Soup recipes help alleviate sickness


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Apparently, it’s fall. Despite the fact that the weather has yet to get the memo, many students are getting sick, whether it’s with the flu, a cold or bronchitis. Apart from taking medicine, there are a myriad of ways to bounce back from sickness, particularly making a nice, hot bowl of soup.

Lemon Chicken Orzo Soup

Chicken noodle soup is the go-to treatment for sick people, probably because it is both delicious and easy on a sore throat. This particular recipe isn’t very difficult and has a lemony flavor that keeps it light enough for the heat.

Cook time: 40 minutes

Serves 6

1 tablespoon olive oil

1 medium onion, diced

1 clove garlic, minced

2 carrots, peeled and sliced

1 celery stalk, thinly sliced 8 cups of chicken stock or broth

Zest of 2 lemons

Juice of 2 lemons

1 bay leaf

1.5 cups orzo pasta

2 cups cooked shredded chicken

Salt and pepper for taste

Parsley (optional)

In a large pot, heat up oil over medium-high heat and add the onion, garlic, carrots and celery, cooking until tender for about five minutes.

Add the chicken stock, lemon zest and lemon juice and bring to boil. Cover, reduce heat and lightly simmer for 20 minutes.

Add the chicken and orzo to the pot, cooking until the pasta is tender for about 10 minutes.

Season with salt, pepper and parsley if you’re feeling fancy.

Adapted from Tide and Thyme.

Easy Pumpkin Soup

Fall also means the freshest stock of pumpkins, which can be transformed into this soup. Perhaps not as impressive as its roasted squash soup counterparts, pumpkins are still full of vitamins and iron that will help to get rid of that cold.

Cook time: 5 minutes

Serves 2

1 15-ounce can of pumpkin purée

2 cups of chicken broth or chicken stock

½ cup heavy cream

½ teaspoon pumpkin pie spice

Pepper for taste

Put all ingredients in a saucepan over medium to low heat and bring to simmer, whisking as you do so.

Heat for about five minutes. Add pepper to taste.

Adapted from the Food Network.

Broccoli-Cheddar Soup

For those who are more vegetable-inclined, try this cheesy broccoli soup. Though it might be the healthiest option on the list, since it is a heartier creation, this broccoli-cheddar soup is perfect for those who have regained their appetite after a period of not feeling well.

Cook time: 30 minutes

Serves 4

2 tablespoons of butter

1 small onion, finely diced

1 celery stalk, finely diced

2 cloves of garlic, minced

2 cups of broccoli, cut into small, spoon-sized pieces

2 cups of chicken stock or chicken broth

2 cups of milk

½ cup of flour

1 cup of grated cheddar cheese

Salt and pepper for taste

Melt the butter in a pot over medium heat and add the onions and celery. Cook until soft.

Add the garlic and cook for another minute, stirring with a wooden spoon to avoid burning.

Add the broccoli, cook for one minute and then add the chicken stock. Cover. Let it come to a boil and cook until the broccoli is soft.

Whisk together the flour and milk until smooth and add this to the pot, stirring gently.

Once the soup has thickened, add the grated cheddar. Add salt and pepper for taste.

Adapted from the Little Girl’s Guide to Sugar and Spice.