Chicken Soup
August 19th 2008 00:31
This recipe was developed recently to help deal with a rampant case of recurring flu in our house.
It definitely helped get our children to have enough fluids while sick.
It tastes good, is healing, is full of antibiotic, anti-inflammatory, anti-microbial and antiviral herbs and vegetables.
Even with a throat so sore you can’t swallow, this is helpful.
Ingredients:
4 chicken thighs – for the flavour
1 chilli – for blocked noses and sinuses and has antiseptic qualities that help with colds and flu’s
1 bulb of garlic – has anti-bacterial, anti-inflammatory, anti-fungal and anti-viral properties which help to shorten cold’s and flu’s.
I thumbnail size of ginger – for the sick on the stomach feeling and is an antibiotic
¼ cup of honey – for soothing the sore throat and for the antimicrobial qualities
3 cups apple juice – to settle sick stomaches
2 cups water
2 lemons sliced finely – for helping the throat and an added burst of Vitamin C
1 tablespoon soy margarine – for soothing the throat without dairy that may upset the stomach.
Vegetables added for nutrients and to give carbohydrates for energy to fight the flu
1 potato
1 small sweet potato
3 onions (1 each of brown, white and purple Spanish)
Piece of pumpkin
1 small swede
1 carrot
1 small tin of peas and corn
Herbs for healing:
As much of each as you have or feel comfortable using.
Parsley - for furry mouth feeling that’s common with the flu
Basil – to help with headaches
Chives – to help stimulate the appetite
Or any other soft herbs that you have available
If making this soup for flu and cold sufferers try to avoid using salt, pepper or other seasonings but if just for dinner, you may need other seasonings. Just add to your personal taste.
Method:
Melt the soy margarine in a large frypan. Put the chicken thighs in to cook.
Cut the onions finely. Put them into the pan and fry until clear and soft.
Add the garlic, chilli and ginger and fry until soft.
Add the 1 and a half lemon, sliced. Keep the other half of the lemon until just before serving.
Empty the frypan into a big cooking pot or slow cooker (if preparing in the morning for dinner). Add the apple juice, honey and water. Bring to slow simmer.
Peel and steam the vegetables. When cooked add to the simmering soup. Add the drained tin of peas and corn.
Add the last of the lemon and all the herbs. Simmer for another two or three minutes.
Blend the soup if you would like a thickish lump free soup or just serve straight from the pot if you need or want a lighter soup.
Note:
More vegetables and more chicken can be added to give a thicker casserole, which is great on a cold winter night.
It definitely helped get our children to have enough fluids while sick.
It tastes good, is healing, is full of antibiotic, anti-inflammatory, anti-microbial and antiviral herbs and vegetables.
Even with a throat so sore you can’t swallow, this is helpful.
Ingredients:
4 chicken thighs – for the flavour
1 chilli – for blocked noses and sinuses and has antiseptic qualities that help with colds and flu’s
1 bulb of garlic – has anti-bacterial, anti-inflammatory, anti-fungal and anti-viral properties which help to shorten cold’s and flu’s.
¼ cup of honey – for soothing the sore throat and for the antimicrobial qualities
3 cups apple juice – to settle sick stomaches
2 cups water
2 lemons sliced finely – for helping the throat and an added burst of Vitamin C
1 tablespoon soy margarine – for soothing the throat without dairy that may upset the stomach.
Vegetables added for nutrients and to give carbohydrates for energy to fight the flu
1 potato
1 small sweet potato
3 onions (1 each of brown, white and purple Spanish)
Piece of pumpkin
1 small swede
1 carrot
1 small tin of peas and corn
Herbs for healing:
As much of each as you have or feel comfortable using.
Parsley - for furry mouth feeling that’s common with the flu
Basil – to help with headaches
Chives – to help stimulate the appetite
Or any other soft herbs that you have available
If making this soup for flu and cold sufferers try to avoid using salt, pepper or other seasonings but if just for dinner, you may need other seasonings. Just add to your personal taste.
Method:
Melt the soy margarine in a large frypan. Put the chicken thighs in to cook.
Cut the onions finely. Put them into the pan and fry until clear and soft.
Add the garlic, chilli and ginger and fry until soft.
Add the 1 and a half lemon, sliced. Keep the other half of the lemon until just before serving.
Empty the frypan into a big cooking pot or slow cooker (if preparing in the morning for dinner). Add the apple juice, honey and water. Bring to slow simmer.
Peel and steam the vegetables. When cooked add to the simmering soup. Add the drained tin of peas and corn.
Add the last of the lemon and all the herbs. Simmer for another two or three minutes.
Blend the soup if you would like a thickish lump free soup or just serve straight from the pot if you need or want a lighter soup.
Note:
More vegetables and more chicken can be added to give a thicker casserole, which is great on a cold winter night.
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