she thought it was allergies…it seems to be more.
dievca’s babying herself and self-medicating with her homemade
Chicken Noodle soup.
Cross fingers the cold passes in time for Master’s birthday.
Wishing you good health as cold and flu season begins.
Did you get your flu shot?
Graphic: Gil Elvgrin
Chicken Noodle Soup makes you feel better.
Why? (NYT Blog)
Many doctors believe that colds are caused by viral infections. The body responds to these infections by sending over white blood cells to take charge, though they are not really effective in killing the virus.
The Jewish penicillin seems to inhibit the movement of neutrophils, the most common type of white blood cell that defends against infection. The theory is that the limitation of movement for these cells helps reduce the Upper Respiratory distress.
An exact super food ingredient hasn’t been found, but the combination of vegetables and chicken is most effective.
A second study suggested that chicken noodle soup can affect air flow and mucus in the nose – the increase in movement made the protective cilia more effective in preventing contagions from entering the body. Which works for allergies, too!
In that spirit, dievca would like to share her recipe for healing Chicken Noodle Soup.
It’s become a legend amongst her friends who are ill — who knows, maybe it is just the TLC its made with~
Ingredients (6QT pot):
- 1 – 1.5 lb. whole Chicken
- Vegetables: Onion, Celery, Leek, Parsnips, Carrots, Parsley, etc.
- Bouillon (about 8 cubes for this soup pot)
- Water filled to top/ covering everything. (8+ cups)
- Egg noodles (dievca makes 1/2 a bag for about 3-4 bowls of soup)
- Pepper to taste
Start with the vegetables: Carrots, Leek, Turnips, Parsley, Onions, Celery, Parsnips, etc.
Add bouillon, the whole chicken and cover with water.
Remember, bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation.
Bring to a boil and let the soup simmer until the chicken meat falls off the carcass (approx. 1 hour 15 minutes). At that point, transfer the chicken carcass to a large bowl for cooling, then remove the skin and bones – keep the meat. You can take out the greens, leek and celery – or not.
Returning the meat to the pot, bring the soup to boil and let it simmer while making the egg noodles.
After everything is ready, put together a bowl with noodles, soup broth, meat, vegetables and pepper for taste.
Let the relief begin!
Photos: dievca 2/2017