Virus Buster Chicken Soup. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come.......... 

A rich and "good for what ails you" chicken soup
Virus Buster Chicken Soup

This is not regular soup, and it is not even a recipe for soup. It is a process and you can use it and amend it for your own family's needs and taste preferences.  I was aiming for superior bone broth strength and lots of aromatic vegetables for flavor.

Jewish Mother Style Virus Buster Chicken Soup
by the seat of my pants

12 chicken (bone-in) legs
fresh filtered water, about 2-3 quarts
1 large stockpot

12 whole cloves garlic, peeled
4-6 thick slices fresh ginger, peeled
4-6 bay leaves
1/4 t peppercorns
3-4 chicken feet*
reserved bones

3 leeks, sliced
1 onion, diced
1 green pepper, diced
4-6 ribs celery diced
salt to taste

4 carrots, peeled and diced
2 c green beans, cut into 1-inch pieces
1 c peas

Cover the chicken legs with water. Bring to a boil, reduce heat and simmer about 1 hour. Turn off heat and let chicken poach in the broth. Remove chicken legs to a platter and let cool until you can remove the bone, with a quick twist. Return any broth on the platter to the stockpot. Set meat aside and let cool completely.

Cooks Wisdom:  After thought and update! The more I thought about this, I realized that the simplest solution would be to tie the bones (after removing the meet) and chick feet together with a bit of kitchen twine. Place that in the bottom of the kettle and continue to make the soup. The bones all bundled up, would be adding nutrition to the soup and be out of the way as well.

Mean while:
Bone broth with a carcass and some raw chicken feet, chicken feet make the difference!
Bones make the best broth.

In the bottom of a clean large stockpot, place the reserved bones and the chicken feet.  Add the garlic, ginger and bay leaf.

Cover this group of ingredients with a stainless steel collapsible vegetable steamer.  The goal is to continue to extract the goodness of the bones and yet keep them separate from the soup.

Add the leeks, onion, pepper and celery.

Bring to a boil, reduce heat simmer for an additional 1-2 hours.

Remove skin, etc from the reserved chicken meat. Dice or shred chicken meat, refrigerate until needed. I used half the cooked chicken meat in the soup, the rest will make some great chicken salad sandwiches!

bone stock, chicken soup, virus buster sup
Jewish Mother Style Virus Buster Chicken Soup!

When the soup has simmered the second time, add the carrots and green beans. Cook until tender.

Add reserved chicken meat, taste for seasonings, adjust if needed.

By the way, this is delicious soup, even if you don't have a virus.....

*chicken feet can be found at most large Asian markets


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  1. Looks great! I make our dogs food out of cooked chicken, then save the bones for broth. That is the richest tasting broth ever! Hope you guys get to feeling better soon!

  2. Ugh! Being sick is no fun. Hope you are feeling better now.
    Thanks for sharing your viral-busting soup at Souper Sundays this week. It definitely looks like it would help you feel better! ;-)

  3. I came down with stomach flu last week and was home for three days! No soup, but I survived on rice and chicken porridge! Finished reading a book in those three days. xoxo Emily @ CC

  4. Liz, I just made another batch of bone stock for the freezer. I especially like it for making brown rice.

    Deb, We are on the mend, but this virus really hangs on. Thanks for visiting.

    Emily, I have done some reading also during this time, glad you are better!


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