Chicken soup is your warm companion through this bitterly cold time of year. Whether for your loved ones or yourself, you can also make a large batch of this chicken soup to keep on hand. This video explains why you shouldn't use just any chicken leg and what else goes into a good chicken soup.
1. *Nutrients:* Chicken soup contains a variety of nutrients, including protein, vitamins (such as vitamin A and vitamin C), minerals (such as iron and zinc), and healthy fats. These nutrients are essential for the proper functioning of the immune system and other bodily functions.
2. *Hydration:* Because chicken soup contains a lot of liquid, it helps keep the body hydrated. Staying hydrated is important for the body to function properly and also helps loosen mucus, which can be helpful for colds and flu.
3. *Symptom Relief:* Chicken soup can help relieve the symptoms of colds and flu. The warmth of the soup can soothe a sore throat, while the steam can help clear blocked nasal passages. Furthermore, the gelatin in the broth can have a soothing effect on the stomach.
4. *Anti-inflammatory effect:* Studies have shown that chicken soup can have anti-inflammatory properties. This can be especially helpful if you are suffering from a cold or flu, as these are often accompanied by inflammation in the respiratory tract.
5. *Easy to digest:* The clear broth and soft ingredients in chicken soup make it easy to digest, which makes it a good choice for people with gastrointestinal problems or after surgery.
6. *Dryness and expectoration:* Certain ingredients in chicken soup can help loosen mucus in the airways, which can be particularly beneficial for colds and flu.
It is important to note that chicken soup is healthiest when made with fresh, high-quality ingredients. Homemade soups, rich in vegetables, herbs, and natural chicken, offer the most health benefits compared to commercially produced soups, which often contain many additives and high sodium levels.
Here's the recipe:
1 whole chicken (an old laying hen weighs approximately 1.5-2 kg)
1 bunch of soup vegetables
2 celery stalks
1/2 knob of ginger (palm-sized)
1 onion
2 garlic cloves
Spices:
1 star anise
15 peppercorns
15 fennel seeds
25 coriander seeds
5 juniper berries
3 bay leaves
Optional: lovage
Soup garnish:
1 carrot
150 g alphabet pasta
Spring onions (green part only)
Parsley
Instructions:
Wash the soup vegetables and cut them into 2-3 cm pieces. Halve the ginger and onion, brush the cut sides with a few drops of neutral cooking oil, and then roast them in a hot pan until dark brown.
Shortly before the end, add the spices (except the bay leaf) and roast for another 1-2 minutes. Turn off the heat and transfer all the spices, onion, and ginger, along with the chopped soup vegetables and chicken, to a large pot.
Crush the garlic with the flat side of a knife and add it as well.
Fill the pot with enough water to just cover everything. Bring everything to a boil, reduce the heat to the lowest setting, and let the soup simmer for at least 3 hours.
The soup should never boil vigorously, but only simmer gently.
After 3 hours, remove the chicken, detach the breasts, thighs, and wings, and carve the breasts. Discard the cartilage, skin, and bones.
Pour the required amount of broth into a pot and reheat. Season with a generous pinch of salt.
For the garnish, dice the carrot and finely chop the parsley. Shred the chicken into pieces and add everything, including the alphabet pasta, to the broth. Let it all simmer for 5-10 minutes until cooked through and warmed through. Season the broth to taste with salt and pepper and serve with more chopped parsley.
#chickensoup #soup #recipe
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