Wednesday, January 16, 2008
According to Dr. Weil, the nation's leading doctor turned alternative doctor; chicken soup is indeed healthy for us.
Just the mention of it conjures up images of steaming broth packed full with carrots, celery, peppers, onions, chunks of chicken, thick, chunky noodles... How could it not be healthy?
Chicken soup is comforting. In its warm fluid, researchers have found, chicken soup indeed has anti-inflammatory properties. They have discovered that it reduces cold symptoms even when extremely diluted. Apparently, the soup inhibits inflammation and allows white blood cells called "neutrophils" to fight infection.
But chicken soup is more than just ingredients ... It is love, affection and comfort captured in a mixture that fills your nose with fragrant, steaming aromas and warms you inside and out.
It is clear scientifically, that soup can be a natural remedy. However, chicken soup can help you access your own natural healing power.
So the next time you're not feeling well, get yourself a bowl of hot, vegetable packed chicken soup, get under the covers and let nature heal you.
Here's some great chicken soup recipes to get you started:
Southwestern Chicken Soup
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced peeled tomatoes
1 (4 ounce) can diced green chilies
1 (16 ounce) package frozen corn, partially thawed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
4 skinless, boneless chicken breast halves cut into thin strips
1/2 tsp. garlic pepper
1 tsp. ground cumin
In a 5-quart slow cooker, mix together the broth, tomatoes with their liquid, green chilies, corn, red and green peppers, onion, chicken strips, and garlic pepper.
Cover and cook on high setting 1 hour. Reduce heat to low setting and continue to cook 3 to 4 hours, or until chicken is cooked through and tender. Stir in the cumin and season with seasoned salt to taste. Serve immediately.
Chicken Soup with Tiny Meatballs
In a six-quart pot, bring 8 cups chicken broth and 8 cups water to a boil.
Add 16 ounces tiny row-tie pasta and cook for 5 minutes. Then add one 16-ounce rag frozen cut-leaf spinach. Simmer for 5 minutes more.
Meanwhile, in a large bowl, mix 1 1/2 pound ground beef, 1/2 cup grated Parmesan, and 1 tsp. minced garlic until blended.
Form rounded teaspoonfuls of the meat mixture into small meatballs and stir into the soup, or drop by rounded teaspoonfuls directly into the soup.
Simmer for 5 to 7 minutes, or until the meat is no longer pink in center.
Stir in 3 cups aromatic vegetables* and heat through.
*When a recipe calls for a blend of aromatic vegetables, they mean a blend of carrots, celery, and onion.
Note: This recipe can he refrigerated for up to 4 days and can be frozen for 4 months. Thaw in a covered saucepan over low heat. Increase heat and cook, stirring occasionally, until heated through.