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.