Southwestern Chicken Vegetable Soup

I found this recipe in a little book called 50 Ways to Pamper Yourself. Since this is officially the cold and flu season it might come in handy for someone. I haven't tried it yet, but plan to when the whether cools down - it was in the 80s here today. I will definitely be adding some chicken breast to my soup.

A very warming, spicy soup that serves up immune-boosting nutrition and opens sinus and bronchial passages, allowing for freer breathing. Try to use organic ingredients. This soup freezes well, and the recipe makes approximately 15 cups.

1 medium size white onion, diced
20 cloves garlic (not elephant garlic), minced
2 celery stalks, sliced very thin
8 cups homemade chicken stock
3 carrots, sliced very thin or cubed
2 medium-size potatoes, cubed
1 tbsp. fresh lemon juice
1/2 tsp. cayenne pepper powder or 1 habanero pepper, diced and seeded
1 tbsp. fresh parsley, minced
2 tsp. fresh cilantro, minced
1 bay leaf
Salt, pepper, oregano, savory, rosemary, or thyme to taste

In a 4-quart stock pot, saute the onion, garlic, and celery in olive oil until transparent. Add the remaining ingredients and bring to a boil. Reduce the heat, and then cover and simmer for an hour. Eat a bowl whenever you feel the need for feasting and fortification.

(taken from - 50 Ways to Pamper Yourself by Stephanie Tourles page 67 - Copyright 1999 by Storey Communications, Inc.