Change of Season Soup for colds and flu | Cold-Q™

The fall season often means more runny noses and colds and flu. But it does not have to be this way! Cold-Q partnered with the Botanical Medicine Club at the Canadian College of Naturopathic Medicine to host a workshop on Traditional Chinese Medicine herbs and Change-of-Season Soup.

The event was well attended with over twenty five students enjoying soup and competing on botanical medicine trivia. Pictured here is Chris Brown, the President of the Botanical Medicine club. Some of the herbs in Change of Season soup are also featured in ColdQ, so support your immune system doubly by using ColdQ throat spray!

How to protect yourself from cold and flu. Advice from naturopaths

Just like ColdQ, this soup contains well researched herbs that support your immune system and lungs. You may prepare the herbs by themselves or add ingredients to make a custom soup for your family to enjoy.

Change of Season Soup Recipe:

Equal parts of each of the following Chinese Medicine herbs:

Astragalus membranaceus / Huang Qi – 4 sticks, 15 cm long
Codonopsis pilosula / Dang Shen– 3 sticks, 10 cm long
Dioscorea sinensis (Chinese wild yam) / Shan Yaeo– 2 sticks, 5 cm long
Lyciium barbarum (Chinese wolfberries or Goji berries) / Gou Qi Zi– 3 tbsp
Fresh Codonopsis root

Fill a large pot with water. Add the herbs and place the lid on. Bring to a boil and simmer for 1–4 hours, adding more water if needed.

Allow to cool, strain and enjoy 1–2 cups per day for 5–14 days.
These herbs can also be found pre-packaged in Chinatown or some supplement stores.

Alternately, create a Custom Soup:

400 g of skinless chicken pieces, on the bone
2 cloves garlic, freshly grated
2 inches ginger, freshly ginger
Salt and Pepper to taste
1 cinnamon stick
4 cloves
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
Fresh coriander to use as garnish

Marinate the chicken in ginger, garlic in, salt and pepper in the fridge overnight.
Add the Chinese Medicine herbs, cinnamon, cloves, onions, and the marinated chicken to about 10 cups of water in a large soup pot.

Simmer on a medium flame for about 1 hour, bringing the water to the boil.
Add the celery and carrots and continue simmering for about 20 more minutes.
Let the soup cool and serve garnished with fresh coriander.


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