Changing leaves, warm blankets, hot soup!  October is the time when I begin to think about soups.  Fall is one of my favorite times of the year.  Here are some healthy tips for you to keep your team healthy and create new opportunities with a soulful chicken soup.

Every fall, we hear from the experts about flu and food-borne illnesses.  According to the Center for Disease Control, there are more than 30 million food-borne illnesses in the United States each year, causing about 9,000 deaths. The flu kills almost 65,000 people - mostly the elderly - each year, up fourfold since the mid-1970s. There are approximately two million hospital-acquired infections, directly causing another 19,000 deaths and 58,000 indirect deaths.  These are not very appetizing statistics, but it is important to reinforce with your staff that the viruses that infect the nose, throat, and lungs will cause the flu and the common cold.

These germs usually spread from one person to another when an infected person coughs or sneezes.   As experts who deal with food and beverages it is imperative that we find ways to keep our team healthy, for the sake of ourselves and the well being of others. To stay healthy, sanitary diligence in the kitchen is required. Keep your hands washed with soap and warm water, keep your sneezes and coughs to yourself (use a tissue) and keep your hands away from your nose, eyes and mouth.  And please - stay home if you are sick!

So, if your colleagues are unfortunate enough to come down with a cold, be sure to offer them the perfect remedy: some caldo de pollo.  Here is an excellent recipe for you to try during this fall season:

Caldo de Pollo (Chicken Soup)
Serves 7



INGREDIENTS
2 pounds chicken breast, bone in, skinless
7 cups water
3 ounces brown onion, peeled, medium dice
2 teaspoons chicken bouillon
2 stalks celery, large dice
½ teaspoon fresh oregano
3 each carrot, peeled, large dice
8 ounces potato, peeled, large dice

METHOD
* In a stock pot, add chicken, water, onion, chicken bouillon, celery and oregano.
* Cover, cook over medium heat for one hour.
* Remove chicken from stock pot, allow to cool for 5 minutes.
* Remove chicken meat from bones tearing into ¼ inch strips.
* Add chicken pieces back into stock pot.
* Add potatoes and carrots, cook for 15 minutes.
* Serve in a large soup bowl.
Makes 14 cups
Note: This soup also tastes great the next day, when reheated.
 
Nutritional Guide Per serving:
Calories 181, Fat (g) 1.6, Saturated .4, Unsaturated 1.2, Protein (g) 29.2, Carbohydrates (g) 11, Fiber (g) 1.9, Cholesterol (mg) 70, Sodium (mg) 154
 
Pollo - Chicken
Skinless chicken is one of the lowest-fat meats around. Although breast meat definitely has the lowest fat content, even skinless dark meat is comparatively low in fat and high in iron and other essential vitamins and minerals.

Stay healthy, come see me in New York and as always....

...Provecho!

Chef LaLa
Contributing Editor