This is one of my favorite soups to make during cold and flu season. Feel free to add any vegetables you prefer. Diced yams or winter squash are an excellent addition, so are finely chopped hot peppers. You can also replace the napa cabbage with either green or savoy cabbage.
Ingredients
Broth
1
whole chicken
(4 to 5 pounds)
16 cups
water
1 medium
onions
chopped
3
celery stalks
chopped
2
carrots
chopped
5
shiitake mushrooms
chopped
1 heads
garlic
cut in half cross-wise
3 inches
fresh ginger
chopped
2 tablespoons
astragalus root
1 teaspoons
whole black peppercorns
1
lemongrass stalks
chopped
(optional)
1 tablespoons
sea salt
Soup
1 medium
onions
chopped
3
carrots
sliced
4
celery stalks
chopped
2 cups
thinly sliced
shiitake mushrooms
1 large
red bell peppers
2 teaspoons
grated
fresh ginger
1 teaspoons
crushed red pepper flakes
4 cups
thinly sliced
napa cabbage
1 cups
chopped
cilantro