CHICKEN GINGER SOUP FLU BRU

An old Chinese recuperative remedy

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INGREDIENTS

One whole chicken

Two cloves garlic

One large piece of root ginger

One bunch of spring onions

One half bunch of silverbeet (including the white stems)

One leek

Any other vegetables as desired (potatoes, carrots etc.)

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METHOD

Skin the chicken, remove all visible fat.

Quarter and boil until the flesh turns white.

Remove chicken, bone and replace meat and large bones

back into the broth.

Cut ginger into long thin slices about the thickness of a gold coin

and add along with all the other vegetables ( this is so you can remove

the slices from each serving if you don't want to eat them, you can put

back into the soup ).

Simmer for one hour and serve ( tastes better the next day )

Add chicken stock if desired.

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Dosage

 Take twice daily eg. for lunch and as an entree for dinner.

Take for five to seven days (can add fresh vegetables to the soup

as needed).