Friday, November 12, 2010

The Ultimate Chicken Soup

Firefighters know that during the cold and flu season it's time to make a big batch of healthy and delicious chicken soup.

This recipe was devised by cold-and-cough expert Irwin Ziment, MD, who was chief of medicine at Olive View-UCLA Medical Center when he first cooked it up.


The soup gets much of its power from red pepper flakes. They contain capsaicin, known as a fast, effective decongestant. In addition, the hefty dose of garlic -- 30 cloves, although they cook down to produce a much milder, sweeter flavor than one would expect -- loads the soup with enough phytochemicals to give it infection-fighting powers.

Dr. Ziment recommends 1 cup three times a day, and inhaling the vapors is part of the prescription. Soon, you'll be breathing again.

Dr. Ziment's Garlic Chicken Soup

The spicier the soup, the better it will be at clearing your head, so be generous with the red pepper flakes -- just don't make the soup so spicy that you can't tolerate it.


2 quarts chicken broth
2 cups sliced carrots
2 garlic heads, about 30 cloves, peeled
1/4 cup minced parsley
1/4 cup minced cilantro
2 teaspoons lemon pepper
2 teaspoons minced fresh mint leaves
2 teaspoons dried basil, crushed, or 2 tablespoons fresh basil, minced
2 teaspoons curry powder
1 bay leaf
Dried hot red pepper flakes, to taste

Combine all ingredients in a stockpot; bring to a boil and simmer, uncovered, for 30 minutes. Discard bay leaf.

Puree in batches in a blender or food processor. Return to pot, stir well, warm if necessary, and serve, or freeze in small containers.

Fire Chief Bob recommends this recipe to firefighters, bicyclists, swimmers, runners, and triathletes everywhere.

Source:
www.realage.com

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