I want your recipe today

It all started with a cold. Then, there was this pesky lingering cough. Each day I would tell myself, "I am sure it will be better tomorrow."


The pesky cough was persistent.

Pesky cough started causing some intense pain in my ribs on the right side.

Finally decided (okay, my sister held my kids hostage until I agreed to go) to head into the doctor to see why the ribs hurt and if I should be worried about the cough.

Diagnosis :: bronchitis & pneumonia, with a fractured rib.

The upside - dear husband is a champion and responding with "all hands on deck". Getting to rest and recuperate is not so bad.

So, today, Dear Mamas, I would love to see your best chicken soup recipes. I know you have them. And, for that matter - what are your best tips and remedies for recovering from a chest cold or cough?


9 comments:

  1. I feel like I dedicated the whole month of February to sinus/cold/cough issues with every single family member. Myself included.

    First? Vitamin A. Mangoes, carrot juice, etc. Load up!

    Next, I do have a chicken soup recipe that is truly magic. I think the secret is packing any good basic chicken soup recipe FULL of fresh onion, garlic, thyme, rosemary, and lemon, which are all very healing. And keeping it low-sodium. Make a huge batch and eat it for lunch and dinner, with lots of hot green tea w/ honey & lemon in between.

    Finally, rest! HA! Yeah right...when do sick moms get a chance to rest?!

    Feel better soon, Ali :)

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  2. Apple cider vinegar and lemon.... warm. doesn't taste the best but you can dilute it and it will help with the chest yuckies

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  3. Netti pot, netti pot, netti pot with salt water. Works like magic. I also overdose on Vitamin D and Vitamin C.

    I have a great chicken soup recipe also:

    Boil chicken breasts (thighs or whatever chicken you like, I do 3-4 breasts) in water. TAke out and cube when fully cooked.

    To the water that the chicken boiled in, add some bouillon, salt and pepper to taste. ( I usually add a good amount-5-6 tsp of bouillon)

    In a separate frying pan, saute chopped celery and carrots in a little butter. When celery gets tender add chicken meat and stir around to coat. (also to note, if I have extra veggie that need to be used up, squash, bell pepper etc...I dice and saute them too)

    Add the frying pan mixture to the pot of water/chicken stock.

    Then take a little of the broth (about a cup) out and add a table spoon or two of flour to it. Mix well then pour back into the soup pot. Makes it a tad bit thicker.

    Then add whatever you'd like for the starch....noodles (I use egg noodles) for chicken noodle, Rice for (chicken and rice soup), or cut up biscuits rolled into balls for chicken and dumplings(my husbands favorite).

    Hope that all made sense. And hope you feel better soon!!

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  4. For the most healing chicken soup you need to make your own chicken stock first. Store bought stock doesn't contain all the healthy electrolytes and gelatin. If you haven't done that before, it's really easy, just sounds intimidating at first. I would buy a whole chicken to cook for dinner (I have a great recipe for that, if you'd like.) Save the liver, neck, etc. for your stock.

    After your chicken dinner, keep the carcass, bones, etc. Anything that's leftover can be thrown into the stock. Place all chicken parts, liver, neck, etc. into a large pot. Cover with filtered water and add a couple tablespoons of vinegar. You can also add onion, a couple of carrots, celery, etc., but it's not necessary. (I usually place all these things into a pot in the evening right after dinner and then start cooking it in the morning.)
    Bring to a boil, reduce heat, cover and simmer all day, 6-24 hours. The longer, the better. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top. Skim off the fat and use the stock for your chicken soup. You can also freeze it for future use. Note: When you refrigerate your stock, it will turn into a jello like substance. This is the way it's supposed to be. When you cook it, it will of course turn back into liquid.

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  5. Hot tea at night before bed.. helps me clear out the yucky stuff in my throat and chest so I can sleep :)

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  6. Highly recommend sleeping with a humidifier & vicks on the chest. It's the only way I can calm my chest when it's time to sleep!

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  7. organic/raw apple cider vinegar, warm water, lemon, and raw honey.
    I mix 2 cups of warm-hot water, 1 Tbsp. ACV, squirt of fresh lemon or orange, and a tsp. or 2 or raw honey.
    This has great antioxidant and healing properties. Just google Braggs Apple Cider Vinegar to learn more. :)
    Get better soon! :)

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  8. i'm not really into tea or warm drinks so i say eat LOTS of oranges and strawberries
    ...and for the soup, i always fry chicken thigh with onion and LOAD it with veggies - carrots, celery, sweet pepper, corn, peas, broccoli, cauliflower, fun leafy greens ANYTHING you can think of. i also like to add lemon and dill and agree on keeping it low sodium

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  9. Here's one for ya! Soon to be featured on www.canigettherecipe.com Happy cooking!

    Get Ya Better Chicken Soup with Orzo and a Hint of Lemon
    (Prep Time: 15 minutes/Total Time: 60 minutes. Serves 4 - 6)

    Ingredients:
    1 medium onion, diced small
    4 medium carrots, peeled and diced small
    2 stalks celery, diced
    handful parsley, chopped fine
    3 tablespoons olive oil
    sea salt and fresh ground pepper to taste
    6 cups chicken stock
    4 small chicken breasts, cut into bite sized pieces
    1 cup orzo
    zest from one lemon (make sure to zest only the skin...not the white pith)

    Directions:
    Sautee onion, carrots, celery, parsely, salt and pepper in olive oil over medium heat until onions are soft, about 8 - 10 minutes.

    Turn up heat to high and chicken stock. Bring to a boil.

    Add chicken. Chicken should be fully covered by the stock. If not, add a little more stock.

    Once boiling again, reduce heat to low and simmer for at least 30 minutes.

    Add orzo and lemon zest. Cook about 8 more minutes until orzo is al dente.

    Serve with warm crusty bread! Yum!

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