The picture above brings memories of crisp, chilly days in New England as a young girl. Fall beckons for warmth, comfort, and nourishment from our food.

There are a couple of ways to bring warmth into your meals. You can make a pot of the soup described below, so you have something physically warm. You can also add energetically warming herbs like rosemary, ginger, garlic, dill, cumin, cloves or cinnamon to smoothies and salads for this last bit of summerish fall.

As a Chinese Medicine practitioner, I can’t recommend lots of green smoothies or salads late into the fall and winter because it’s during this time that we need to protect our digestive fire the most. We need to keep our digestive system warm so our qi and blood stay warm and keep flowing.

Chicken Soup Recipe

Chicken soup is very nourishing and healing for us as we move into chilly days and nights. I added ginger and garlic to kick up the warmth and healing properties. Ginger is also known for its anti-inflammatory properties and garlic for its anti-viral properties.

You can spruce up this soup to your liking in many different ways. This recipe is a blank canvas for you to create whatever warming soup you’d like.

Ingredients:

1 small whole chicken (4-5 pounds)

1 white onion, peeled and diced

8 crushed cloves of garlic

2 stalks celery, diced

4 large carrots, peeled and chopped

5 large sprigs of thyme

1 good sized knob of ginger

1-2 tablespoons sea salt (begin with less and gradually add more according to your taste)

6 cups water

Crockpot directions:

Stir fry the onion, garlic, and celery in a skillet until the onions are translucent. Put this mixture along with carrots, thyme, and ginger in the bottom of a 6 quart or larger crock pot.

Place the whole chicken on top of the vegetables, and add the water and salt.

Cover and cook on high for 4-5 hours or on low for 7-8 hours (until the chicken is cooked through and falling off the bone).

Remove the chicken from the crock pot to a large plate or baking sheet, let cool slightly and then shred all of the meat with your hands. Put the cartilage, bones, etc aside to make some bone broth on another day.

Add the meat back to the broth and serve warm.

Chicken Soup and Metabolic Typing

I’ve found that many people instinctively know their Metabolic Type because of the food that they’re drawn to and what makes them feel satisfied.

Often, the only thing standing in the way of listening to our instincts is our preconceived notions about “what is healthy.” Sometimes, instead of tuning into our body and feeling which food is nourishing for us, and feeling which food leaves us flat and tired, we listen to what we’re “supposed” to eat. When we do this, we over ride our innate knowledge. Part of our work in creating health is to tune into our body to see what it needs.

Here are a few ways to modify this Chicken Soup recipe if you want to play around with finding your Metabolic Type;

Protein Types

You’ll be drawn to more of the dark chicken meat, and just a few of the vegetables. If this feels like you, you may consider putting a handful of greens in the bottom of your bowl before serving yourself. Greens are much lower in starchy carbohydrates than carrots and onion. You may also feel the urge to add even more of a good fat. A great way to do this would be to put a Tablespoon of grass-fed butter on top of your serving and let it melt into your soup.

Carbohydrate Types

You’ll be drawn to just a bit of the white meat and you’ll probably want lots of vegetables in your bowl. You won’t necessarily want additional fat, but may want to cook up a side of quinoa or basmati rice to put in the bottom of your bowl before serving yourself.

These are just a couple of fun ways to get to know yourself and what really nourishes your body and soul.

I hope you give this recipe a try and play around with finding your Metabolic Type. Knowing your Type can make a world of difference in your energy levels, mood, and physical health. If you’d like to know more about my 4-Week Metabolic Typing Program, you can contact me here.

Until next week…

Shannon