mean a *muslin* bag?
This came right on time. Thanks for the recipe!
AHAHAHA!!!! That was fantastic! Thanks for catching it Chi Chi.
Can you replace the dandelion greens with another green instead?
Hi Suzanne! Yes, you can replace it with whatever you want greens-wise but in terms of it’s “super powers” there isn’t really a replacement for it. If you have access to nettles, those would be the best substitution. Flavor wise, you can use spinach in their place. Hope that helps!
I have regular Great Lakes gelatin. Do you think I could use that in place?
Absolutely you can use the “red” can of Great Lakes. Just make sure you “sprinkle it” around and leave it for a minute so it can bloom.