Devised by cold-and-cough expert Irwin Ziment, MD, who was Chief of Medicine at Olive View-UCLA Medical Center when he cooked it up, the soup gets much of its power from red pepper flakes. They contain capsaicin, known as a fast, effective decongestant. In addition, the hefty dose of garlic - 30 cloves, although they cook down to produce a much milder, sweeter flavor than one would expect - loads the soup with enough phytochemicals to give it infection-fighting powers.
Dr. Z recommends 1 cup three times a day, and inhaling the vapors is part of the prescription. Soon you'll be breathing again.
DR. ZIMENT'S GARLIC CHICKEN SOUP
The spicier the soup, the better it will be at clearing your head, so be generous with the red pepper flakes - just don't make the soup so hot you can't tolerate it.
2 quarts chicken broth
2 cups sliced carrots
2 garlic heads, about 30 cloves, peeled
¼ cup minced parsley
¼ cup minced cilantro
2 t. lemon pepper
2 t. minced fresh mint leaves
2 t. dried basil, crushed, or 2 T. fresh basil, minced
2 t. curry powder
1 bay leaf
Dried hot red pepper flakes to taste
Combine all ingredients in a stockpot, bring to a boil and simmer, uncovered, for 30 minutes. Discard bay leaf. Puree in batches in a blender or food processor. Return to pot, stir well, warm if necessary, and serve or freeze in small containers.
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