chicken soup
In addition to washing your hands, avoiding people who are sick and eating a diet rich in antioxidants, you may want to add a new strategy to your preventing-a-winter-cold list: getting exercise five days per week . . . and chicken soup.
I have not had a cold in 30 or 40 years. I do not get flu shots, mainly ’cause they made me sick when I used to get them AND because they protect you against whatever is prevalent at the time and not anything unusual. Because we travel frequently, a flu shot that is effective in the U.S. is not necessarily effective anywhere else. Of course, I avoid people that obviously are sick.
My daughter’s first cold was at age five. Her day school teacher was concerned because she did not know how to blow her nose; the teacher called me at work to find out why. She was shocked when I said, “she’s never had a cold.”
What’s our remedy? Chicken soup.
The cold-relieving health benefits of chicken soup are widely known. Soups during winter, especially home-made chicken soup, were always on the menu when I was growing up in San Francisco. And they still are. I make this soup every week during winter. It’s easy. What you need:
- A whole chicken (To make it easy, pick up a roasted chicken from your local supermarket)
- Chicken broth (fat-free, reduced-sodium)
- One red onion (I prefer them because they are somewhat sweet)
- Carrots – about one cup
- Celery – about one cup
- Egg noodles or rice (brown, wild, a combination); About 1/2 cup dry.
- 1 tsp minced garlic
- Spices as desired: Italian, oregano, bay leaf, touch of cayenne pepper, black pepper, salt . . . all of these add wonderful flavors and aromas
- Other vegetables to consider: peas, yellow squash, zucchini
Clean the chicken by taking off the skin. (If you use a fresh chicken, be sure to take giblets and such out of the cavity.) Place the cleaned chicken in a large stock pot, fill half with water and half with broth until about 4 inches from the top leaving room for the vegetables and pasta or rice to be added. And add sea salt. Slice and add the onion.
Bring this to a boil and simmer covered for about 45-60 minutes, skimming as needed, including removing the fat with a spoon. It’s very important to skim or the soup will not be as appetizing. Turn off the heat, let the chicken cool, slice it up being careful to remove small bones, and place it back in the pot with the stock.
Slice all other vegetables and after the 45-60 minutes, add them and add your noodles or rice.
I heat up some in a small pot almost every day. My daughter loves it and it’s a great source of vitamins, minerals, and healthy fat. Yes, chicken fat is healthy in small amounts.
Oh, the exercise: Dr. Weil wrote today that researchers found that individuals who reported performing regular physical activity at least five days a week spent 43 percent fewer days suffering with a cold than those who exercised no more than once a week. An added benefit, when they did catch a cold, was reduced severity and symptoms among those who exercised most.
Most likely these reductions in colds and symptoms are linked to the increased immune system activity that occurs during aerobic exercise.
Make it a point to walk (indoors, if necessary) for 30-45 minutes per day, or if you don’t already have a gym membership, buy one and use the aerobic equipment such as stationary bicycles, treadmills or elliptical trainers.
If you don’t eat a balanced diet, you could also be missing minerals important to your good health. Take Dr. Weil’s Vitamin Advisor Today! . . . it’s fun, easy and informative AND will help keep you healthy.


, which have been featured on shows such as Oprahs. Their colorful selections are fine quality.

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