Is it a Cold or Is it the Flu?

Hello,

 

As we turn towards Autumn and Winter everyone starts to prepare themselves for the seasonal illness’s that can come with colder temperatures.  I have attached a form detailing the different symptoms between a “Common cold” and “Flu”. It can be helpful to figure out what you or a family member are dealing with.

Chicken Soup has been a trusted recipe in helping with Upper Respiratory illness for many generations. There are substances in common foodstuff that can have anti-inflammatory aspects.

You can read a research article on it if you like:  https://www.unmc.edu/strategic-communications/for-the-media/press-kits/chicken-soup/research.html  

 Most families might have a recipe that is handed down or possibly you have slightly adapted one to meet your tastes. Typically, it is made with noodles though you can use rice instead or even just use broth and vegetables.

Here is a recipe for anyone that wants to cook up a batch,  like I did over the weekend.

 

Chicken Noodle Soup

Ingredients:

10 cups Chicken Broth Store bought (or those with more time on their hands look below for homemade broth)

3 cups of cubed cooked chicken

2 ribs Celery diced.

3-4 Carrots diced

1 Yellow onion diced.

1 tsp salt

½ tsp pepper

1/8 tsp sage and rosemary herbs

5 cups of egg noodles

 

COOK

  • Cook celery, carrots and onion in butter until softened.

  • Add chicken broth and bring to a boil then add seasoning:

    • 1tsp salt

    • ½ tsp pepper

    • 1/8 tsp of sage and rosemary.

Taste and change seasoning according to your wishes, adding in a cube of chicken bouillon for more flavor if needed.

Then add:

  • Noodles and boil for 5 minutes

  • Add Cubed cooked chicken.

There you have it – chicken noodle soup!

Homemade Broth

  • 3 lbs wings or if you have left over chicken carcasses use two thawed from freezer.

  • Saute with oil or butter -1 cup of celery, 1 onion and 1 large carrots.  All chopped into large pieces Saute until softened.

  • Pour in 2-3 quarts of water make sure nothing is stuck to the bottom. Add the chicken, salt, pepper, and a couple bay leaves.

  • Cook 2 hours. On the stove, crockpot or Instant Pot, changing the time of IP to 30 min.

  • Use a fine mesh strainer to strain everything out of your broth then let it cool on the countertop then chill in the fridge overnight. The next day, remove the solidified fat from the top.

Dr Penny

Penny Teshak Fullarton