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Why you should make a big pot of chicken soup at the first signs of a cold or flu...

by , 30 March 2022
Why you should make a big pot of chicken soup at the first signs of a cold or flu...
With the days becoming shorter and the weather chilling, you know there's going to be a higher concentration of cold and flu bugs around...

And with the relaxing of the use of the mask, they'll be spreading from person to person like a wildfire...

So, be sure to have your vitamin C and zinc supplements handy this winter... aaand the ingredients for hearty chicken soup!

In fact - you could add it to your weekly menu right now to help prevent you from getting sick!

Take a look at the science behind this healing food...

Chicken soup isn't just a feel-good food, it actually contains healing properties...

For starters, a medical report way back in 1998 found that it improves the function of the cilia - which are the tiny hairs in the nose. They help prevent bugs from getting past into the body. 

A hearty chicken soup also contains immune-boosting and anti-inflammatory ingredients. 

A recent review showed that eating chicken soup while sick prevented neutrophil migration - that's the concentration of defensive white cells - which normally brings on a stuffy nose.

Be sure to cook chicken on the bone when making chicken soup rather than buying fillets. The glucosamaine released into the soup from the bones lines your digestive tract.

This protects bugs escaping back into your bloodstream and creates a healthier environment for the good bacteria to thrive in your gut - which means a stronger immune system

Finally, it just also makes you feel good. The warm, tasty meal is comforting on its own - and for many of us, it comes with memories of our moms' cooking - which is real 'soul-food' when you're feeling under the weather.

Keep reading...

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Try this hearty chicken soup recipe...

Chicken soup with lemongrass and ginger recipe

Ingredients:
3 cups chicken broth 
1 chicken breast on the bone or thigh and leg.
2 stalks lemongrass, halved and bruised 
4cm ginger, thinly sliced 
2 garlic cloves, crushed 
1 onion
1 carrot
1 bunch of bok choy or spinach

Garnish:
Handful of coriander
Handful of bean sprouts
1 long red chili, halved, deseeded and sliced thinly 

Method:
* Add stock, ginger, lemongrass, carrot, onion and garlic in large saucepan over high heat and bring to a boil. 
* Add chicken and poach until cooked through, approximately 12 to 15 minutes. 
* Remove chicken, allow to slightly cool and pull apart off the bone. Add back into soup.  
* Add your greens and allow to soften for 1 minute. 
* Serve into a bowl and top with fresh coriander, bean sprouts and chili.

Enjoy anytime - not just when you're sick.

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