• Karine Wlasichuk

Flu Season 101: Antiviral Broth with Tubetti and Chickpeas

Updated: May 1, 2020

'Tis official. Flu season is in and this family wants nothing to do with it. Cold season, or for 90% of men, a brush with death, typically never affects me but as I've been up most nights with our baby lately (she requests bottles and playtime at 1 and 4 am now, it's adorable but exhausting when 6 am rolls around and she somehow has tons of energy!) so, here's what I do to try to stay cold-free (including water and coffee binges, trying to power nap with her, and staying away from the general public at all time).

You must be wondering, what are chickpeas doing in a mainstream, seasonal, well-known chicken-noodle soup? Well this, my friends, is the protein-packed, nourishing version. Less sodium, more energy and flavours. Also, whenever you are sick, chances are you won't want to leave your house to buy ingredients, and who doesn't have a can of chickpeas laying around? I always have at least 3. Might just be my strong belief in everyone's right to emergency hummus-making. Hmm...

While we're still on this not-leaving-the-house roll, notice that the fresh ingredients in this soup can be replaced by canned goods (canned crushed tomatoes, chicken stock, dried herbs, powdered ginger if you're completely out).

You will need,

Tubetti (1/2 of any small noodle)

Chickpeas (1 can, rinsed)

Carrot (1, peeled and chopped)

Yellow onion (1, finely chopped)

Garlic (5+ cloves, crushed)

Ginger (6-7 slices, fresh)

Parlsey (1/4 of a bunch, with rope)

Note: Bay leaves are great too

Chicken broth (3 cups, with 2 cups of water- but you judge depending on how diluted you want it)

Potatoes (4 small, or 2 big, chopped in small cubes)

Tomato (1, roughly chopped)

A few simple steps,

1. After chopping and/or preparing all your ingredients as listed above, combine water and chicken broth with the ginger and garlic in a large pot- bring to a boil

2.Reduce heat and let simmer for at least 15-20 minutes (you really want the nutrients of the ginger and garlic to have time to blend with the broth)

3. With a spoon, retrieve ginger and garlic and discard

4. Add onions, carrots and potatoes and let simmer for about 10 minutes

5. Add salt and pepper

6.Now. You want to mummify the parsley and throw it in (there's a reason there are real chefs out there who actually created sophisticated terms which I apparently don't use)- I do so when I want the flavour payoff without actually eating leaves for lunch- leave in until everything else is cooked and ready to be served

7. Add the chickpeas, tomato and noodles last as they as more tender- the soup is ready when the noodles are cooked!

Ahem: I am not telling you to throw away the tissues and Tylenol bottles quite yet, but you're one step closer! I make soups of this kind at least twice a month when it gets colder and I am *never* (I have no interest in jinxing this whatsoever) sick. So give it a try, with whatever fresh vegetables and herbs you have on hand. If you still get a cold don't sue me- good luck and get broth-ing!