My two youngest and I caught obnoxious colds last weekend and are still a bit under the weather.  So our menu has been reduced to sandwiches and chicken soup and whatever my older two can scrounge up for Daddy.  So if you are so inclined (or are ill as well!)  here's a recipe for chicken soup from Jordan Rubin that will hopefully speed up the healing process!

COLD and FLU Bustin' Spicy Chicken Soup

Ingredients:

1 whole organic, free range chicken

2-4 chicken feet (optional)

3-4 quarts cold filtered water

1 T raw apple cider vinegar

4 medium sized, coarsely chopped onions

8 medium carrots, peeled and coarsely chopped

6 celery stalks, coarsely chopped

2-4 chopped zuchinis

4-6 T extra virgin coconut oil

1 bunch parsley

5 garlic cloves

4 inches grated ginger

2-4 T Celtic Sea Salt

1/4-1/2 t cayenne pepper

Directions: If you are unsing a whole chicken, remove fat glands and the gizzards from the cavity.  GBy all means, use chicken feet if you can find them.  Place chicken or chicken pieces in a large stainless steel pot with the water, vinegar, and all the vegetables except parsley.  Let stand for ten minutes before heating.  Brind to a boil and remove scum that rises to the top.  Cover and cook for twelve to twenty-four hours.  The longer you cook the stock, the more healing it will be.  About fifteen minutes before finishing the stock, add parsley.  This will impart additional mineral ions to the broth.  Remove from heat and take out chicken and the chicken feet.  Let it cool and remove chicken meat fromthe carcass, discarding the bones and the feet.  Drop the meat back into the soup.    (This recipe is from The Great Physician's Rx for Colds and Flu by Jordan Rubin with Joseph Brasco, M.D.)

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