A daily question in winter: does chicken soup really help with a cold? | life and knowledge

When everything is sweltering and sweltering outside, we like to grab a warm soup to fight off winter ailments. But does chicken soup really help with a cold?

So! Chicken soup has anti-inflammatory properties. The amino acid cysteine ​​contained in cooked chicken has an anti-inflammatory and anti-inflammatory effect on mucous membranes, and zinc also strengthens the immune system.

Chicken soup also contains healthy ingredients such as vitamins and iron – a strength for a sick immune system. The hot steam from the soup moisturizes the mucous membrane of the nose and relieves a severe runny nose. In addition to chicken legs, the classic version also includes onions, soup vegetables, bay leaves, salt and pepper.

Grandma’s Chicken Soup Recipe

Ingredients:

1 is large Organic Chicken Soup (approx. 2.5 kg) 1 bundle soup greens
1 in half Onion with sheath 2 stems smooth parser
pepper
6 is black peas of pepper
2 Bay leaf
As an insert:
4 medium size carrots
400 g Pea (also frozen) 200 gr noodle soup or boiled rice
salt and pepper
4 stems parser decorate

Preparation:

• Rinse the chicken inside and out with cold water and pat dry with paper towels. Use a sharp knife to cut off the “gum”, which is the oil gland on the tail. If the lump remains, the chicken soup may taste a bit bitter and not be as clear. Place the chicken in a large pot and add enough cold water to cover the chicken. Add salt generously and slowly bring to a boil. • To make the broth clear at the end, use a slotted spoon to occasionally remove the foam that forms on the surface. Otherwise, there is a risk that later the broth will turn out cloudy and unappetizing. Wash the greens. Cut the celery into cubes 1 cm thick, the carrot into 1 cm slices, and the leek into 0.5 cm slices. Add the soup greens with a bay leaf and peppercorns, as well as the halved onion and parsley to the broth. Thanks to the onion, the broth acquires a beautiful golden color.
• Let the chicken stock simmer slowly for two hours over low heat. Place the lid on the pan at a slight angle to allow the steam to escape. Remove the chicken with a slotted spoon, let it cool and separate the meat from the skin and bones. Then cut the meat into small pieces. Drain the broth through a fine sieve and return the meat to the pan. • Peel the carrots, cut them into pieces and cook them in the broth for about 5-8 minutes, depending on the size of the pieces. Put the frozen peas in a saucepan and bring to a boil. Cook vermicelli for the last 3 minutes. Finally, season the chicken soup with salt and pepper. Wash, dry and finely chop the parsley and sprinkle over the chicken soup on a plate just before serving.

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