Two Broths To Cope With The Flu

There are many ways to make broths. Whether made from vegetables or chicken, they offer us many nutrients. When you have a picture of the flu or other similar illnesses, having a very hot broth is always a good option.

During the cold winter and autumn seasons, nothing better than good broths to comfort the body and spirit. Even more so if you suffer from seasonal flu, cold or colds, which are so common in these times.

In the collective memory is engraved the stamp of the grandmother or the mother offering the traditional plate of hot food (soup, cream or broth) to alleviate any illness, restore strength and comfort.

All broths, whether vegetable or protein, are very nutritious thanks to their combination of ingredients. Of course, for its benefits to be really effective, you have to avoid adding excess salt. Next, we will look at the two most common broth recipes: chicken and vegetable.

The virtues of a good broth to cope with the flu

Whether people are convalescing or suspected of having the flu or cold, the broth provides many benefits to the body. There are many reasons for this:

• Since it has a high water content (both for the base of the broth itself and for the ingredients), it helps to hydrate the body. It also stimulates urination and bowel movements. 

• It is easy to consume in case of lack of appetite. When suffering from a seasonal illness like the flu, people lose their appetite, especially for solid foods.
• It is a nutritious dish. The properties of the vegetables and proteins it contains can supply a good part of the caloric requirements of the day.
• It is a natural preparation. It should be made only with natural products, avoiding excessive lipids and artificial additives. Thus, it will fulfill the imperative of being a natural and also healthy dish. For the same reason, when consuming it, the body’s natural defenses are raised.
• Helps to heal flu states more quickly. An important habit that we must take into account when faced with a flu or cold is hydration. This helps the removal of excess mucus through the airways.
• Comforts, provides a feeling of well-being. These sensations prepare the mind and body to overcome the flu picture, with real observable effects.

Chicken and rice broths

Among the recipes for broths that are most often served at times when you have low defenses or simply cold, is chicken and rice broth. Simple, smooth and very nutritious. Rice is the ingredient that provides more body, however, the taste comes to give it, especially chicken.

 Ingredients (6 servings)

• Salt to taste).
• 2 potatoes (150 g).
• 2 cloves of garlic
• 1/2 onion (30 g).
• 1 leek (30-40 g).
• 1 green pepper (40 g).
• Chives or parsley (to taste).
• 12 cups of water (3 liters).
• 1 cup of cooked white rice (150 g).
• 2 pieces of chicken that have bone (500 g).

Preparation

• In a saucepan, boil the chicken pieces in the water for 10 minutes.
• Peel and cut the potatoes into cubes of about two centimeters. Add to the water and cook for five more minutes.

• Finely chop the onion, bell pepper and the white part of the leek. Crush the garlic cloves a little. Add them to the broth and continue cooking for five minutes.
• Remove the pieces of meat from the water, shred the chicken. The bones can be reserved for other preparations.
• Add the shredded chicken, rice, coriander and salt to the broth.
• Boil for just five more minutes and serve hot.
• Optionally you can add a few noodles to the recipe.

Vegetable broths

If you don’t want meat in your broths, this vegetable option is just as comforting and well suited to combat the discomfort of colds, flu or colds. The plate will serve six people.

Ingredients (6 servings)

• Salt to taste).
• 1 bay leaf.
• 16 cups of water (4 liters).
• 3 cloves of garlic, mashed.
• 2 finely chopped onions (40 g).
• 1 bunch of finely chopped celery (50 g).
• 3 teaspoons of chopped parsley (15 g).
• 2 carrots, peeled and diced (30 g).
• 1 broccoli cut into small pieces (450 g).
• 4 and a half teaspoons of olive oil (45 ml).

Preparation

• Place a little olive oil in a frying pan and fry the onions, celery, carrots, garlic and bay leaf there.
• Add the broccoli, stir a little and add the water.
• Boil this broth for about half an hour.
• Add the herbs (coriander and parsley), the salt and turn off the heat. Remove the bay leaf.
• If you want the broth without vegetable chunks and a little thick, there is always the option of mashing the liquid with the onions, celery and carrots (or with part of them).
• Let it rest for a while before serving.

Remember

Broths should be served hot or at least lukewarm so that they can provide a feeling of comfort. Now, with regard to the use of cubes, it is necessary to clarify that, since these already have a certain amount of salt and several added, if they have already been added to the broth, it will not be convenient to salt the preparation again. Remember that excess salt is harmful to health.