Nov 2, 2009 10:30 pm US/Mountain
Chicken Soup For The Flu
A few years ago, a researcher at the University of Nebraska Medical Center performed an experiment to see if his grandmother's chicken soup really would ease the symptoms of a cold.
The thinking: it isn't a wives' tale, the ingredients of the soup might actually lessen the effects of inflammation in the body when attacked by germs.
The result: it worked.
The advice: it can't hurt. (remember, grandmothers are always right.)
The recipe: below.
Ingredients:
- 1 five to six-pound baking chicken
- 1 package of chicken wings
- 3 large onions
- 1 large sweet potato
- 3 parsnips
- 2 turnips
- 11 to 12 large carrots
- 5 to 6 celery stems
- 1 bunch of parsley
- Salt and pepper to taste
Directions:
- Clean the chicken, put it in a large pot and cover it with cold water. Bring the water to boil.
- Add the chicken wings, onions, sweet potato, parsnips, turnips and carrots. Boil about 1 and a half hours. Remove fat from the surface as it accumulates.
- Add the parsley and celery. Cook the mixture about 45 min. longer.
- Remove the chicken. The chicken is not needed for the soup at this point, but it is pretty tasty at this stage.
- Put the vegetables in a food processor until they are chopped fine or pass through a strainer.
- Add salt and pepper to taste.
- Eat up and feel better
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