Things to help with cold and flu, and 3 recipes

I read this article and found it interesting, it was posted as a link on facebook and it's about the top 5 regrets people make on their deathbed, pretty much- a way people would live life to the fullest, if they could go back and change it!
http://www.ariseindiaforum.org/nurse-reveals-the-top-5-regrets-people-make-on-their-deathbed/

DIY Vicks Shower Pucks ~ put theses in the bottom of your shower when your sick and let them melt away while you have a hot shower. Leaves you feeling less stuffy and helps to clear up colds faster.

Ingredients:

1 Cup Baking soda
1/2 Cup Cornstarch
1/3 - 1/2 Cup Water
2 - 3 tsp Vicks vapor rub

Heat water enough to melt vicks in. Add in baking soda and cornstarch and mix into a think paste, if you need to add more water. Line a muffin tin with paper cups, fill each cup about half way with mixture. Let dry overnight. Remove from paper cups when discs are hard and store in an airtight container.

Foods that HELP with Colds and flus: (***remember i'm not a doctor, not medical advice! But you can do research on why!)
Garlic
Ainse seeds/ sunflower seeds
Fish
Citrus fruit
fennel
yogurt (probiotics)
green tea
red pepper
mushrooms
turkey/ chicken
leafy greens 1 article I read generally said leafy greens, the other listed> (kale, collard greens, broccoli, and cabbage- can fight infection)
blueberries
dark chocolate
carrots/ sweet potatos
oats
strawberries
tomatoes
chicken soup (hint, look above, garlic, fennel, leafy greens, sweet potato's, carrots, mushrooms, red peppers, a lot of these can be put into a chicken noodle soup- what ever you like!)
lean meat
honey

For dehydration, or to boost electrolytes you can drink (remember i'm not a doctor)
Gatorade, powerade, pedialyte, or any store brand, there are pedialtye and some store brand popsicles too. There is also a powerade zero and G2 Gatorade that is lower in calorie or 0 calorie.

chicken soup

1 chicken, cut into 8-10 pieces (remove skin, leave bone in)
 

8 cups of chicken broth (homemade is preferable, but unsalted, low-fat canned is fine.**)
3 large cloves of garlic, chopped
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
8 ounces dried wide egg noodles or 1 cup uncooked long grain rice
1/2 cup finely chopped fresh parsley
2 tablespoons fresh thyme or 2 teaspoons dried thyme

Pat chicken parts dry. Season pieces with salt and pepper. Brown chicken parts in a heavy Dutch oven with 1 teaspoon of canola oil over medium-high heat for about 6-8 minutes, turning once.

Add chicken broth to the pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard bones from chicken. Cut or pull apart chicken meat into bite-sized pieces and reserve.

Spoon fat off top of chicken broth. Return broth to simmer. Add onion, carrots, celery, and thyme. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead, but be sure to store broth and meat separately in the fridge.)
Stir in noodles, parsley, and reserved chicken. Simmer until noodles are tender, about 5 minutes. If using rice, simmer until rice is done. Season soup to taste with salt and pepper. Ladle into soup bowls and garnish if you like with parsley.

** Canned soup can be made to taste more homemade by simmering it for about 45 minutes with a couple of celery stalks, carrots, half of an onion chopped, a bit of garlic, some peppercorns, and a bay leaf. Strain before using.

Ginger Cinnamon Tea

1/2 cup thinly sliced fresh ginger
6 cups water
2 cinnamon sticks
2 tablespoons honey or brown sugar
lemon wedges for garnish if desired

In a saucepan, simmer ginger, cinnamon, and water 20 minutes, or more for stronger tea. Add honey or sugar and strain tea through a sieve.