There are some studies that show that undenatured chicken collegen may help relieve symptoms of rheumatoid arthritis. So can chicken soup help RA? I’ll leave that to the scientists. I know that I always feel better after a bowl of soup! I love soup! Expecially when the weather is cold and damp. This is my chicken soup recipe. It is loaded with nutrients, antioxidants and has anti-inflammatories also. I have purposefully left the size of the cut up vegetables up to you because I know how hard it can be to get small cuts when your hands are hurting and it really does not matter what size they are because they will simmer for long enough to fully cook anyway. I hope you try it!
If I have the time I prefer to make the stock myself. If not commercial stock is fine but make sure that it is low fat and sodium.
Chicken Stock:
1 Chicken Roaster carcass (It is more economical to use the leftover roaster, but you can use fresh chicken (with the bones) as well)
1 small Onion quartered with the skin
2 unpeeled Carrot cut up
2 Celery stalk cut up
16 cups purified cold Water.
Put chicken, onion, carrot and celery in large stock pot. Add water. Heat to boil. Reduce heat to simmer. Simmer 2 hours. Place colander in 2nd stock pot strain chicken and vegetables. Remove colander from pot so that stock remains. Put chicken and vegetables to the side to cool. Once cooled discard vegetables and chicken bones.
1 Tablespoon Olive Oil
1 Medium Onion chopped
1 Tablespoon Fresh Ginger Root peeled & minced (or if it is easier you can use a grater and just grate it)
2 Clove Garlic crushed or minced ( you can grate the garlic as well)
2 Ribs Celery with leaves diced( or cut to whatever size is manageable)
10 cups Chicken Stock
1 Large New Potato chopped with skin
2 Carrots (peeled) chopped
1 cup frozen kernel Corn
1 Bay Leaf
1 Tablespoon Parsley
1/2 cup Brown Rice
1 Whole Boneless Chicken Breast ( optional based on how you get your stock ) diced
Salt ( I prefer sea salt ) to taste
Pepper ( I like fresh ground ) to taste
In the original pot heat 1 Tbs olive oil. Add onion, garlic, ginger and celery. Saute over medium heat until the onion begins to wilt and the celery begins to brighten. From the cooled colander remove chicken from the bone and cut into bite size pieces if necessary.
Note: If you are using a commercial stock, saute the chicken breast with the onion and celery before adding the stock
Add chicken stock, carrot, potato, corn, bay leaf, parsley and chicken. Heat to boil and add brown rice. Reduce heat to medium, cook for 20 minutes reduce to simmer.
Serve with garnish of fresh chopped scallion or chives.
Salt & Pepper to taste.
Tags: anti-inflammatories, antioxidants, chicken soup, nutients, RA, Recipe
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My alternative practitioner has recommended that I drink a small portion of broth made from bone on a daily basis for my RA.
This may be the best-sounding chicken soup recipe I’ve ever seen–gotta try it.
I’m certainly biased and Jo-Ann (my better half) makes a pretty mean soup, but the soup she made with this recipe was excellent! She can use me as a guinea pig for her great cooking anytime.
Try it, you’ll like it.
This sounds like a really good chicken soup recipe. I like the use of the brown rice. I never made the connection with the collagen from bone broth being good for bones and joints but it makes sense. Comfort food that can also comfort….I like that idea.
Sandra
The Arthritis Kitchen
As my dad used to say, this is ‘good for what ails you’! Chicken soups and stews are perfect for cold and flu season, both to prevent and treat ‘em. Plus they’re delicious and easy to make!
I assume the brown rice is uncooked when you add it? It sounds great! Chopping is very painful for me, so I’ve used fresh vegetable bags from produce dept: broccoli, cauliflower, carrots, snow peas…whatever combinations are available. I guess frozen mixed vegetables would work too? I think you can even buy frozen chopped onion.
Yes the brown rice is uncooked when you add it. You can add frozen vegetables as a replacement if you like. My favorite part of making soup is that if I am out of one vegetable I will just replace it with something else I have around the house. It makes it slightly different but it tastes just as good. I really hope you try the recipe. It is a good one.