Tasty Chicken Soup for Colds, It Will Make You Feel Better

David Robinson

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Chicken Soup for Colds

Fall is here again, and it's time to get ready for cold season. There's no cure for the common cold, but that doesn't mean that we have to be utterly defenseless when it comes to colds. Hello, there are things you can do to feel better if you're unlucky enough to catch one these bugs. When I was growing up, when my brother or I would catch a cold, my mother would always feed us chicken soup. After asking her why?  I found out that her mother would give her the same treatment when she was a child. Hmmm, there must be something to this chicken soup thing.
"Irwin Ziment, M.D., pulmonary specialist and professor at the UCLA School for Medicine, says chicken soup contains drug-like agents similar to those in modern cold medicines. For example, an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems."
After scouting the internet for more information about this; I found several sources that confirmed chicken soup is excellent for colds and flu. (source)  

Painlessly Simple to Prepare Chicken Soup

Below is a terrific chicken soup recipe that your #family will love and it's good for colds. It's easy-peasy to make and remember you don't have to have a cold to enjoy this fantastic soup. The ingredients will make you feel better. The ingredients contain many antioxidants, vitamins and phytochemicals to get you well soon. Even if you're not sick. Give it a try, it's simple to cook and delicious. Thanks for stopping by, God be with you until we meet again.

A Flavorful Chicken and Vegetable Soup Recipe

Ingredients
  • 2 tablespoons of a good quality cooking fat, olive oil, coconut oil, or my favorite left-over fried chicken oil.
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 large carrot, chopped
  • 1 celery rib, halved lengthwise and cut into ½ inch thick slices
  • 1 zucchini, diced into small cubes
  • 1 tablespoon ginger, finely grated
  • 4 fresh thyme sprigs
  • 7 oz. chard, shredded
  • 1 bay leaf
  • 10½ oz. pumpkin, peeled and diced into  cubes (optional) I used a medium sized sweet potato instead, and it was delicious
  • 57½ fl oz. / 7 cups chicken stock, plus extra if needed (I used 2 / 32 oz cartons of Progresso Chicken broth)
  • 1 lb shredded cooked chicken
  • Sea salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
Directions
  1. Heat oil in a large soup pot over medium heat. Add the onion, garlic, carrots, celery, thyme, and bay leaf.
  2. Cook and stir vegetables until they are softened but not browned, about 6 minutes. Add chicken stock, bring the liquid to a boil, then turn down to a simmer for 20 minutes.
  3. Add the ginger, zucchini, and pumpkin (I used sweet potato instead of pumpkin) and continue to cook for a further 15 minutes or until tender. Put in the chicken and chard, continue to simmer for few minutes more until the chard has cooked.
  4. Season with salt and pepper to taste and sprinkle with chopped parsley before serving.

Serves: 6 Preparation time: 20 minutes Cooking time: 40 minutes

 
About the Author David Robinson

Hi, I'm David Robinson, sharpened in Japan, and polished in the Sanctuary. On a relentless mission to watch out for my Tribe, and share what I learn along the way.

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