Stay healthy this winter with my easy home remedy for colds

Chicken Soup

The broth is the important part, but you can also eat the chicken and vegetables if you feel up to it.

If you feel a cold coming on, or the first signs of flu or a sore throat, hie thee to the kitchen post haste!

For those of you who don’t speak Elizabethan English, I’ll say it again: Run to the kitchen (don’t walk) and put a saucepan on the stove. Here is my patent recipe for chicken soup, a really tasty, and easy home remedy for colds and sore throats.

In the saucepan, put the following ingredients:

2 or 3 chicken portions, with the skin still on (this is important)
2-3 cloves of garlic, crushed and chopped finely
an onion, peeled and cut into quarters or eighths (optional)
1 bay leaf (optional)
a big pinch of oregano (optional)
a chicken stock cube
a few chopped vegetables, eg. carrots, leeks (optional)

Apart from the last two, all the ingredients can contribute to the remedial value of this soup. However, the vital components are the first two.

It doesn’t matter whether you use leg or breast meat for this recipe. You decide. If you intend to eat the chicken (rather than just drinking the broth), choose whichever you prefer.

[The reason the chicken has to have the skin on when you cook it for this recipe is that there is an amino acid which is present in the highest concentration just under the skin (in a similar way to potatoes, which concentrate their vitamin content next to the skin). After cooking you may, if you wish, remove and discard the skin. However, I’ve never really understood why people do this. It tastes of chicken. If you eat it still attached, you’ll barely notice it.

Also, please note that fresh or frozen garlic is best, lazy garlic and the dried stuff won’t do, as the ingredient that does all the good is volatile and is unlikely to survive the drying process. I’m not sure whether the pickled (lazy) stuff is any good either.]

Add sufficient water to cover, stick a lid on (glass is good – you can see what’s happening), bring to a boil, then turn down and simmer for about another 20 minutes. It is now ready.

The medicinal part is the broth. You can strain off everything else and throw it away if you’re the reckless type with plenty of cash. Alternatively, eat it with some potatoes for dinner.

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