Immune Boosting Soup Recipe (The Viral Slayer)

The Back Story on this Soup:

I found this recipe while googling the good 'ol web. I've made it since, three times. Each time has been unique. The reason I made this soup was because my daughters were feeling pretty bad, battling something. All I could think of in this pre/post/current/who in the hell know what is happening period of the pandemic, that I needed to think of something quick that would get them better in no time, all while keeping myself positive and doing everything that I could to keep cool and avoid freaking out! So I did a quick google search, found this soup recipe and ran out to the local healthy food store and grabbed as many of the ingredients that I could find. I did little thinking other than with the end goal on my mind - getting my children better ASAP! The most thinking I did was at the store when I was looking for the ingredients that I was unable to find and thinking, very quickly, of the next store that I could run into to find them. My first batch of soup was a two store stop. The other two times I made it, I pretty much already had some of the ingredients on stock and knew exactly in which one store I could run into and get the rest. So - yea. I got home, cleaned my kitchen space and got to work very quickly! Well, it worked - this soup. In about a day or two tops, after giving them rounds of the soup and teas, non stop, their bodies had defeated whatever virus they were tackling in 24 hours, running noses and all. Within 72 hours, they were back to normal. In about a week, with an additional batch made of the soup, they were back to 100%. I've got a few pictures and videos that I'll come back to add later.

In the meantime, here is the core of what you need. I eat a plant based diet so there is no chicken added in the version that I make. FYI. Nevertheless, when I have given this soup to some of my family members, they complain that it is like a broth. Also, note that this is coming from a meat loving family. However, those who are like me, having a primarily plant based lifestyle, thoroughly enjoy it. I have even had some meat eaters eat it with no complaints. Some of the comments that I have gotten about it is that, "it makes my nose run", " it's really spicy", "it made me go to the bathroom", it works", etc. I could go on. Mainly, I hear good things. For me, honestly, the point is getting well so to eat something that does exactly that all while tasting pretty decent, I'll take it. I love it and enjoy it thoroughly, each time. A bit of a warning that every time I have had it, it is so spicy that I have to take my time to eat it. Every time, though, I feel renewed. It can be in my mind but, lol, it does what it needs to do which is to detox and clear out your body - the gut.

I had a friend just ask me where to get astralagus root which inspired me to come back in here and update this recipe with something to help you understand why this recipe is so important and also to guide and inspire you on how to make it should you feel that you lack some of the ingredients to pull it off. Anyways, I told her that she could get it down at our local farmer's market. I am quite sure that you could find a local farmer's market or a tea shop near you as they seem to be popping up a lot more commonly in every town these days. All you've got to do to find one is google "local tea shops" or "local farmer's market" and one or many shall pop up for your convenience. Depending on how far out you are from the nearest city, it may be a drive for you or there may be one right outside your front door. 

Astralagus root is a type of plant native to Asia used as an herbal tea. As to date, I have yet to use it in any of the batches of this soup that I have made so I am unable to testify its goodness or of its effects with regards to this soup. I have had it as a tea once but that, to me, is too little of evidence to testify. I will also give a special note that those that are looking to become or is pregnant, nursing mothers, children and/or those with an auto-immune disease should avoid taking astragalus root. Otherwise, the ordinary healthy person should be ok taking this. With anything you should do your research, consult with a doctor and/or test the waters a little bit to see how it impacts your body first. While I do volunteer at a tea shop and have been learning a lot more about the herbs, I would definitely encourage you to read up on your own like I do. The knowledge gained through your own exploration of the herbs is empowerment and education that stays with you forever. Something no one could ever take from you. Learn more about astragalus root here.

