How to Cook a Chicken Soup at the Onset of Fever Flu

by: Mary Ann Bolanos

Ingredients:

Broth

Chicken: 1 whole
1 Bulb onion
1 whole garlic
Salt
Pepper
Ginger (1/2 tsp minced)
Boil chicken until cook and tender.
Strain to have a clear broth.
Lemon Grass

Soup

3 T of Virgin Coconut Oil
7 pieces of garlic heads
1 onion bulb
Chicken Soup Broth (from fresh chicken)
Optional: Noodles or macaroni
Carrots diced (2 medium pieces)
Onion leaves or leeks.
1 boiled organic egg.

Procedure:

1. Boil the chicken to make a broth.
Measure 2.5 C per person. Add in 1 bulb onion cut and
1 whole garlic, salt, pepper.  Add in washed and cleaned
lemon grass. Bring to boil for 5 minutes. Then take out
lemon grass.

2. Wash egg with soap and water. Roller boil
egg whole with its shell in 1 cup of water
 and 1/4 c of vinegar until cooked (3 minutes for
hard boiled egg).

Let it cool when cooked. Take out the shell and
set aside.


Soup:

1. Saute 7 pieces of garlic heads, minced onion bulb,  chicken meat shredded.
2. Add in noodles or macaroni
3. Boil for 8 minutes.
4. Add carrots and 1 whole egg.
5. Add onion leaves - julienne cut.
6. If serving with macaroni, you may add in soy milk for adults or
full cream milk for children 3T for every 2.5 C of soup.
7. If serving with noodles, do not add milk, but serve with
cut calamansi.

Serve hot with cold calamansi juice w/real wild honey.