A recipe for soup that is 100 times more effective than an antibiotic
Although medicine is constantly evolving, people, in addition to medicines, want to be treated with natural preparations.
Chicken soup made with 50 cloves of garlic, onion and thyme can overcome a larger group of flu viruses, which cause vomiting, diarrhea, fever, headache and stomach cramps.
The great thing about garlic is that it is not affected by mutations, changes and new viruses - it successfully fights all their variants. This is due to the chemical allicin, which has been shown to lower cholesterol and blood pressure and prevent clogging of blood vessels.
Studies have shown that garlic can be more effective than some antibiotics in fighting bacterial inflammation.
When you crush a clove of garlic, allicin is released, which along with other ingredients kills harmful organisms, such as viruses and bacteria, which cause colds, flu, ear infections, etc. Best of all, the consumption of garlic does not harm the organism, but on the contrary, it is a real blessing for health.
Here is the recipe for chicken soup with garlic:
Ingredients:
- 50 cloves of garlic (about 5 heads), cleaned and peeled
- 2 tablespoons butter
- 2 tablespoons of olive oil
- 2 large onions, chopped
- 1 tablespoon chopped fresh thyme
- 1,5 liters of clear chicken soup (as a base)
- 1 fresh parsley as a spice
- 1 bunch of fresh herbs - thyme, bay leaf, parsley (you can also use dried spices)
- 3 small cups of old bread cut into cubes
- 1 cup whole cream
Preparation:
1. Preheat the oven to 180 degrees. Cut off the tops (1/3) of the garlic cloves. Pour the prepared garlic with olive oil and wrap them with aluminum foil. Bake them in the oven for 90 minutes, then take them out and leave them to cool.
2. During this time, heat 2 tablespoons of malsin oil and butter in a saucepan over medium heat. Simmer the onion for 10 minutes. Chop the roasted cooled cloves and add them to the stewed onions. Mix, add chopped thyme, chicken broth and add freshly chopped parsley and other herbs (or use slightly dried).
3. Reduce the temperature, add the sliced bread and let it simmer for 5 minutes until the bread is soft.
4. When the soup is ready, put it in a blender and mix it well to get a creamy texture. Then return it to the pot, add plain sour cream or sour cream. Bring to the boil again. Remove from the heat and add salt and pepper if desired.