Colds, flus and chicken soup…

Well, I have succumbed to the horrid flu that is going around! After looking after many patients, all with similar symptoms, I now have my own unique, yet remarkably similar, collection of symptoms to look after.

Gratefully, I have homeopathy and herbal supplements to see me through!

I have been taking individual homeopathic remedies – and changing the remedy according to each new symptom that has appeared.

The flu I have seen in my clinic this year has been particularly severe. Consequently, I have been recommending that people approach treatment from more than one angle simultaneously -I have been suggesting combining homeopathic management with herbal supplements.

And finally, I encourage all my (non-vegetarian) patients to eat lots of Chicken Soup!

Chicken Soup is inexpensive, easy to make, and provides lots of nutrition in an easy to swallow format. And believe me, with this flu, swallowing has been difficult (read – painful!) for me. I would like to share with you my (mother’s) Chicken Soup recipe. You may already have a family favourite chicken soup recipe – but just in case you don’t, here’s mine! Enjoy!

Chicken Soup

  • 1 whole chicken, free range/organic if possible
  • 3 carrots, peeled, chopped coarsely
  • Half a bunch of celery, including the leaves, chopped coarsely
  • 1 onion, quartered
  • Salt – 2 generous tsps, or more, or less – to taste
  • Pepper – a few peppercorns, or a good pinch of ground pepper – to taste
  • 3 bayleaves
  1. Place the chicken in your largest pot (your spaghetti boiling pot, if it is huge!) and almost fill the pot with water.
  2. Bring the water almost to the boil.
  3. Scoop off the scum/fat that comes to the surface before the water boils, and discard the scum/fat.
  4. Allow the water to boil, and add all of the other ingredients.
  5. Bring to a simmer, and simmer slowly for 3 hours.
  6. The liquid in the pot should reduce by a good 3 cm or so. The more it reduces, the more intense the flavour.
  7. Strain the liquid from the chicken and veges.
  8. (The chicken and veges are still delicious can be eaten as a snack or a meal, or saved for another day, or discarded – your choice!)
  9. Refrigerate overnight.
  10. The next day, remove the fat from the surface of the liquid.
  11. Bring the liquid to a boil.
  12. Adjust the seasoning if necessary.
  13. Serve as a broth…. or, you could cook some risoni pasta in the soup to make it more filling, or you could crack an egg into the soup (and swish it around/break it up with a fork) to add some extra protein, or both!

Chicken soup

These quantities will give you about 8 mugs of soup (I don’t serve soup in bowls – I prefer mine in a mug, and I like to sip it while sitting on the couch, under a blanket, near a warm fire…). And I find that people usually like to have seconds – so this amount will be enough for 4 people. If you have more than a few people to feed, or if you would like leftovers for another day, you’ll need to increase the quantities.

This soup has been comfort food for my family for generations.
I hope it brings soothing nourishment to you and your family, both when you are sick and whenever you feel like something warm on a cold winter’s night.

Wishing you a strong and robust immune system, and freedom from coughs, colds and flus, now and always.

Please note:
Homeopathy is a traditional medicine. It may be used in conjunction with other medicines. For any chronic condition, it is important to be assessed or examined by your healthcare professional or specialist. Always seek medical advice in emergencies.

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