This special Oz family chicken soup recipe starts out with a secret cold-fighting ingredient — garlic! With antibacterial and antiviral properties, this ingredient provides the perfect dose of germ-killing power. The sodium in the broth also makes you drink more, and the warmth of the soup, paired with hydration, helps thin out your mucous and open up your sinuses.
From Food Can Fix It. Copyright © 2017 by Dr. Mehmet Oz. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.
- 1 1/2 cups farro, rinsed
- 2 heads garlic
- olive oil
- 6 cups low-sodium chicken stock
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into coins
- 1 jalapeño, thinly sliced (ribs and seeds removed)
- 1 (1-inch) piece fresh ginger, minced
- 1/2 cup chopped fresh flat-leaf parsley (optional)
- 2 cups shredded cooked chicken breast
- juice of 1 lemon
1. Cook the farro according to package instructions and set aside.
2. Preheat the oven to 400°F.
3. Cut the garlic heads crosswise to remove the tops and expose the cloves. Place them on a large piece of aluminum foil; drizzle with olive oil and sprinkle with salt. Gather the edges of the foil and press together to enclose the garlic. Roast for 30 minutes.
4. Remove the garlic from the oven and carefully open the package. Let cool, then squeeze out the softened cloves and discard the papery skins.
5. In a blender, combine the roasted garlic and stock and puree. Set aside.
6. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium heat. Add the onion and carrots and sauté until the onion is translucent. Add the jalapeño and cook for 2 minutes, or until soft. Stir in the ginger and cook just until fragrant.
7. Stir in the stock and the parsley, if using. Add the farro, chicken, and lemon juice. Taste and adjust the seasoning. Serve warm.
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This recipe was recently featured in Food Can Fix It With Daphne Oz.
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