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  • Writer's pictureElizabeth Taddiken

Dr. T’s Immune Boosting Soup

Updated: Feb 4, 2022

Every year around this time someone in our family starts to feel a little ache in the belly, a little scratchiness in the throat or just plain wiped out. This year it happened to be me to start the season off!

Typically I’m rushing around taking care of whoever it is and never have any time to post about it. Well, this year, I remembered to grab a couple photos and be sure to share this recipe!

It’s my Immune-Boosting Super Soup, and it has been a sick person staple since 1995 in my life when I first got the recipe. It started as traditional homemade chicken soup, but I have since refined and revamped. For us, it always does the trick.

See recipe below, and if vegetarian or vegan, just prepare with veggie broth and without the chicken. Possibly add tofu if that works well for you. It’s still just as delicious and nutritious

Dr. T’s Immune Boosting Super Soup:

(make everything as organic as possible)

1 pound chicken breast or whole roasted chicken

2 boxes of chicken broth

Fill one box 2 more times with filtered water

1 large onion – chopped

2-3 cloves of garlic – pressed

4 scallions with greens – chopped greens and bulbs (separate the two)

1 bag of spinach (don’t know the weight of that)

4 bunches of Bok Choy – chopped greens and bulbs (separate the two)

2 bunches of Celery – chopped

1 inch fresh ginger – peeled and chopped

1 package of fresh shitake mushrooms – sliced

1/4 cup olive or coconut oil

1-2 tblsp Curry powder (depends on your love of curry flavor)

1 tblsp Turmeric powder

Salt and pepper to taste


  • Pour oil in large stockpot allow to heat over medium heat

  • Add Curry powder and Turmeric, and stir with oil until you see light bubbling

  • Add in Onion and Garlic and stir with herbs and spices

  • Stir in all the hard veggies as well as the chopped ginger and shitake mushrooms, sautee until well blended and starting to soften slightly

  • Add chopped chicken and sautee some more

  • Add broth and additional water

  • Heat on medium high until a rolling boil and then turn to simmer/low heat

  • Add all the leafy greens and salt/pepper

  • Allow to cool enough to serve

Makes approximately 8-10 servings

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