How to prepare 2 tonic soups to treat colds and flu

According to the group on the Borna media line; The common cold, despite its simple name and tradition, deprives a person of a few days of work and life, and is sometimes very frustrating. That’s why many people are looking for simple and quick prescriptions for treating colds and flu. The best and most useful food for colds is simple soups with nutrients and a cure for colds. Read more about how to prepare 2 simple soups for treating colds among the types of winter soups.

Chicken and rice soup

Chicken and rice soup is a nutritious food and of course a simple and easy soup to treat colds.

Ingredients for 6 people

Chicken breast with bones: 900 g

Medium carrots: 2 chopped carrots

Bo leaves: 1 pc

Salt: The tip of a teaspoon

Low salt chicken broth: 6 cups

Salt-free butter: 2 tablespoons

Large onion: 1 thinly sliced

Turmeric: 1 and 3 teaspoons

Sugar: 1 teaspoon

Rice: 1/3 cup

Fresh and finely chopped mint: 3 tbsp

Fresh and finely chopped dill: 3 tbsp

How to prepare

How to prepare 2 tonic and simple soups for treating colds and flu

To make this simple soup for treating colds, first put chicken breast, onion, turmeric, carrot, bay leaf and the tip of a teaspoon of salt in a saucepan and add three cups of chicken broth. Increase the gas flame, when the contents of the pot boil, reduce the gas flame to cook the soup ingredients.

In the middle of cooking the soup in another pot, melt the butter over a low gas flame. Add sugar and a teaspoon of salt to the melted butter. Add the remaining three servings of chicken broth and rice. First increase the gas flame, reduce the flame when the chicken broth reaches boiling temperature. 15 to 20 minutes is enough time to cook rice in chicken broth.

Take the cooked chicken out of the pot and shave it when it cools down a bit. Pour the ingredients into the rice pot in the food processor and mix the rice well until the soup is smooth and smooth. (This is optional, you can not mix the soup) Then add the shredded chicken and stir gently. Next, add the carrots cooked with the chicken to the chicken and rice mixture. Dill and add chopped parsley and stir gently. After 2 to 3 minutes, turn off the flame and serve the soup with its lemon.

Carrot and ginger soup

Ingredients for 8 people

Extra virgin olive oil: 2 tablespoons

Chopped onion: 1 cup

Kasher salt: the tip of a teaspoon

Crushed garlic: 1 tbsp

Chopped ginger: 1 tablespoon

Carrots: Finely grated: 1 kg

Finely chopped potatoes: 1 medium

Chicken stock or low-salt vegetables: 6 servings

Greek yogurt: 1 and 1/3 cup

Honey: 1 teaspoon

Fresh chopped thyme: 1 teaspoon

Fresh and powdered black pepper: as desired

How to prepare

How to prepare 2 tonic and simple soups for treating colds and flu

Heat the olive oil over a medium flame. Add chopped onion and a little salt on the onions. Roast the onion over a low flame until light. Then add garlic and ginger and stir for about 2 minutes. Next, put the carrots and potatoes, chicken stock or vegetables in a saucepan, add the fried onions, garlic and ginger and cook over a low flame. Carrots and potatoes should be thoroughly cooked and softened.

In a separate bowl, combine Greek yogurt, honey, thyme and 1 teaspoon salt. Pour all the soup ingredients into a mixer or food processor and mix together until smooth. Carrot and ginger soup should be puree, creamy and smooth. Measure out the salt and pepper of the soup, if desired, add a little chopped peanuts to the soup and serve.

Source: Cyrus Magazine