Chicken soup: The best recipe for a cold

chicken soup
The best recipe for colds

Ingredients for 8 servings of chicken soup

For the insert:

Preparing chicken soup – explained step by step

1. Clean and cook the chicken

Rinse the chicken well inside and out and Cut off the “rump”, which is the fatty gland in the tail (if left on, the chicken soup may taste slightly rancid). Place the chicken in a large saucepan and add enough cold water to just cover the chicken. Salt and bring to a boil.

2. Remove the foam

For a nice and clear chicken soup Use a slotted spoon to occasionally skim the scum off the surface. If the foam persists, the broth may later become cloudy and “crispy”.

3. Add greens

Clean and rinse the soup vegetables. That Cut the vegetables into cubes of about one centimeter. The vegetable pieces then have a large surface area and can add more flavor to the chicken soup.

4. Simmer Chicken Soup

Add diced greens, bay leaves, peppercorns, halved onion with skin and rinsed parsley stems. All Simmer over low heat for one and a half to two hours. Place the pan lid on the pan at an angle with a small gap so that the steam can still escape.

5. Cut the meat into bite-sized pieces

It is best to remove the chicken with a slotted spoon, let it cool and detach the flesh from the skin and bones. Then cut the meat into small pieces. Pass the broth through a fine sieve.

6. Prepare the filling

For the filling: peel the carrots, cut them into pieces and cook them in the broth for about five to eight minutes, depending on the size of the pieces. Let the noodles cook for the last 3 minutes. Add frozen peas and bring to a boil.

7. Season the chicken soup to taste

Add the chicken to the soup and season with salt and pepper. Rinse the parsley, shake it and chop it. Sprinkle chicken soup just before serving.

Per serving of chicken soup about 560 calories, 38g protein, 34g fat, 25g carbs

Tips for the Perfect Chicken Soup

The onion is coming with the bowl in the brothbecause it gives chicken soup a nice golden color.

In order for the broth to become particularly strong and the meat to drain well, the chicken soup is always put in cold water then boil slowly.

Incidentally, this applies to all soups: if you want a particularly good broth, always fill the meat and bones with cold water. If the meat is more tender, first bring the broth to a boil and then add the meat.

Does chicken soup really cure a cold?

Grandma was right: the classic chicken soup she always cooked when someone was sick – it really helps! Meanwhile, the healing effect of chicken soup against colds has been scientifically proven: Researchers from the University of Nebraska have shown in laboratory experiments how chicken soup affects the body. Result: the chicken soup blocks certain white blood cells which can cause inflammation and swelling of the mucous membranes.

In addition, chicken soup contains healthy ingredients such as vitamins, iron and zinc, which strengthens the weakened immune system. Like all soups, chicken soup also provides us with liquid and warms up from the inside. If you have a bowl of hot chicken soup in front of you, take a deep breath of its scent: the hot steam moistens the mucous membranes – a fragrant, expectorant steam bath for the sniffles.

Chicken soup with organic chicken is the best: the meat tastes better because the animals grow slower than turbo-fed cage chickens. And if you know the chicken has been kept cruelty-free and had a good life, chicken soup tastes even better.

If you are hungrier, simply refine the soup with rice or noodles or eat a slice of bread. This makes for a hearty meal. Egg custard or semolina dumplings also go well with chicken soup.

Recipe: Frauke Prien, photos: Thomas Neckermann, teaser image: Anastacia Tkachenko/Shutterstock
Brigitte

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