Cold and Flu Season: Part 2: Soupa!!!
Even if you’ve been taking the Fire Cider there’s still a chance you can get a cold or flu. It’s not fun or nice but it happens. While taking your extra shots of Fire Cider to help your body heal itself, you have other options of healing to add to your healing routine.
I figured my best comfort recipe would do the trick.
It’s always my first knee/jerk reaction to a cold. I need it, crave it, lust for a full bodied, well simmered pot of soup. Here’s my basic recipe….note, measuring is not my forte.
1 chicken carcass from a roasted chicken dinner (I usually freeze my carcass from our meals) (or one whole chicken, your choice)
Scraps of veggies (again, I save all my cuttings, freeze them and add them to my stock. So carrot tops, celery hearts, pepper cores, onions skins, the remnants of crushed garlic…I literally keep everything for a soup stock.
Extra veggies you want in the soup for flavour, again, your choice. I stick to the basics usually, carrots, celery, onions, garlic.
2 onions with skins
1 head of garlic
1 tablespoon of Himalayan Salt
10-12 pepper corns
1 sprig of Rosemary, thyme, a handful of fresh oregano, basil, a bay leaf or two (put it all in or just what you have)
1 Tbsp of Apple Cider Vinegar
I have a soup stock pot with the colander right in it. If you don’t have this, you can strain it with a separate colander after you are done.
Depending on how much time I have I simmer the pot for anywhere from 2-24 hours. 24 hours of simmering ensures that all of the healing properties from the chicken bones are in the broth.
I strain out my veggies and take it them out to the compost or blend them right into the soup. I’ll add extra sliced carrot, celery, and any other veggies I feel I’d like to add. I’ll use peppers, zucchini, squash, pumpkin, beans, lentils, this list is endless. Please be adventurous!!! Although truthfully, when we’re not feeling well, we keep it basic. Just carrots, celery and onions chopped and added to the broth after I’ve strained, then maybe some elbow macaroni or rice. Don’t forget, you have to take the meat of your chicken bones. either use it for the soup or make chicken salad sandwiches out of the meat. If I use a whole chicken, I have enough to do both the soup and the sandwiches. If I am only using a carcass I know I have just enough for my soup.
My family craves chicken noodle soup when we are sick and once a year, maybe twice, I am lucky enough to create a pot that smells and tastes just like my great-grandmother’s. You have no idea how much this means to me, perhaps you do.
So, is this all in my head? Is it based on nostalgia that I feel that my cold symptoms are alleviated? Or is there some science to this culinary bowl of delicious comfort?
What’s the science to this comfort food?
“Chicken soup has long been regarded as a remedy for symptomatic upper respiratory tract infections. As it is likely that the clinical similarity of the diverse infectious processes that can result in “colds” is due to a shared inflammatory response, an effect of chicken soup in mitigating inflammation could account for its attested benefits. To evaluate this, a traditional chicken soup was tested for its ability to inhibit neutrophil migration using the standard Boyden blindwell chemotaxis chamber assay with zymosan-activated serum and fMet-Leu-Phe as chemoattractants. Chicken soup significantly inhibited neutrophil migration and did so in a concentration-dependent manner. The activity was present in a nonparticulate component of the chicken soup. All of the vegetables present in the soup and the chicken individually had inhibitory activity, although only the chicken lacked cytotoxic activity. Interestingly, the complete soup also lacked cytotoxic activity. Commercial soups varied greatly in their inhibitory activity. The present study, therefore, suggests that chicken soup may contain a number of substances with beneficial medicinal activity. A mild anti-inflammatory effect could be one mechanism by which the soup could result in the mitigation of symptomatic upper respiratory tract infections.”
See full link here:
I’m not going to promise you that your soup will taste like my soup…you have to remember to add the love and intentions into it, and yes, I actually believe that. I’ve handed out many lovingly written recipes to people who have come back to me to tell me that they prepared the recipe to perfection and still it didn’t taste the same. I’m telling you, I would never hold back an ingredient for my pride. It really is all about the love and intention I put into cooking. As well as the joy that comes from it, even when I’m sick.
So throw a pot of soup on next time you and your family are sick with the flu. Better yet, have the stock ready in the freezer just in case you wake up sick and want the soup right away!
I can’t remember the last time we went to the pharmacy for a medication for colds. We have learned far too much about natural, traditional healing to ever put those toxins in our bodies again. Next part of this series I’m going to share my Miracle Cold/Flu Tea and several essential oil blends. You deserve to be as well taken of as my family. You deserve to be healthy ;)
This is my basic base for almost all of my soups as well. Get creative and take chances :) I also love a touch of curry added to my bowl of soup when I am sick ;)
Recipes are going to vary from meals to medicines. It's all about healing from the inside out because we truly are what we eat. What's the point? Well, gardening and foraging for your own foods, shopping local and no processed garbage or pharmaceuticals for what ails you? I think that's enough of point, don't you?
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Your medicine is in the woods.
Your pharmacy is in your kitchen.