Delicious Dishes for the Sick and Suffering
Whether it's the flu, COVID, RSV, or just a nasty cold, feeling under the weather can leave you feeling utterly miserable. Food seems like the last thing you want to deal with, but nourishing your body is crucial for a speedy recovery. While battling these bugs, comfort food becomes king, and nothing quite hits the spot like a steaming bowl of soul-soothing soup. Forget greasy takeout and questionable delivery – whip up some homemade magic with these delicious (and easy!) recipes designed to conquer your aches and sniffles.
Soup, the Elixir of Relief:
Nothing says "get well soon" like a steaming bowl of soup. Here are a few variations to tantalize your taste buds.
Chicken Noodle Soup:
This classic is a winner for good reason. The broth is packed with electrolytes and protein, while the noodles offer energy and comfort.
Ingredients:
- 1 whole chicken, skin removed and chopped (or 8 bone-in, skinless chicken thighs)
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup cooked egg noodles
Instructions:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook until browned on all sides.
- Remove the chicken from the pot and set aside. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Return the chicken to the pot along with the chicken broth, thyme, and parsley. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
- Add the egg noodles and cook for 3-5 minutes, or until heated through.
- Serve hot with your favorite toppings, such as chopped parsley, fresh dill, or a squeeze of lemon juice.
Tomato Bisque:
Creamy and slightly tangy, this soup is soothing and hydrating. Add a dollop of plain yogurt for extra protein and probiotics.
Ingredients:
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 4 cups chicken broth
- 1 cup heavy cream (optional)
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the crushed tomatoes, chicken broth, basil, and oregano. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Using an immersion blender or blender, puree the soup until smooth.
- Stir in the heavy cream (if using) and heat through.
- Serve hot with a drizzle of olive oil, fresh basil leaves, and crusty bread for dipping.
Lentil Soup:
Packed with protein and fiber, lentil soup is both nourishing and warming. Add chunks of carrots or potatoes for extra vitamins and texture.
Ingredients:
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup green lentils
- 8 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the lentils, vegetable broth, diced tomatoes, thyme, and rosemary. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
- Serve hot with crusty bread and a sprinkle of chopped fresh parsley.
