I came up with this recipe as a way to help protect against illness. I wanted something that included the good enzymes from chicken and also had the powerful antibiotic properties of garlic and ginger.
I chose to use apple cider vinegar with the mother in it because that helps break down the enzymes in the chicken bones. I do the same thing with my Chicken and Dumplings recipe, but lime can be substituted for apple cider vinegar in this recipe.
I used rice noodles, carrots, and radishes because they went well with the ginger and are full of antioxidants. All in all, this is a nourishing soup.
Things to note:
It is better to add the garlic and ginger at the last moment right before serving because this will keep the garlic from overcooking.
You want the alison properties in the garlic to be present because that is what has the antibiotic properties. These properties decrease after about five minutes of cooking time.
A perfect soup for a chilly winter night or for anyone looking for extra nourishment while ill.
- 1 5 lb chicken
- 2 tablespoons apple cider vinegar
- 1 to 2 tablespoons honey
- 1 teaspoon salt
- 4 carrots
- 6 oz radishes
- 6 to 8 oz rice noodles
- 2 tablespoons garlic finely chopped
- 2 tablespoons ginger finely chopped
- 1 serrano pepper thinly sliced
- 2 tablespoons fresh cilantro
- Pressure cook chicken in an instant pot or pressure cooker for 35 minutes in 7 cups of water with salt and vinegar.
- Remove chicken from the bones and return to pot. Cook carrots in broth until close to tender then add noodles and radishes, and serrano pepper.
- Add honey, garlic, ginger, and cilantro at the last minute to increase health benefits. Taste and see if more salt is needed. Serve immediately.