Drink this to feel better

Try as you might to stay healthy, avoiding a cold or other illnesses in the cooler weather feels like an impossibility.

When you’re under the weather, feeling better is the priority. It is important to stay hydrated, especially if you have a fever or are breathing out of your mouth because you’re congested.

Dehydration could make your illness worse. Some consequences of dehydration include:

• Headache
• Fatigue
• Dizziness
• Electrolyte imbalances
• Kidney issues
• Shock and more

The best source of hydration when you’re sick is water. Jazz it up with a slice of fruit or a sprig of an herb for a little taste. If you’re looking for variety, consider:

• Decaffeinated green or herbal tea.
• Bone broth. Either prepared or homemade, it gives you some nutrients including protein.
• Tomato or vegetable juice. Choose low-sodium and enjoy the vitamins.
• Coconut water. It’s refreshing and full of electrolytes.²
• Frozen melon, berries, peach slices or fruit bars.³ They feel cooling if you’re feverish and can help soothe a sore throat.

It’s a good idea to consume beverages throughout the day. Drink with each meal if you’re up for eating. Sip between meals and whenever you feel thirsty.

Classic chicken noodle soup

To make gluten-free soup, substitute 6 ounces of rice noodles for egg noodles and reduce your cooking time to 6 minutes or when the noodles are tender.

To make vegan soup, use low-sodium vegetable broth instead of chicken broth, sub in 1 cup of cubed firm tofu instead of chicken and use 6 ounces of plain, not egg, noodles or even rice noodles.

Makes 6 servings
Prep: 10 min    Cook: 35 min

Ingredients

• 1 teaspoon olive oil
• ½ cup minced onion
• ½ cup diced carrots
• ½ cup sliced celery
• 2 garlic cloves, crushed
• 2 tablespoons cornstarch
• ¼ teaspoon dried oregano
• 1 bay leaf
• 3 cups reduced-sodium chicken broth
• 1 cup chopped cooked chicken breast
• 6 ounces medium egg noodles, uncooked
• Black pepper to taste

Preparation

• In a large saucepan over medium heat, heat the olive oil.
• Add onion, carrots, celery and garlic. Sauté until tender, about 5 to 6 minutes. Sprinkle the cornstarch and dried oregano over the vegetables and stir to combine. Cook for 1 minute.
• Stir in chicken broth and bay leaf. Bring to a boil and reduce heat.
• Simmer, covered, for 20 minutes.
• Add chicken and noodles. Cook, covered, for another 10 minutes or until the noodles are tender.
• Discard the bay leaf. Add black pepper to taste.

Nutrition (for original recipe)

(serving size: 1 cup)

Calories: 117; total fat: 3 g; saturated fat: 1 g; sodium: 69 mg; cholesterol: 28 g; total carbs: 13 g; fiber: 1 g; sugars: 2 g; protein: 9 g; potassium 92 mg

Talk to your care team

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Published October 16, 2024