Old Bear's Recipe of the Month
May 1996

                   Decongestant Soup

         Based on a recipe by Dr. Irwin Ziment of UCLA, who 
says that while chicken soup does not work to fend off a 
cold, it can help relieve some of the nastier symptoms.  But 
not just any old chicken soup will do;  for full medicinal 
value, the spicer the soup, the better -- with lots of chile 
peppers, hot curry, and as much garlic as you can stand.

     1 head    garlic, separated and peeled
     4 lb      stewing chicken
     2         onions, cut in half
     4         celery stalks, diced, including the leaves
     4         carrots, diced
     3         parsnips, diced
     3 quarts  water
     1 tsp     hot curry powder
     1 tsp     black pepper
     1 tsp     cayenne pepper (more or less, to taste)
     1 tsp     dried basil
     6 sprigs  cilantro, minced
     5 sprigs  parsley, minced
     -         salt (to taste)

Place the garlic cloves and the whole chicken and half of the 
vegetables in a stockpot.  Add 3 quarts of water and the spices.  
Bring to a boil.  Reduce heat and simmer, uncovered, for two 
hours.

Skim the fat off the top of the soup and strain.  Remove the 
chicken and refrigerate for later use (in salads, cassaroles, 
or your other favorite chicken dishes.)

Add the remaining vegetables to the broth.  Simmer for another 
ten minutes and serve.

yield:  12 one-cup servings


source: Health Magazine, February 1992 
        as reprinted in 
        Chile Pepper, May/June 1996