Flu Stew Recipes

FLU STEW

Flu Stew image

This originates from early fall of 2008 when I had the flu, and had looked up what to eat when you had it. The answers my research came up with were protein, and aromatic vegetables such as garlic and onions. I have made several versions of this stew using whatever meat I have at hand, and it always turns out well. NOTE: ONLY DRINK FLUIDS WITH A FEVER. After your fever breaks, then have the stew. A day after I had the stew my flu symptoms were 50 - 75% gone. This is not a cure-all, but it does give your body what it needs to get back on its feet. It's also GREAT for preventing the flu. To save time, in the directions, I prepare the next ingredient while the one I just added is cooking; for example, if I just added the wine, I will then start cutting the carrots and mushrooms, and add them when I'm done, and continue. You can try it with or without meat or cabbage, or you can substitute or add different veggies, tofu, or beans, and it should still turn out just fine. Hope it benefits you as much as it has me.

Provided by Chef Brad 1119502

Categories Stew

Time 1h15m

Yield 8-10 quarts, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

6 garlic cloves (chopped)
2 medium onions (white, red, or yellow, chopped)
1/2 cup olive oil
1 lb lentils (steamed)
8 ounces mushrooms (chopped)
2 medium potatoes (chopped with skin on)
1 lb chicken (or other meat, 1-2 inch cubes)
6 carrots (1 lb bag, sliced)
1/2 head cabbage (chopped)
2 tablespoons salt (to taste)
1 1/2 cups white wine (a small 187ml bottle will do, red works too, although it will turn chicken purple)
1 (14 ounce) can chicken broth
6 -8 dashes Emeril's Original Essence (original) or 6 -8 dashes Italian spices

Steps:

Rinse lentils, add to small pot of boiling water, cover and turn down heat to simmer for 30 minutes.
In large pot add olive oil, garlic, onions and a few dashes of Essense; bring up heat to medium and stir until onions start to brown, then turn down heat to warm and prepare the meat.
Add meat. Bring heat to medium and stir until meat is half or almost cooked.
Add potatoes along with a few dashes of Essense, and stir until they start to brown.
Add wine. Cook for five minutes at medium heat or hot enough to boil the wine so the alcohol evaporates.
Add carrots and mushrooms and stir a few minutes.
Add chicken broth.
Add Salt.
Drain lentils after their thirty minutes time is up, and add to stew.
Add a few dashes of Essense, stir, and bring to a boil.
Add cabbage, a few dashes of Essense, cover, turn heat down to simmer or low, and cook for 30 minutes.
Stir, and serve.

FLU FIGHTER CHICKEN SOUP WITH GARLIC AND STAR ANISE

Flu Fighter Chicken Soup with Garlic and Star Anise image

Coming down with something? This is the superhero of chicken soups. It's loaded with antibacterial and antifungal garlic and flu-fighting star anise. Ginger gives you a leg up on digestion and fights nausea while broccoli adds a dose of vitamin C. This recipe makes a large batch of soup that gets better with age, so freeze some for the next time you're under the weather.

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

Ingredients

One 4-pound chicken, rinsed and giblets discarded
2 cups 1/4-inch sliced carrots
2 cups 1/2-inch diced fennel
2 cups 1/2-inch diced onions
10 cloves garlic, peeled and trimmed
2 whole dried arbol chiles
2 whole star anise
One 2-inch piece ginger, peeled
1 1/2 cups broccoli florets
Salt and freshly ground black pepper
1/4 cup chopped fennel fronds

Steps:

Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total), and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.

Nutrition Facts : Calories 388 calorie, Fat 7.1 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 180 milligrams, Carbohydrate 10.1 grams, Fiber 2.7 grams, Protein 67.4 grams, Sugar 2.8 grams

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