Have you heard the news? There’s a flu epidemic!
If you are one of the lucky ones to have so far escaped some type of illness this winter, I have to admit that I am a bit envious. Or, if you are like me, and were traumatized by the deadly flu, well, it’s time to start fighting back.
Keeping my immune system strong is my motto right now and I’m going in like a warrior. When it seems like anything and everything is going around what can we do to keep ourselves strong?
For me, it all starts with the food.
Food can be healing on so many levels.
My grandmother used to make the best “Jewish penicillin”, Chicken Matzoh Ball soup with homemade everything in it – from the broth to the matzoh balls themselves. It was made with love by someone who loved me. That alone goes a long way toward feeling better.
My updated chicken soup is broth-y and filled with nutrients. Once a week I roast a chicken which turns into one or two dinners/lunches. The bones get thrown into the slow cooker with carrots, celery and onions to make a slow cooked bone broth.
I found these homemade ramen noodles at Whole Foods. When you are not feeling well, who doesn’t love some noodles in their soup?
Then, I wanted the big guns and ginger, turmeric, and garlic are like the three musketeers. They are very anti-inflammatory and immune boosting. Plus, they happen to taste great together and work perfectly in this broth-y soup.
Vegetables add immune boosting properties too. Carrots, onion, and spinach are the main stars, and since I had some parsley in my refrigerator, I threw that in too. It all helps boost our nutrition and keep us healthy.
Never discount the power of a homemade chicken soup.
I will be delivering it to anyone who needs some nourishment, of all kinds. It’s broth-y, nutrient-packed and most important, filled with love.
What do you love to eat when you are not feeling well? Share in the comments below!
Immune Boosting Chicken Noodle Soup with Ginger and Turmeric
Makes 6 servings
2 tablespoons extra virgin olive oil
4 large carrots, peeled and diced
1 large onion, peeled and diced
salt and pepper, to taste
1 1-inch piece ginger, peeled and grated
3 large cloves garlic, pressed
1 teaspoon dried turmeric
8 cups chicken broth, strongly suggesting homemade
2 cups cooked diced chicken
8 ounces baby spinach (I used frozen)
1 small bunch fresh parsley, chopped
1 package fresh ramen noodles (feel free to use 2 cups cooked brown rice if gluten-free)
- In a large soup pot heat the olive oil over medium heat. Add the carrots and onions, with a sprinkle of salt and pepper, and sauté for about 5 minutes, until the vegetables are getting soft and beginning to brown.
- Add the ginger, garlic, and turmeric. Stir for 30 seconds, being careful not to let the burn.
- Slowly add the chicken broth, scraping up the bits on the bottom of the pan. Bring the broth to a boil and then down to a simmer. Add the chicken and spinach and parsley, cover and simmer for 10 minutes.
- Add the noodles right at the end and simmer for one minute more to heat them. If you are not eating the soup right away leave the noodles out until serving.
- Taste the soup. You might want to add a bit more salt and pepper. Serve while hot.