Mr. Fix-It: Upset Stomach Garlic Soup
4 Quarts Low Sodium Organic Chicken Stock (or homemade)
8 oz Mushrooms (optional)
1 head of garlic (that’s the whole caboodle – not just one clove)
Himalayan Salt & Pepper, (to taste)
14 oz. Soba Noodles, Rice Noodles, or Egg Noodles (optional)
In a large pot over medium high heat, warm chicken stock. Add 1 teaspoon of salt.
Bring to boil, and then lower to a simmer.
Break apart head of garlic, and remove skins from each clove. Cut off the hard knob at the bottom of each clove. Place all of the cloves and mushroom into the simmering chicken stock. Cook for 1 – 1 1/2 hours.
While the soup is cooking, break spaghetti into 2 inch pieces.
Cook noodles according to package directions. Drain, and set aside.
Remove garlic from soup or puree entire soup in a blender to remove chunks. At this point, the garlic will be like butter, but I generally remove it because my children like a clear broth. Another option is to remove garlic cloves, and spread them on toast and make garlic bread.
When you are ready to serve, fill half of a cup with noodles, and pour broth on top. Serve warm.