Flu Season Soup

Tis the season… the flu/cold season that is. Having just recovered from a seriously nasty one, I was reminded of this fabulous soup from Fine Cooking magazine. Chock full of natural immune boosters such as chili peppers, ginger and lemon, this is an asian inspired twist on chicken noodle soup. Delicious all year, it’s especially effective during the winter months when so many of us are  battling a runny nose, cough and fever. Here’s why:

Ginger

In Ayurvedic medicine, ginger is known to warm the body, working to break down toxins in both the lungs and the sinuses. Furthermore, it cleanses the lymphatic system, clearing out waste and fighting off infection. It’s also been proven to reduce muscle soreness and inflammation, making it a real flu season power house.

Lemon

Lemon strengthens the immune system, purifies the blood and lowers your body temperature. Which is really helpful when you have a fever. Full of Vitamin C, lemon is often used to treat respiratory issues and improve breathing. Smelling lemon is also an instant mood booster which is a nice added bonus when you’re feeling like dirt.

Chili Peppers

Chilis contain capsaicin, a natural anti-inflammatory, which is great help when you’re body is fighting off a infection or virus. Eating them can help reduce a headache and sooth the sinuses. They’re also high in Vitamin C and anti-oxidants which work to boost your immune system.

In short, eating this soup will help keep your body from succumbing to a flu or cold this winter. And, if you do, it’ll speed up your recovery so that your back on your feet in no time.

Flu Season Soup

1 lemon
1/4 c chopped fresh cilantro
1 t finely grated fresh ginger
2 serrano chilis, stemmed, halved and seeded
6 c chicken broth
4 oz fresh Chinese egg noodles or 3 c cooked rice
2 T fish sauce
1-2 boneless, skinless chicken breasts, cut into 1/4″ thick slices

Use a micoplane to finely grate 1 t of lemon zest. Put in a bowl with the cilantro and the ginger (I use the microplane to grate the ginger as well). Set aside.

Cut the zested lemon and squeeze until you have 3T (You may need an additional half depending on the size of your lemons).

Thinly slice 2 of the chili halves horizontally.

Bring the broth to a boil over medium-high heat. Add the lemon juice, noodles, fish sauce, and the 2 whole chili halves. Reduce the heat to a simmer, cover and cook for about 3 minutes until the noodles are almost done. If you are using rice, simply substitute the cooked rice for the noodles.

Remove the lid and the chili halves. Add the chicken, the sliced chilis and return to a boil. Remove from the heat, making sure that the chicken is cooked through. Stir in the zest/cilantro/ginger and serve.