It's that time of year again! One day it is 10 degrees out, damp and rainy and the next it is 28 and sunny. All these big weather swings are seen as stressors by your body. Couple that with the kids being back to school and bringing home lots of fun germs, we have a recipe for sickness. You may have noticed that many people around you have colds, sore throats, sniffles and congestion.
One way to help support your body through these big swings in temperature is by making a Change of Season Soup Change of Season Soup is something that originated in China with roots in Chinese Medicine. Change of Season Soup is a traditional bone broth, with added herbs that help the body to combat the extra invaders present at this time of the year. It supports the immune system and also works as an adaptogen (herbs that help the body respond to stress).
Ingredients Needed For Soup
- Bones from 1 Chicken- best to get from a Farmer's Market
- 2 TBSP Garlic
- 2 TBSP Fresh Ginger
- 1/2 an Onion
- 1/2 cup Chopped Celery
- 1/2 Cup Chopped Carrots
- Any leftover veggies from your kitchen (mushrooms, greens, leeks etc)
- 1-2 TBSP Apple Cider Vinegar
- Juice of 1/2 a Lemon
- 1-2 Organic Chicken Bouillon Cubed (I use GoBIO)
- Codonopsis Root: 4 sticks, 10 cm long. Helps to support the immune system, build blood and strengthen the body's fluids
- Astragalus Root: 4 sticks, 15 cm long. Supports the immune system, supports stress response, increases energy, nourishes the spleen, tonifies the blood and the lungs
- Wild Yam: 4 sticks, 5 cm long. Tonifies and balances the lungs and kidneys
- Gogi Berries: 3 TBSP. Strengthen the liver and kidneys. High in Vitamin A and C
To watch Dr Alexis show you how to make the soup using an Instant Pot, click here.
For how to make the soup using a slow cooker, click here. This shows how to make a bone broth, the only difference is to add the above herbs.
In the morning, you wake up strain your soup and you are done! Drink 1 cup of soup per day for at least 3-4 days. You can also use this as a stock in another soup you make, or as the water in rice.
For those of you living in Canada, I have found that September/October and March April are the best times of year to enjoy this soup
Here's to you staying healthy this fall!