In the spirit of gratitude, let’s just start with the fact that I am beyond grateful that our family has had pretty mild colds this year. Sure we did our round of the stomach bug but, relatively we have had it pretty good. Still, even a cold can feel like the plague when it is making the rounds. Here is how we cope:
All the vaporubs. Seriously, if they make a vaporub I am on it. Slathered on little socked feet, dripping off of backs and bellies, I do it all. I know it is a placebo and I am fine with it. Placebo me away in the form of vaporubs. I love it, you could not pry it from my grip.
Tea on tea on tea. Throat Coat is our personal favorite but we just discovered Voice Tamer and the family says it has a nice taste to it ( I don’t partake due to a honey allergy). Lucie loves her tea with local honey, I love the relief for her little raspy voice!
Snifflease (Young Living EO) is a favorite for the diffuser. We haul the humidifier/diffuser around the house wherever we are playing most. Lucie likes to apply Snifflease to her chest when she isn’t wearing an armor of vaporub:) The scent is so pleasant you almost forget everyone is dripping in snot.
Day/Night acetaminophen combo boxes of meds. I know there are fancy OTC medicines out there but is there really anything better than the basic dayquil when you are feeling so run down? It is nice to reach for one medicine that covers so many bases. Your pain relief/decongestant need not add to your sinus headache. Keep it simple. Of course, we are all about the baby Tylenol when for the littles.
Finally, homemade soup. I shared on Insta yesterday that I made a pot of Cilantro Lime Chicken Soup and a few people asked for the recipe. I kind of wing my way through most recipes but I will try to remember what I tossed together here!
Cilantro Lime Chicken Soup
Start with half a stick of butter in the bottom of the stock pot. Using low heat melt with lemon juice and pink Himalayan salt (you can add more salt later to taste)
While that melts into each other, rough chop a brown onion, celery, cilantro and carrots. Add to the butter and stir every now and then.
I used pre-marinated Cilantro Lime chicken from Aldi. Cut whole package of chicken into cubes and add to the stock pot. Mix in a box of cut mushrooms if you choose.
Let that mixture simmer until the chicken starts to look lightly cooked. Soups are pretty failproof, just use your best judgement, the chicken will finish cooking while the soup boils so no stress about cooking it all of the way through.
Add water and bring to a boil, or a simmer, depending on how fast you want it to cook.
I waited until about 15 minutes before I was ready to serve and added chunky zucchini and gluten free noodles (made from black beans, also found at Aldi) so they wouldn’t turn to mush.
I served the soup with a side plate of chopped cilantro, lemon wedges, green onions, and olives so my people could add whatever they wanted. Salsa, chips and sour cream would work too if you wanted to take it in more of a tortilla soup direction!