There is limited information about the healing abilities of food. But we all know a good soup is just what you need when you have a bad case of the sniffles. Hot broth helps decongest clogged sinuses. It also clears up the throat and warms the stomach. In today’s post, we are dishing out two recipes to try when you’re suffering from common colds or cough:
The Classic Chicken Soup
It’s a classic and it works. Clinical tests found that chicken soup contains anti-inflammatory properties that heal common colds and flu.
You will need:
3 pounds of chicken
4 carrots, halved
4 celery stalked, chopped
1 large onion, halved
Salt and pepper to taste
1 teaspoon of chicken bouillon
In a large pot, put the chicken, carrots, celery and onions. Cover it with water and simmer on medium heat. Skim the foam every now and then. Let it simmer until the chicken meat is falling off the bones.
Now strain the broth. Pick the chicken meat off the bones and start chopping the carrots, celery and onion. Season the broth with salt and pepper. Add the chicken bouillon to taste. Return all the solid ingredients back to the strained broth and stir. Serve and enjoy.
Matzo Ball Soup
Popular in Jewish homes, the matzo ball soup is hailed as the “Jewish Penicillin!”
You will need:
1 whole chicken
1 pound chicken feet
1/8 teaspoon dried dill
2 tablespoon seltzer water
1/2 cup and 1 tablespoon matzo meal
12 sprigs of fresh Dill
4 cloves of garlic, sliced thinly
3 Sprigs of fresh cilantro
2 small yellow onions, chopped
A bunch of celery, cut into pieces
3 large carrots, peeled and chopped into 1/2 inches
1 turnip, peeled and chopped into 1/2 pieces
1 parsley root cut into 1/2 inch pieces
Get a piece of cheese cloth and gather dill, garlic, cilantro, onions, and celery. Form the cheesecloth into a purse and secure the ends with twine. Now, get another cheesecloth and gather the carrots, turnips, and parsley root. Form a purse using the cheesecloth and again, secure with twine.
In a large pot, add the dill purse together with the chicken and chicken feet. Add salt and 1 1/2 gallon of water and simmer in high heat. After bringing to a boil, reduce to medium low. Simmer for about one hour and a half.
Now, add the carrot purse and simmer. Cover the carrots until tender for about 30 minutes. Remove the dill purse and chicken feet. Remove the chicken and carrot purse. Let the whole broth cool. Start picking the chicken meat off the bones. Chill the shredded chicken meat with the vegetables. Strain the broth using a fine sieve and let cool overnight.
Whisk together the dried dill, eggs and chicken fat in a bowl. Pour the matzo meal while mixing. Cover and chill the mixture for about 15 minutes. Add 2 and a half salted water and bring to a boil. Form matzo balls from the mixture with wet hands. Drop the ball in the salted water and cook for 15 minutes. Simmer until the balls turn light and fluffy. Transfer the shredded chicken, vegetables and strained broth into a large pot. Simmer on medium heat. Now, add the balls to the broth. Serve and enjoy.