She Strengthens

Winter’s Chill: The Ultimate Defense Against the Flu

As the seasons change, the threat of the flu looms large. While some swear by the flu shot, others prefer a more natural approach to staying healthy. For me, the idea of voluntarily getting a shot was never appealing, so I’ve developed my own arsenal of defenses against the flu.

Vitamin C, Hand Sanitizer, and Chicken Soup: My Trifecta of Health

My mom always says that chicken soup can cure anything from the common cold to rare diseases. While she may not be a certified doctor, her wisdom is hard to ignore. To bolster my immune system, I load up on vitamin C, stockpile hand sanitizer, and make a big pot of chicken soup. It’s a habit that’s served me well so far!

The Great Outdoors: A Petri Dish of Germs

Lately, it seems like everyone around me is coughing, sneezing, or sniffling. And then they want to shake hands! It’s enough to make you rethink the whole flu shot thing. But I’m sticking to my trusty chicken soup, and I’m not taking any chances. From now until June, it’s chicken soup every day!

B’Teavon! (Good Health to You!)

Here’s a recipe for a delicious and nutritious chicken soup that’s sure to become a staple in your household:

Kosher Chicken Soup Recipe

Yields: 12 Servings with plenty of leftovers
Difficulty: Easy
Total Time: 1 hour (2 1/2 hours if you have the time)
Active Time: 15 minutes

Ingredients:

• 4 Skinless Chicken Thighs
• 5 Carrots
• 6 Celery ribs
• 2 Onions
• 4 Leeks
• 2 Bunches of Chives
• 1 Bunch of Dill
• 1 Bunch of Parsley
• 1/4 Cup Brown Sugar
• 1/3 Cup Chicken Consommé Powder
• 1 Tsp Black Pepper
• 1 Tbsp Onion Powder
• 1 Tbsp Garlic Powder
• 1 Tbsp Minced Garlic
• 16 Cups Water
• Olive Oil

Instructions:

1. Prep Your Veggies: Cut the onion into large chunks, the leek into thick circles, and chop the chives into one-inch pieces. I like to cut the carrots and celery into big chunks for a heartier soup.
2. Coat the Pot: Use olive oil to coat the bottom of a large pot (I use a lobster pot!).
3. Sauté the Garlic: Add minced garlic and sauté until it begins to release its natural juices.
4. Add the Aromatics: Add the onions, leeks, chives, black pepper, onion powder, garlic powder, chicken soup consommé powder, and brown sugar. Sauté for five minutes.
5. Add the Good Stuff: Add the chunks of carrot, celery, chicken, and remaining 15 cups of water. Bring to a boil, then add the bunch of dill and parsley.
6. Let it Simmer: Lower the heat and let it simmer for at least an hour, or up to four hours for an even more intense flavor.

Enjoy your delicious and healthy chicken soup, and remember: B’Teavon!