During Cold and Flu Season, Chicken Soup Does Wonders

The person who came up with the recommendation of chicken soup to treat or alleviate the symptoms of the cold and flu will forever remain a mystery. But science has shown that it is wise advice that can contribute to an easier course of the disease. Whenever we have fever, from a viral cold or the flu, we do become slightly dehydrated, and our body rejects nutrition in the form of a heavy meal. But a light, liquid, warm meal that provides just enough calories to get by and helps to curb the dehydration caused by the fever, may just be what we need to feel better.

This chicken soup is made from scratch and it is very easy to prepare. Although it is easier to open a can, just think about the hidden ingredients added to the process, such as colorants and preservatives. You may then decide to start cooking!

Chicken soup provides the right amount of calories to help you fight the cold, with a perfect balance of carbohydrates (provided by the pasta), protein (in chicken and egg), fat (from chicken meat), as well as fiber and vitamins (in vegetables).

Recipe for Chicken Soup

- 1.5 pounds of chicken

- 2 stalks of celery

- 2 medium carrots

- 1 medium onion

- 2 garlic cloves

- 1 medium tomato

- 1/3 cup of egg pasta (little pasta shapes are popular with kids)

- 1 hard-boiled egg.

In a medium size pot, place the first 6 ingredients and add water until they are all covered. Bring to a boil and cook in low until the chicken is tender and the vegetables are soft (about 30 minutes). Take out the pieces of chicken and set them apart to allow them to cool off. Leave the rest of the ingredients in the water and remove the pot from the stove. Using a hand blender, mix the vegetables in the water until the solid vegetables become liquefied.

When the chicken is cool, separate the meat from the bones and cut the meat in small pieces. Add the chicken meat to the liquefied mixture of vegetables. Add the egg pasta in the form of stars or little bullets, and simmer for another 15 minutes. Add salt and pepper to taste.

Before serving, add the hard-boiled egg cut in small pieces.

If the soup is too liquid for you, separate ½ cup of the soup mixture and add 1 tbsp of cornstarch. Stir until it dissolves completely and then add it to the soup, allowing it to cook for another few minutes.

This soup can be prepared in advance and kept frozen if needed.