Whether you’ve got a bad cold or the flu, chicken soup is the ultimate comfort food. And its healing effects are more than folklore. Research shows that chicken soup does seem to have anti-inflammatory properties that help fight infection.
For even more healing power: Add flavorful, spicy foods that attack germs and help control nasal congestion…and spices with antiviral effects. Helpful: The soup can be frozen for up to three months.
- 1 5-lb whole chicken
- 6 chopped garlic cloves
- 1 medium-sized, peeled gingerroot
- 12 large carrots
- 6 celery stalks
- 3 medium white or yellow potatoes
- 3 large red onions
- 2 green or red jalapeño peppers
- 1 bunch parsley
- 1 bunch fresh oregano (or 1 teaspoon dried oregano)
- 1 bunch fresh rosemary (or 1 teaspoon dried rosemary)
- 1 bunch fresh sage (or 1 teaspoon dried sage)
Put the chicken in a large pot, and cover with cold water. Bring to a boil. Add garlic and ginger. Simmer for 60 minutes. (Skim some of the fat off as it cooks.) Add chopped carrots, celery, potatoes and onions. Simmer for 45 additional minutes. Remove chicken, and pull meat from the bones. Return meat to the pot, and add chopped jalapeño peppers (without the seeds) and parsley, oregano, rosemary and sage. Cook another 15 minutes. Add black pepper (it helps clear mucus), and lightly salt to taste. Enjoy!