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# Loving away a summer cold
- URL: https://www.smdp.com/loving-away-a-summer-cold/
- Published: 2008-05-17T15:00:00.000Z
- Updated: 2026-10-25T00:03:57.000Z
- Author: Guest Author
- Tags: Opinion, Santa Monica, #archive-import

*By Elizabeth Brown Kitchen Vixen*

I GUESS I HAVE A SUMMER COLD EVEN though it is not summer yet. I felt the encroaching cold on Tuesday and by Thursday it had knocked me down. I have lost my voice completely. It’s a good thing I don’t have a cooking show, yet. My voice, for now, is this newspaper.

Even before feeling sick, I had the inclination to buy a free range chicken at the Farmers’ Market. I’ve been following a semi-vegetarian diet but have felt like something is missing. I evaluated my diet and noted that my recent fatigue could be due to the fact that I was not consuming much animal protein with the exception of an egg a day, whey protein powder and some fish.

None of these foods are significant sources of iron. When following even a semi-vegetarian diet it’s a good idea to supplement with a multivitamin with minerals. The one I take does not contain much iron, only one-third of the recommended amount.

Before taking additional iron it is best to be evaluated by a physician because the symptoms of iron deficiency are similar to the symptoms of B12 deficiency and many chronic diseases.

Nutrients in food work synergistically, meaning they work together like a team to help each other be more successful in your body. In animal proteins the iron is bound to hemoglobin just like in our bodies. Hemoglobin is a protein that gives red blood cells their color and carries oxygen to all of the cells.

I actually bought a Cornish hen, which I had never bought before. Not only did I enjoy a beautifully marinated and roasted bird but I made the most amazing chicken soup to help me on the road to recovery from my common, but still rather inconvenient cold.

They say that chicken soup is good for a cold but no one ever really knew why. So, a team of researchers at the University of Nebraska Medical Center decided to find out. Essentially they found that chicken soup has some anti-inflammatory effects which work directly in the respiratory system helping to decrease the production of mucous associated with cold symptoms. The head researcher also stated that there is the TLC factor, not some scientific acronym; this is simply the Tender Loving Care that goes into homemade soups. When you know the soup was prepared by hand that alone might make you feel better.

It is still too soon to say if my soup has “cured” my cold. But each time I eat a bowl I smile and that makes me feel better. So now I will share with you my marinade recipe for my little Cornish hen and the soup I made to show my appreciation for the life of this bird, the iron it provided me and the anti-inflammatory attributes to boot.

ELIZABETH BROWN MS, RD is a Registered Dietitian & Certified Holistic Chef. Her goal is to save the world — one disease fighting recipe at a time. See her “Eat 2 Liv” Pilot on her You Tube channel: The Kitchen Vixen. For more information about services please contact her at

Chicken soup All Purpose Marinade 1/3 cup canola oil 1/2 cup tamari 1/2 cup water 2T maple syrup or honey 2 cloves garlic, minced 1+ 1/2 tsp dried thyme 1+ 1/2 tsp ground cumin 1 tsp curry powder 1 tsp dried oregano 1 tsp chili powder 1/2 tsp paprika 1/4 tsp fresh ground black pepper Add all ingredients to a blender and blend Pour half of the marinade in the bottom of a baking dish Place the poultry in the marinade. Cover with rest of marinade Let sit in the fridge for 2 hours to one day Cover with foil and roast bird at 350 degrees per pound plus 10 minutes. Check temperature, Should be 180 degrees Remove foil and roast for 10 minutes uncovered to brown Soup Large stock pot (4-6 quarts) Chicken carcass, bone, skin, and extra marinade 64 ounces of water (2 quarts or 8 cups) 8 cloves garlic, chopped 2 whole onions, chopped 12 carrots, chopped 12 stalks celery, chopped 1 bunch parsley, chopped 2 tablespoons fresh lemon juice 3 bay leaves 1 teaspoon dried sage 1 teaspoon dried thyme 1 teaspoon sea salt 1/2 teaspoon black pepper NOTE Half of the chopped vegetables should be set aside to go into the soup. To make the stock, pour half of the vegetables and the rest of the ingredients into the pot. Bring to a boil then reduce and simmer for 1-2 hours. Add more water as needed. Drain the stock and preserve the liquid. Remove any meat from the poultry To make the soup, pour 1 cup fresh stock into the pot. Add the garlic, onions, carrots and celery and steam sauté for 5 minutes Add the rest of the stock, bring everything to a boil then simmer on low for 1-2 hours. Add the parsley and any reserved meat at the end. You may want to add small diced potatoes or cooked brown rice to give the soup more sustenance Season with sea salt and fresh ground pepper to taste

*Originally published in the Santa Monica Daily Press print edition on May 17, 2008.* [Read the original PDF.](https://s3.us-east-1.amazonaws.com/smdp%5Fbackissues/051708.pdf?ref=smdp.com)