The Evidence Based Diet: Chicken Soup for Colds and Flu
By Robert Latkany, MDSeptember 09, 2009
For those of you who do not eat or enjoy pork, my swine fried rice recipe with star anise is not the only way to help you combat this coming season’s swine flu or common cold. Try some chicken soup. Hot chicken soup improves nasal mucous velocity more so than hot or cold water alone, according to Saketkhoo et al. Throw in some star anise, garlic and tumeric and you have one healthy meal. While Lissiman et al did not find sufficient evidence to make any definite connection between garlic and common colds, Josling found that those who took a daily garlic supplement were less likely to get infected with a cold and recovered faster than those who did not take garlic. Star anise, a spice reminiscent of licorice, is used to make Tamiflu (no kidding). And although not specifically tested in patients with the flu or common cold, tumeric has long been used to combat a number of diseases because of its anti-inflammatory properties.
15 cups of water
3.5 pound fresh whole organic chicken (bone in)
2 teaspoons of sea salt (more or less to your preference)
4 star anise
¼ teaspoon pepper
1 teaspoon of turmeric
1 teaspoon of oregano
4 cloves of garlic diced
1 large potato peeled and diced
½ package (16oz) of baby portobella mushrooms, diced
12 baby carrots diced
1. Boil water and 1 teaspoon of salt in a large pot
2. As soon as water starts to boil add the whole chicken
3. Add the star anise, garlic, potatoes, mushrooms, and carrots as well
4. Cook for one hour covered but with slight opening
5. Remove the whole chicken from the pot and set aside to cool for 5 minutes
6. Add the oregano, turmeric, pepper and salt to the pot,
7. Stir for one minute and turn heat off
8. Remove the chicken from the bones and add the chicken to the broth
9. Remove the star anise and serve
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