Chicken soup – Bert’s penicillin flu and cold season
This soup is to be made ONLY as directed.
Not over heated (NEVER MICRO-WAVED) or adding starches unless directed.
In a 4 -5 quart pot
1 whole “natural or organic chicken…..(or 8 thighs) and remove skin and “bone-in” is IMPORTANT
After cooking bones maybe removed
3 large onions different colors all vegetables finely chopped
1 whole large cluster garlic
6 – 7 large celery optional additions
6 – 7 carrots grated sprouts alfalfa and or bean sprouts
30 – 40 sprigs of parsley specific herbs for specific conditions
1 – 3 bell peppers varied colors dried mushrooms, i.e. Miatake, Shitake
½ lb – 1 lb mushrooms varied types
4 – 5 squeezed lemons (throw out hulls)
2 – 3 squeezed limes (throw out hulls) DO NOT ADD OTHER INGREDIENTS
1/8 teaspoon salt sea or himalayan
1/8 teaspoon mixed pepper red, black and white
1 heaped tablespoon grated ginger
FILL POT WITH WATER
DO NOT BOIL…..SIMMER 2 + HOURS?
OPTIONAL EXTRA VEGETABLES when not being used for being ill or sick…. Broccoli, cauliflower, green beans, asparagus, spinach, etc
THIS SOUP IS ESPECIALLY GOOD FOR WHEN SOMEONE IS SICK! It should be alternated with small fruit snacks in about every two hour intervals and correct, ADEQUATE SUPPLEMENTATION. Best fruit snacks in the above case are mango, pineapple, kiwi, grapefruit and berries excluding strawberries! REMEMBER sickness is a case of the body being attacked by a microbe and not being able to “adequately” respond in almost all cases.
1 Tablespoon oil (olive or safflower) should be added to each bowl “after” warming while in bowl!
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