Mother Earth Living

Herb Basics: Chicken Garlic Soup for a Cold

By The Herb Companion staff
September/October 2001
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If you feel the beginning scratchy throat or sniffles of an early fall cold, try whipping up a batch of garlic soup. Garlic (Allium sativum), well-known for its heart-protective and cholesterol-lowering benefits, is a potent antibacterial and antiviral herb that’s helpful for colds.

The following is a simple recipe that makes a flavorful, satisfying soup; drink it liberally when you have a cold or feel you might be coming down with one.

• 1 head garlic
• 1½ quarts chicken or vegetable stock
• Salt and pepper, to taste
• Hot red pepper flakes to taste, optional

1. Peel the garlic and simmer the cloves in 2 cups of the stock until the cloves are soft, about 10 minutes. Puree the garlic and the stock in a blender.

2.  Add the pureed mixture to the remaining broth, season with salt and pepper to taste, and simmer the soup for 10 minutes. Garnish with the hot red pepper flakes, if you’d like a little extra heat, and serve the soup hot.

Source: Holst, Jenna. Cooking Soups for Dummies. Foster City, California: IDG, 2001.

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