The weather nowadays can be very unpredictable, it can be hot in the morning and then very cold in the evening. This is the main reason why some of us feel under the weather and have the common cold. Here we’re sharing four ulam recipes that will help you recover fast from that pesky cold and have healthier, brighter days ahead.
Chicken Pot Pie Soup
These ulam recipes are classic takes but with a twist! Chicken soup is an all time favorite when it comes to colds, we’ve created a little twist to make it even better.
- 2 cups all-purpose flour
- 1-1/4 teaspoons salt
- 2/3 cup shortening
- 5 to 6 tablespoons 2% milk
- 2 tablespoons butter
- 1 cup cubed peeled potatoes
- 1 cup chopped sweet onion
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cans (14-1/2 ounces each) chicken broth
- 2 cups shredded cooked chicken
- 1 cup frozen of Mega Prime Green Peas (155g)
- 1 cup frozen corn
- In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk, cover and refrigerate for 30 minutes or overnight.
- Preheat the oven to 425°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake for 8-11 minutes or until golden brown. Cool on a wire rack.
- For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
- Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pie crust toppers.
Zesty Chicken Soup
Who doesn’t love a little spice in their life? Spicy food helps treat colds and that’s why we’ve added these ulam recipes that will surely treat those colds away.
- 1-1/4 pounds boneless skinless chicken breasts
- 4 cups water
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 4 garlic cloves, minced
- 1 can (14-1/2 ounces) Mexican diced tomatoes
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup medium salsa
- 3 medium zucchini, halved and sliced
- 2 medium carrots, sliced
- 1 cup frozen Mega Prime Whole Kernel Corn (180g)
- 1 can (4 ounces) chopped green chilies
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried basil
- Shredded cheddar cheese and tortilla chips, optional
- Place chicken in a Dutch oven; add water. Bring to a boil; reduce heat. Simmer, covered, 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes and set aside.
- In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir until tender.
- Add to cooking juices in Dutch oven. Stir in tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender. Add chicken; heat through.
- If desired, serve with cheese and tortilla chips. Soup may be frozen for up to 3 months.
Zippy Chicken and Corn Chowder
These ulam recipes are ideal for those who like clam chowder but a different variation of it. Instead of clams we’ll be using chicken for this recipe. Adding lots of veggies but still simple to make and really treats that common cold away.
- 1/4 cup butter
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1/4 cup all-purpose flour
- 1 tablespoon paprika
- 2 medium potatoes, peeled and chopped
- 1 carton (32 ounces) chicken broth
- 1 skinned rotisserie chicken, shredded
- 6 cups fresh or frozen Mega Prime Whole Kernel Corn (425g)
- 1 tablespoon Worcestershire sauce
- 1/2 to 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1 cup 2% milk
- In a stockpot, heat butter over medium-high heat. Add onion and pepper; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Stir in flour and paprika until blended.
- Add potatoes; stir in broth. Bring to a boil; reduce heat and simmer, covered, until tender, 12-15 minutes.
- Stir in chicken, corn, sauces and salt; bring to a boil. Reduce heat and cook, uncovered, until corn is tender, 4-6 minutes. Add milk; heat through (do not boil).
You’re probably thinking why hummus? It’s actually packed with lots of protein and fiber which are key in fighting off bacteria in our system. These ulam recipes are so simple to make and can last you a long time since it can be stored in the fridge.
- 3/4 cup olive oil
- 2 cups canned Mega Prime Garbanzos (ChickPeas 225g), rinsed and drained
- 3 tablespoons lemon juice
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- Pita bread wedges or assorted fresh vegetables
- In a food processor, combine the oil, beans, lemon juice, garlic and salt; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges or vegetables.
Let us know in the comments how these ulam recipes treated your colds away! We would also love to know more about which ingredients you want new recipes for. Don’t forget to share this article with your friends and family, we hope you continue to support the Prime Mom Club.Mega Prime products are available online via Megamart, Shopee, Lazada, and in Robinsons, Puregold and other leading supermarkets and groceries nationwide! Gather more #EverydayEasySarap tips by Prime Moms for Prime Moms only from Prime Mom Club.