This soup is an adaptation from Dr. Ziment's own chicken soup recipe, which first appeared in Health Magazine in February 1992.
- 1 head of garlic, separated and peeled
- 1 4-pound stewing chicken
- 2 onions, cut in half
- 4 celery stalks, diced along with the leaves
- 4 carrots, diced
- 3 parsnips, diced
- 3 quarts water
- 1 teaspoon hot curry powder
- 1 teaspoon black pepper
- 1/2 to 1 teaspoon cayenne powder, or more to taste
- 1 teaspoon dried basil
- 6 sprigs cilantro, minced
- 5 sprigs parsley, minced
- Salt to taste
Place the garlic cloves and the whole chicken and half of the vegetables in a stockpot. Add 3 quarts of water and the spices, and bring to a boil. Reduce the heat and simmer, uncovered for 2 hours.
Skim the fat off the top of the soup and strain. Remove the chicken and refrigerate for later use (in salads, casseroles or your other favorite chicken dishes).
Add the remaining vegetables to the broth. Simmer for another 10 minutes and serve.