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Golden Soup for Cold & Flu Season

A nourishing, immune-boosting soup filled with vitamins, antioxidants, and comfort.
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Ingredients
  

  • 2 large onions roughly chopped
  • 2 heads of fresh garlic about 10–15 cloves, peeled and left whole
  • 3 stalks celery chopped
  • 4 Tbsp sesame oil
  • 4 Tbsp olive oil combine both oils into a 50/50 blend to keep on hand
  • 1 small bag petite carrots
  • 3 cartons 32 oz each bone broth, plus 32 oz water as needed
  • 1 rotisserie chicken peeled and deboned (discard skin and bones)
  • 4 –5 Tbsp Trinity Spice Company Hibachi Seasoning
  • 3 Tbsp turmeric
  • ½ tsp red pepper flakes adjust to taste
  • 1 small arm of fresh ginger peeled and added whole
  • ½ head cabbage cut into chunks
  • 1 head broccoli cut into florets
  • 1 head cauliflower cut into florets
  • 1 zucchini sliced
  • 1 small bag fresh green beans or snow peas
  • 1 ear of corn kernels cut off the cob
  • Handful of Spinach
  • Optional: 1 package of vegetable potstickers or any preferred variety
  • Alternative: 6–8 Tbsp soy sauce if not using potstickers

Method
 

Sauté the aromatics:
  1. In a large stockpot, heat your 50/50 oil blend over medium heat. Add onions, garlic cloves, and celery. Cook until onions are translucent and fragrant.
Add carrots, chicken, and broth:
  1. Stir in the carrots, then add the deboned rotisserie chicken and two cartons (64 oz) of bone broth. Bring to a simmer and cook for 20 minutes.
Season and simmer:
  1. Add the Hibachi seasoning, turmeric, red pepper flakes, and the peeled whole piece of ginger. As the broth reduces, pour in the third carton (32 oz) of bone broth to maintain your desired consistency. Simmer for another 45 minutes.
Add hearty vegetables:
  1. Stir in cabbage, broccoli, and cauliflower. Cook for 30–45 minutes, until tender when pierced with a fork.
Finish with tender veggies:
  1. Add zucchini, green beans (or snow peas), and corn kernels. Cook for another 20–30 minutes until all vegetables are soft and flavors are well blended.
  2. If the soup becomes too condensed, add up to 32 oz of water to thin as needed.
Optional Potstickers or Soy Sauce:
  1. About 20 minutes before your soup is done, start cooking your potstickers in a separate pan according to the package directions.
  2. For best flavor: Use vegetable potstickers — they complement this soup beautifully.
  3. Once cooked, add your spinach and pour the potsticker sauce directly into your soup for added richness and depth of flavor.
  4. When serving, place a few potstickers on top of each bowl.
  5. If you’re not using potstickers, simply add 6–8 tablespoons of soy sauce directly to the soup in their place.
Final touch:
  1. Drizzle a generous squirt of your 50/50 oil blend across the top just before serving for a rich, silky finish.

Notes

Serve hot, with a few potstickers resting on top of each bowl for a cozy, comforting meal packed with nutrients, flavor, and warmth.