When I feel a little run down, I make my restorative Polish-style chicken soup called Rosół, which was taught to me by my great-grandmother to help fight colds. When I ate her soup, I could instantly feel its healing effects and it just made me feel good all over.
Chicken soup is simply a protein-rich meat stock, infused with a mirepoix of vegetables such as carrots, onion and leek. After simmering for 1 ½ to 2 hours, you end up with a golden elixir that’s filled with nutrients from the organic chicken meat and vegetables that you’ve used. It can be sipped all day, or made into a more substantial meal by serving it with noodles or rice — which is something my great-grandmother routinely did.
Don’t be scared off by the amount of garlic in the recipe. After a few minutes the flavor will infuse the stock and give it richness and density. This soup, from my cookbook , works for me every time I feel a cold coming on and you just feel amazing when eating it.
Studies suggest that chicken soup may contain beneficial, anti-inflammatory compounds that may ease the symptoms of upper respiratory tract infections.
Fresh turmeric is available from your local grocer. If using dry turmeric, only use 1 teaspoon. You can also make this soup using a whole organic chicken, cut into pieces and added to the water before simmering.