Anti Flu Preparation Recipes

ANTI COLD AND FLU SOUP

Anti Cold and Flu Soup image

Garlic and ginger are tonics, which means they support all of the systems that support your life, including your immune system. Try this soup when you start experiencing cold or flu symptoms. It has strong flavor, but if you're all stuffed up, you'll barely notice anyway!

Provided by bearwacket

Categories < 60 Mins

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons light sesame oil
1 large carrot, diced
1 large celery rib, diced
1 medium onion, diced
4 cups chicken stock
6 garlic cloves, minced
2 inches fresh ginger, minced
1/2 cup alphabet pasta (or other tiny pasta)

Steps:

Heat sesame oil over medium heat.
Saute carrot, celery, and onion until tender.
Add stock, garlic and ginger, bring to boil, and simmer about 20 minutes.
Add pasta, return to boil, and cook 3 to 5 minutes, or as long as directed on pasta box.

Nutrition Facts : Calories 448, Fat 20, SaturatedFat 3.6, Cholesterol 14.4, Sodium 740.6, Carbohydrate 49.8, Fiber 3.3, Sugar 12.7, Protein 17.2

ULTIMATE FLU-BUSTING CHICKEN SOUP

Ultimate Flu-Busting Chicken Soup image

This chicken soup is good for your soul and your health. Made from scratch, it's packed with ingredients to boost your immune system and ward off the illness. What it's not packed with is fat and empty calories. Reasearchers at the University of Nebraska found that homemade Chicken soup really does make you feel better when your sick. It reduces congestion and inflammation by limiting the movement of white blood cells that produce infection-related mucus. The result? Fewer sniffles. This version also harnesses the healthy power of tomatoes, potatoes, and garlic. Published in our local paper.

Provided by Judith N.

Categories Clear Soup

Time 2h20m

Yield 12 cups

Number Of Ingredients 12

Ingredients

3 chicken breasts (skin on and bone in, about 2 lbs.)
2 stalks celery, cut in half
4 garlic cloves, peeled
1 medium yellow onion, cut in half
2 cups baby carrots, cut in half
1 sprig fresh oregano
1 teaspoon extra virgin olive oil
1 jalapeno pepper, seeded and minced (about 4 Tsps.)
1 tablespoon chopped oregano leaves
1 1/2 lbs red potatoes or 1 1/2 lbs purple potatoes, cut into bite-size pieces
3 medium plum tomatoes, seeded and chopped (about 2 cups)
salt and pepper, to taste

Steps:

Put chicken, celery, 2 cloves garlic, 1 cup carrots, the oregano sprig and half the onion into a large pot. Fill pot with cold water, 2 inches above ingredients; put over high heat. When water boils, cover and reduce heat to medium. Simmer 1 hour.
Set aside chicken to cool and discard all veggies and herbs. Strain broth into a large bowl, skim fat from top, and set aside.
Put oil, jalapeno, the chopped oregano leaves, 2 remaining garlic cloves (minced) and the remaining half onion (chopped) into a large pot. Cook at medium heat until vegetables are just soft, about 5 minutes. Turn heat to high; add broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes and carrots are tender, about 15 minutes.
Remove skin and bones from chicken. Shred meat into bite-sized pieces. Add chicken, tomatoes, salt and pepper to soup. Cook until warm.

Nutrition Facts : Calories 122.4, Fat 3.9, SaturatedFat 1.1, Cholesterol 23.2, Sodium 56.4, Carbohydrate 12.9, Fiber 2.1, Sugar 2.7, Protein 9.1

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