Over 100 types of cold viruses are currently known with new strains of influenza evolving every few years.
Of course, neither will respond to antibiotics since they are viral-related. However, chicken soup works wonders in relieving the miserable symptoms associated with these illnesses.
- The warm chicken broth aids in hydration.
- The warm vapors from the soup helps to shrink sinus passageways, thus reducing pressure, congestion and pain.
- Warm broth sure feels good on a sore throat.
- Chicken soup contains important vitamins and minerals, such as iron and protein that help your body gain strength, and in addition, aid in the healing process.
- Generally, the canned condensed chicken soups are rich in sodium, an essential electrolyte. One note for those with high blood pressure, or those on a sodium-restricted diet; a homemade version of chicken soup or reduced sodium soup might make a better choice.
- If your chicken soup comes from a jar or can, it’s a very convenient mode, especially if you are in a weakened condition and are alone.
- Chicken soup is tasty!
Remember, nothing beats prevention. Stay warm, eat healthy and whenever possible, avoid people who have contracted a virus.
While making that visit to the market, toss in a few lemons and Vitamin C; both are very good additions that will help your system thwart the virus.
Chicken soup doesn't have to be a big affair to prepare. It basically contains three main ingredients: chicken, carrots and a grain which is usually rice, pasta or potatoes. Instant rice will be used in this recipe for chicken soup.
As a note, it's a great idea to keep a container of prepared pasta of your favorite variety on hand while dieting.
It can be quickly warmed and seasoned with salt and cracked pepper along with a bit of reduced fat margarine or a teaspoon of extra virgin olive oil - and it can really come in handy when making a quick pot of soup.
Another tip for making quick soups is to have a bag a tri-mixed vegetables on hand that can be stored in your freezer. Our favorite mix is: celery, onions and bell pepper - all of which are in chopped form.
Because carrots take time to prepare we're going to use canned drained ones in our recipe. After all, this is a quick soup.
1-2 cups of raw cubed chicken with skin and visible fat removed; dark or white meat or a mix
1/2 cup of a tri-mix of onions, celery and bell pepper, chopped
1 can of fully drained carrots, the medium size
1 to 2 cups of instant white rice, depending upon how much rice you like if your soup
water and chicken bouillon cubes - about 5 and take note that these, just like chicken broth are high in sodium content
Optional ingredients: cracked pepper, chopped parsley, extra virgin olive oil
A note about the sodium content of bouillon cubes. If you'll read the label of your favorite soup, you'll quickly discover that they are mined with sodium content; even the sodium-reduced varieties of soup can be ridiculous in sodium content. To prepare a soup that is lower in sodium, cook the chicken from scratch and use the broth.
To prepare this recipe, we recommend placing a teaspoon of olive oil into the bottom of a deep pot. Add the chicken when the oil warms and turn to evenly cook the meat and express the juices.
Add the tri-mix of vegetables when the chicken juices run clear. Allow the vegetables to cook for about a minute, then add the remaining ingredients.
It will only take the rice about five minutes to fully cook after the liquid reaches a boil.
Use enough chicken water to cover the vegetables and chicken - so that it rises about 3-4 inches above the mixture.
Enjoy with whole grain crackers and a tall eight-ounce glass of reduced fat milk.
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