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If you are an unlucky victim of the annual cold and flu season, there is reason to believe that the old adage that your grandmother preached about eating chicken soup when you are sick could be very sound. When you feel the beginnings of a virus coming on or if you are care taking for someone else who is sick, make a big batch of soup. You will start feeling better much faster.
By lightly sauting chopped onions and garlic in a little bit of heart healthy olive oil, you are not only flavoring your soup, but adding natural ingredients with very strong antibiotic and even antiviral properties. Be generous with these cheap, delicious, and highly potent ingredients. Add finely diced carrots and celery. Season the blend generously with salt and pepper (it will be the seasoning for most of the soup so it’s alright if it’s a bit salty now). Transfer to a stock pot and add chicken stock. Using rotisserie chicken from a store is an easy way to add shredded chicken to your soup but grilling up a chicken breast or two can be done as well. Shred or dice the meat and add it. Leftover rice is a great ingredient to add. If you are making rice from scratch for the soup, consider wild rice as it has more natural elements than white rice making it not only healthier, but a much more robust soup. If you prefer pasta, then bring the soup to a boil and cook until tender before lowering the temperature back to a simmer. Adding other spices like tasty cumin, parsley, or turmeric not only adds depth and flavor to your soup, but additional healing benefits. Turmeric is an especially powerful anti-inflammatory agent. The sodium content in the soup will help keep you hydrated as well.
Also, remember to keep up with your annual flu shots. You can often get them at pharmacies and clinics. Drink plenty of fluids and rest. Keep your hands clean and always scrub up before eating , after contact with others, or after being in public places.
