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The Cold & Flu Fighter!
By (Published: )
Prep Time Cooking Time Servings
6 people
  • 1.5 cups diced chicken
  • 2 L (8 cups) broth
  • 1 diced onion
  • 1/2 cup diced carrot
  • 1/3 cup sliced celery
  • 1/3 cup sliced bok choy
  • 2 cloves of fresh garlic, crushed
  • 1/2 bulb roasted garlic, peeled (optional)
  • 1/3 cup roasted diced fennel root (optional)
  • 1 cup rice noodles
  • 3 tbsp coconut oil
  • 1/2 tsp lemon zest
  • 1/2 tsp pepper
  • 1/4 tsp thyme (about 1/5 inches of fresh)
  • 1/4 tsp paprika
  • 1/8 tsp cayenne
  • 1 bay leaf
  • 3 tbsp chopped cilantro
  • 1/2 tsp salt

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1)In a large pot over medium heat, warm coconut oil. When shimmering, add onion, fresh garlic and chicken. Cook, stirring occasionally, until onion is transparent.
2)Add remaining ingredients except cilantro, broth and noodles. Continue cooking and stirring for 8-10 minutes, until vegetables have started to soften. If things look too dry, then add a little broth.
3)Fill with broth, stir to move ingredients from the bottom and increase heat a little. Bring to a rolling boil.
4)Add the noodles and cook at a rolling boil for 5 minutes. Lower heat to about 25% or less and cook, covered, until ready to eat. 5)Add cilantro after removing from heat, a couple of minutes before serving.

Suitable for these diets:

Gluten Free

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