Stracciatella – A soup of “documented therapeutic and recuperative virtues.”

I thought this would be a good time to post this traditional Italian chicken soup recipe, since there seems to be a bad winter cold and flu going around. There are many versions of this soup recipe...this is how I make mine. My mother always made her own version for me whenever I had a cold when I was a kid. Just inhaling the steam coming off of a steaming bowl of this soup seemed to make me feel better. According to the Mayo Clinic, "Chicken soup might help relieve cold and flu symptoms in two ways. First, it acts as an anti-inflammatory by inhibiting the movement of neutrophils — immune system cells that participate in the body's inflammatory response. Second, it temporarily speeds up the movement of mucus, possibly helping relieve congestion and limiting the amount of time viruses are in contact with the nose lining." The addition of different herbs can boost its potency and serve as an immune tonic. 

According to one testimonial: 

“If you are a matron with young ideas, take stracciatella. 

If you are a gentleman in whom performance and desire are in disequilibrium,

stracciatella is your soup. If you are an infant and anemic, put

stracciatella in your little stomach. If you are a convalescent,

stracciatella is your dish.” 

One Italian grandmother stated: “It washes away the sins of the weekend.”

Ingredients:

Bones from 1 roasted organic, pastured chicken (include feet for bone and skin health)

diced, cooked chicken

2 onions, chopped

as many garlic cloves as you like

4 carrots, diced

4 celery sticks, chopped

a handful or 2 of sliced mushrooms (shiitake, maitake, oyster)

a handful of chopped kale, escarole, or chard

1 T. apple cider vinegar

1 egg

parsley

salt and pepper

small soup pasta, cooked (optional)

grated parmesan cheese (optional, note that dairy may worsen congestion in some individuals)

Optional - herbs may be added if desired:

• black reishi mushroom slices (immune stimulant, builds resistance against infections when used regularly)

• codonopsis or ginseng root (immune tonic, enhances energy)

• astragulus (immune tonic, strengthens the lungs)

• jujube dates (strengthens resistance to colds, adds mild sweetness)

• thyme (mild expectorant for wet coughs)

• hot peppers - cayenne (helps clear the sinuses and ward off colds)

Place the chicken bones in a crock pot and cover with water. Add the vinegar (helps extract minerals from the bones), 1 onion, most of the garlic, 2 carrots, 2 celery sticks, and optional herbs, if using. Turn crock pot on and allow to cook overnight. Strain into a large bowl, pressing down with the back of a large spoon to extract the flavorful juices. Discard what is left in the strainer and return the broth to the crockpot. Add the remaining carrots, celery, onion, mushrooms, kale, and diced chicken and let cook for 1 hour. Beat in the egg, add parsley, salt and pepper to taste, and soup pasta, if using (kids like this). I like to add a bit of raw garlic to my bowl before I scoop the soup in - for extra infection-fighting power. Sprinkle parmesan cheese on top if desired. Be healthy and enjoy!