Chicken soup for colds and flu

This failsafe adaptation is from Rennard BO and others, Chicken soup inhibits neutrophil chemotaxis in vitro, Chest, 2000;118:1150-1157. The laboratory version contained onions instead of leeks and shallots; turnips instead of swedes; parsnips, sweet potato and carrots which are OK if you can tolerate moderate salicylates but should not be used for your strict elimination diet, see below for alternatives.

1 chicken (approx 2-2.5 kg)
400 gm packet of extra chicken wings
2 leeks and 2 large shallots (instead of onions)
2 large potatoes, peeled (or 1 sweet potato and 3 parsnips for some salicylates)
2 swedes, peeled
11 to 12 large Brussels sprouts (or carrots for some salicylates)
5 to 6 celery stems
1 tbsp of parsley (or 1 bunch for some salicylates)
salt to taste

Clean the chicken, put it in a large pot, and cover it with cold water. Bring the water to a boil. Add the chicken wings, leeks, shallots, potatoes and swedes (or sweet potato, parsnip and carrots). Boil about 1.5 hours. Remove fat from the surface as it accumulates. Add the Brussels sprouts, celery, parsley and salt. Cook the mixture about 45 min longer. Remove the chicken. The chicken is not used further for the soup and can be used in any dish that requires cooked chicken. Put the vegetables in a food processor until they are chopped fine. Freezes well.

See another chicken soup recipe that doesn't use a whole chicken

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