So yea, back to the soup at its core. If for whatever reason you have a hard time locating some of the ingredients, focus on the core of the ingredients, the ingredients that truly make the soup which to me are the mushrooms, chili peppers, ginger, cilantro, garlic, turmeric, cayenne, lemon zest and thyme. The versions of my soups have all been made without chicken, astralagus root, apple cider vinegar (which I think would be an amazing addition) and chicken broth. One time, I even made it without the lemon zest. The mushrooms may pose as a problem depending on where you shop when being particular about the mushrooms available to you. For instance, the first time I made this soup, I made it without the maitake mushrooms because there were none available in the store near me. I had to go into the local market to find it. For the last batch, I found it in another store here but one that I usually go into less casually. So, shop your area to find it because while I think that all mushrooms are good for you, I do feel like these in particular may give you that extra boost needed. If it is urgent and you need to nip something in the bud immediately, seek out what is available to you at the moment. That goes for all of the ingredients in the soup. Get what you can find yet do your best to find them all especially the ones I mentioned above. This also applies to how it is made. If you have no blender, which I do but have never used in the process of making this, use your intuition and find creative ways of making the soup. I keep it simple, I sauté my ingredients, add water, add seasoning, let it simmer, add my greens, let it sit for a few minutes, then voila! The recipe down below came from the original site in which I found this recipe from. Maybe one day, I'll revise to reflect how I make it but in the mean time, like I said, use your intuition and basic knowledge of cooking. It's no rocket science - I promise. By the way, I make my own broth each time from the vegetables by sautéing and seasoning them first then adding the water to it once it was nice and sautéed together. My friend taught me how to make broth because whether you want to believe it or otherwise, I had no idea how to make it. lol. Embarrassing but whatever. I would use broth purchased from the store (organic as possible, of course), like I was doing something. Ha! Now, I have graduated, thanks to my friend, and make it like a PRO! Also, add your greens last because you want to avoid them from overcooking and sogging out.

So, yea... here you go and feel better soon!




6 New Mexico chilis 
2 2-inch chunks peeled ginger 
6 shallots rough chopped 
4 cloves of garlic 
2 bunches of cilantro stems 
1 tbsp turmeric 
1 tbsp fresh thyme 
1 tbsp salt 
2 tbsp avocado oil 
1-2 pounds ground chicken Dependign on how much meat you would like. If you have levfover chicken you can always use that 
3 cups shiitake mushrooms sliced 
3 cups maitake mushrooms broken appart 
4 cups chicken bone broth I personally like Bone to Broth a South Lake Tahoe based company or Bonafied Provisions found in the frezer section of the grocery store. 
1/2 cup apple cider vinegar 

POWER STASH PACK, immune-boosting herbs in a tea ball or wrapped in cheesecloth to simmer in broth 

4-5 slices of dried astragalus root 
3 tbsp dried Nettle Leaf 
1 bunch of kale sliced 
1 package of cooked rice noodles Substitute for Shirataki or Yam Noodles if you have Candidiasis, previous head injuries, or ADHD. 


3 tbsp fresh ginger grated 
2 tbsp fresh garlic grated 
1-2 tea cayenne depending on how spicy to like 
2 meyer lemons zest only 
1/3 cup olive oil 
1 tea salt 


Fresh cilantro leaves 
Grated carrots 
Sliced red onions 
Lemon wedges 
Pumpkin seeds 
Sesame seeds 
Fire paste 



Place chilis in a heatproof bowl, add boiling water to cover and let soak until softened, 25-30 minutes. Drain chiles, reserving the soaking liquid, remove stems. 

In a Vitamix or blender, puree chiles, ginger, shallots, garlic, cilantro stems, turmeric, thyme, and salt. 

Adding 2 cups of the soaking liquid, adding more if needed, until smooth. 

In a large soup pot, add avocado oil and brown chicken. 

Add chile mixture to the chicken and cook for 5 minutes, reducing some of the liquid, stirring frequently, making sure not to burn the bottom of the pan. 

Add mushrooms, broth, apple cider vinegar, power stash pack, simmer for 30-40 minutes. 

Remove the power stash pack before serving. 


To make the fire paste, place all the ingredients in a small bowl, stir to combine. 


To assemble the noodles bowls, add cooked rice noodles, ladle hot broth mixture and top with the goodies to make your own personal style.

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