One of my favorite foods to eat as the weather gets colder is chicken noodle soup. It is truly one of the most comforting of all comfort foods. Not only can chicken noodle soup warm you up on a cold winter’s day, but there is ample evidence that it helps to fight off colds and flus. The heat of the soup can help to clear congestion, as well as heat the body to defend itself against viruses (viruses are killed off when the body heats up, which is why we tend to get a fever when we have a virus). In this recipe, I add potent anti-viral vegetables and spices to amp up the soup’s cold and flu fighting properties.
First, I use organic chicken broth, which is free of gluten, msg, and other unwanted additives. I add a good dose of garlic, which is naturally anti-viral and anti-bacterial and really helps to strengthen the immune system. It is also a powerful antioxidant and good for your heart (just an added bonus!). I add organic carrots which are naturally high in beta carotene, which helps our skin to glow and improves vision. I then sprinkle in some curry, which is rich in turmeric, another potent antioxidant. Turmeric is a natural anti-inflammatory, and numerous studies have shown its powerful effect against cancer and alzheimer’s disease. In this soup, it opens up and relieves inflammation in the sinuses and combats viruses. Finally, I add gluten free rice pasta for some healthy, complex carbohydrates, which can help strengthen the body during times of illness. This recipe is super fast to throw together, because who wants to spend a lot of time in the kitchen when they’re not feeling well?
- 4 c. organic chicken broth
- 2 carrots, sliced
- 2 cloves garlic, finely minced
- 1 t. curry powder
- ½ c. gluten free, brown rice noodles
- Heat first 4 ingredients until they come to a boil.
- Add the brown rice noodles.
- Reduce heat to low, and continue to cook until noodles become tender, about 10 min.