Soups for Cold Season, Bring it On!
It is the time of year when many people are sick with colds or coughs. Seasonal change seems to bring this about. Our bodies have amazing healing powers, if we just don’t interfere. The thing we have the most control over is what we put in our body in the way of food, drink, drugs, etc; so whenever I get sick, I look at my diet first.
Mucus-producing foods like dairy products or sugary foods, including sweet fruits have to be removed from my diet. I make homemade soups and drink hot water with lemon, honey and cayenne and also green tea. I take out processed foods from my diet and get back to the basics. No breads or pastas – just real food. Vegetables are the main part of my diet when I am sick, but I also include a little protein and some sour fruits.
Soups for Cold Season
The foods that seem particularly healing for me are old fashioned, homemade chicken soup and miso soup. Those are my definite go-tos, first and foremost. When I make miso soup, I use mineral rich wakame sea vegetable, high quality miso paste, and load it with fresh grated ginger, garlic and turmeric (if it is in season). These three gems are great for fighting infection and inflammation, and are loaded with vitamins and minerals. Turmeric and garlic have antibiotic properties, as well of a host of other wonderful benefits.
I always feel better after hot soup and a good nap! Here is my homemade old fashioned chicken soup recipe.
Old fashioned Chicken Soup by Jill Welch
- 1 whole chicken or 6 chicken thighs, with skin and bones
- 2-4 carrots, chopped
- 2-4 ribs celery with leaves, chopped
- 1 large onion, chopped
- 1 tbsp wakame flakes
- 5 cloves garlic, sliced
- 4 cloves garlic, grated or pressed
- 2 bay leaves
- 7 Roma tomatoes, pureed, or 1 large can of crushed tomatoes
- 1 cup fresh parsley chopped
- Unrefined sea salt to taste
- 1 tbsp herbs de Provence
- 3 tbsp olive oil or butter
- Take bag with neck and liver out of chicken and rinse chicken and parts in bag.
- Put chicken and parts in a large soup pot with water to cover.
- If you have extra (not what is listed in the ingredient list) carrots, celery, garlic, onion, parsley and bay leaves, roughly chop and add to soup pot with chicken.
- Bring water to boil in pot then turn down to simmer and put lid on. Simmer for about 1 hour.
- While chicken is boiling, wash and chop all vegetables.
- When chicken is done, turn off heat and let cool.
- Strain chicken. Catch broth in bowl or other pot to save for soup.
- Pull chicken off the bone and set aside in a bowl. Discard skin, bones and veggies from stock.
- Add olive oil or butter to empty soup pot and put bay leaf and all veggies except tomatoes, parsley (add sliced garlic, but not grated). Sauté on medium heat until tender.
- Add stock, wakame, tomatoes, and chicken to soup pot. Bring to a boil then turn down very low and let simmer for 30 minutes.
- Sauté parsley in little butter, then add herbs and salt to taste and add to the pot.
- Cook for another 15 minutes, add grated garlic, and adjust seasonings.
For another delicious soup recipe, check out this post.