Root Veggie Herbal Chicken Soup

What a great time to boost immunity. I know everyone is spending more time at home right now, what a great way to research more recipes for cooking.  Root vegetables stay good for a long time in the fridge. I typically use carrots, turnips, daikon, celery root. Herbs like rosemary, oregano, sage, and thyme have antimicrobial properties, as well as garlic.  Use these herbs in soup to get extra immune protection against bad invaders. 

Tip: Frozen chicken or fish or beef stays in the freezer good for at least 1-2 months.  Keep these around when you want to use them for a meal, take them out and defrost.

Healthy Tip: Garlic is my favorite immune booster, it is a strong and powerful antimicrobial, have it daily to support your immune system!

Ingredients:

• 3 cups chopped up daikon, turnips, heirloom carrots (or whatever you can find)
  
• 1/2 cup chopped herbs rosemary, oregano, thyme, sage
  
• 2 Tbsp sea salt, 1/4 tsp pepper
  
• 1/2 whole garlic clove, or 2 Tbsp garlic powder
  
• 1 carton of chicken or vegetable bone broth
  
• Fill the carton again with water
  
• 1 package of chicken thighs (optional)
  
• Optional: add 1/4 cup of wild rice
  

Recipe:

1. Add all ingredients into the Instantpot, or a large stove pot.
   
2. Cook in Instant Pot for 30 minutes.  Or bring to a boil and reduce for 30 minutes on medium low while covered.
   

ENJOY! This soup will feed you for a few meals, save it for lunch too.