They say that women marry men like their father. In some regards my father is the polar opposite of my husband. In others, such as their mutual appreciation of garlic, they are disturbingly similar.

I learned to love fresh garlic when I was in college and came home to find my Dad adding it to just about everything. Up until that point I had no idea where garlic powder came from and was astonished to find they were one and the same. How pathetic is that?

Then I married a man whose taste for the allium family has no limit. We eat garlic just about every day in one form or another. It’s really tasty but it’s also a powerful antiviral, antifungal, and antibacterial. Needless to say, when someone gets sick it is one of the first things we turn to, along with thyme.

Most of us know thyme as an herb that makes chicken taste yummy, but it has some great medicinal properties as well. I am particularly fond of it because it helps the papa with the chest congestion issues that he seems prone to.


{homegrown garlic from the harvest}

This soup combines these two powerful healers in a very flavorful, very nourishing way. This is not just chicken soup, it is kick-this-thing-in-the-keester, no-more-messing-around, take-no-prisoners healing soup. The more garlic and thyme, the better.

When their eyes start to water and you can smell garlic oozing from their pores you know you’re on the right track.

Seriously Healing Garlic-Thyme Chicken Soup

SERVES 4

Recipe notes: If you want a milder, everyday version of chicken soup try the Simple Chicken Soup with Herbs recipe in my winter cookbook. If your patient is suffering from a sore throat, throw in a bunch of dried sage which can be soothing to the throat.

Ingredients

  • 2 tablespoons butter
  • 1 onion
  • 2 celery stalks
  • 2 carrots
  • 1 whole head of garlic (at least) plus 3 extra cloves
  • 1 1/2 quarts chicken stock
  • 1 tablespoon thyme (at least) plus extra to finish
  • diced chicken (optional)
  • chopped leafy greens or other vegetables as desired
  • splash of vinegar or lemon juice
  • sea salt & pepper to taste

Directions

  1. Melt butter in a Dutch oven over medium-low heat. Add diced onion, celery, carrots, and a pinch of sea salt. Saute for about five minutes, or until onions are translucent. Meanwhile chop up all of the garlic, setting aside 3 cloves that are finely minced. Add garlic to vegetables, saute one more minute, and add stock, thyme, and chopped leafy greens or other vegetables. Bring to a boil, turn the heat down to low and simmer for about 10 minutes.
  2. Add cooked chicken if using, a splash of vinegar or lemon juice, and season with sea salt and pepper. Turn off the heat and taste the broth for seasoning. Add more salt and pepper if necessary.
  3. For those who are under the weather add the remaining finely minced raw garlic and sprinkle in some extra thyme for good measure. Serve piping hot.