When we think of catching a cold, most of us would think back to the days when we would spend the entire day cuddled up in bed while our mother would so kindly bring us a bowl of homemade chicken noodle soup.
Well, your mom wasn't too far fetched when she was bringing you a cup of chicken noodle soup. She was dead on actually on how to help your sickness. There's key ingredients that are found in a good batch of chicken noodle soup that are helpful when fighting a cold.
With flu/cold season right around the corner, I have some information on the foods and why they are in the soup to begin with that would be good to know for next time your craving something warm and soothing.
It's a great source of zinc, which is shown to reduce the symptoms and duration of a cold.
They're great immune system enhancers because beta-carotene helps hold off infection.
Garlic and Onions
Are both unbelievably strong antivirals, which have compounds that speedily get to the lungs and respiratory tract to effectively attack cold viruses.
Help boost selenium intake, which makes it harder for the cold virus to multiply and mutate.
Red Bell Peppers
Are a strong source of salicylates, (f.y.i.-salicylates are chemicals that occur naturally in many plants. They usually act as a preservative to prevent rotting and also act as a defendant against harmful bacteria) aspirin's active ingredient.
Have more salicylates and are an effective natural decongestant.
Here's a recipe to get this season started for you!
Chicken Soup for the Cold...and soul.
2 cups of chicken, cooked and diced
1/2 cups of carrots, chopped
2 (2.72 oz.)store-bought packets of chicken-noodle soup mix
2 medium onions, diced (I used white, they are sweeter)
3 cloves of garlic, minced
1 cup of enriched egg noodles (you can buy whole wheat as well)
1 red bell peppers, chopped
2 tsp. cayenne pepper
1. Pour 8 cups of water into a large pot and bring to a boil.
2. Add the chicken, carrots, onions, and garlic, and boil for half an hour or until the carrots are tender.
3. Add the remaining ingredients and cook for an additional 5-10 minutes. Makes 8 1-cup servings.
15 grams of protein
20 grams of carbs
1 gram of fat
2.5 grams of fiber
28 milligrams of sodium