Central Peninsula Hospital | Thrive | Summer 2018

PULSE is published as a community service for the friends and patrons of Central Peninsula Hospital, 250 Hospital Place, Soldotna, AK, 99669, phone 907-714-4404 , website cpgh.org . CEO: Rick Davis Marketing Manager: Camille Sorensen Information in PULSE comes from a wide range of medical experts. Models may be used in photos and illustrations. If you have any concerns or questions about specific content that may affect your health, please contact your health care provider. If you wish to be removed from the mailing list, please call 907-714-4600 or email marketing@cpgh.org . 2018 © Coffey Communications, Inc. All rights reserved. Central Peninsula Hospital and its clinics (collectively “CPH”) comply with applicable Federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, or sex. Translation and other services are available to you, free of charge by calling this number: 907-714-4404 . Source: Centers for Disease Control and Prevention Take your best shot at staying well Get your FREE flu shot at our drive- thru flu shot clinic onWednesday, Oct. 3, from 3 to 5:30 p.m. at CPH. FLU SEASON ALERT Influenza can be MISERABLE & DEADLY . Nearly EVERYONE 6 months or older should get a yearly flu vaccine. Vaccinate! Don’t wait. Don’t hesitate. It takes 2 WEEKS for the flu vaccine to be fully effective. Preparation time: 30 minutes Makes 4 servings. Ingredients 1 can (14 1 ⁄ 2 -ounce) reduced-sodium chicken broth 1 ⁄ 2 cup water 1 pound (3 medium) potatoes, cut into 1 ⁄ 2 -inch cubes 1 medium carrot, cut into 1 ⁄ 4 -inch slices 1 pound boned and skinned chicken breasts, cut into 1-inch chunks 1 medium zucchini, cut into 1 ⁄ 4 -inch slices 3 green onions, sliced 2 teaspoons dried basil 1 ⁄ 8 teaspoon salt 1 ⁄ 8 teaspoon black pepper Grandma’s chicken vegetable soup Directions ●   ● In 3-quart saucepan over medium heat, combine broth and water. ●   ● Cover and bring to boil. ●   ● Add potatoes and carrot; cover and cook 5 minutes. ●   ● Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until chicken is opaque throughout, about 7 minutes. ●   ● Season with salt and pepper. Nutrition information Serving size: 1 ⁄ 4 of recipe. Amount per serving: 240 calories, 3.1g total fat (1g saturated fat), 65mg cholesterol, 25g carbohydrates, 28g protein, 4g dietary fiber, 216mg sodium. Source: Produce for Better Health Foundation PULSE Summer 2018 7