Warming Winter Soups for Boosting the Immune System

In the winter it is important to eat more warming foods like hearty soups with lots of root vegetables. Both soups below contain ingredients which boost the immune system to help fight off colds and flu's which are common this time of year.

The first soup contains chicken; for a vegetarian option see the second soup recipe.

Jen's Immune Boost Soup

This recipe is of one of the best remedies for colds & flu's and always makes me feel better.

First I use organic chicken breasts (or drumsticks if you like dark meat) and put them in a pot, cover with water and boil until there is about half the liquid remaining. When it is done, set aside.

In another pot, simmer 6 cups chicken or vegetable stock, 1 cup cooked basmati rice, 1/4 tsp. salt (I also like to add some Chinese herbs to this, such as a handful of Astragalus root, Lycci berries, and Job's Tears). Let this simmer for 1/2 hour.

Meanwhile, in a skillet, saute the following ingredients for about 5 minutes. (Feel free to experiment and add other vegetables too).

  • 1 chopped onion
  • 1 diced carrot
  • 1 sliced bell pepper
  • 1/2 cup shitake mushrooms
  • 1 Tbsp. olive oil

Add 6 cloves chopped garlic and saute for 1 minute more.

Remove the Astragalus root from the stock and add the vegetables and cooked chicken to the broth. Cook on low heat for 1/2 hour more.

Turn off the heat and in a separate bowl, dissolve 1/4 cup miso in a few spoonfuls of broth. Pour this into the soup and stir, cover and let it sit for 5 minutes to let the flavors mingle.

Winter Root Soup

Created by Zeny Yance


  • 10 cups vegetable broth
  • 2 turnips (regular size), cut into small cubes
  • 4 beets, peeled and cut into small cubes
  • 3 burdock roots, peeled and sliced (1/4 inch thick)
  • 1/4 pound shiitake mushrooms (cut in half)
  • 1 large onion, thinly sliced
  • 1 bay leaf
  • 1 piece prepared Rehmannia (Shu Di Huang)
  • 10 cups vegetable broth
  • 4 pieces Shan Yao
  • 2 pieces Astragalus (Huang Qi)
  • 1/2-1 piece whole, pressed Dong Gui
  • 8 whole peppercorns
  • 1 tbsp. honey (optional)

Bring broth to a boil in a large pot. Add burdock, turnips, and beets. Reduce the heat to medium, cover and cook for 15 minutes, or until tender.

Add mushrooms, herbs, onion, bay leaf and peppercorns. Cover and simmer for 45 minutes.

Season to taste with salt, black pepper, and honey. Serve and top with a teaspoon of dill cream sauce.

Optional Dill Cream:

Mix together:

  • 1 tbsp. chopped fresh dill
  • 1/2 cup sour cream
  • 1 tbsp. finely chopped green onion

Compiled by Jennifer Attridge


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