Why chicken soup is so healthy
Chicken soup is not a real household remedy for nothing - it has been served for generations to treat colds, indispositions or simply as a warming comforter. But what makes it so special? Quite simply, the combination of valuable nutrients, soothing warmth and sufficient fluids gives the body exactly what it needs.
Why chicken soup helps with colds
- Warms from the inside & does you good: Hot soup moisturises the mucous membranes and improves blood circulation, which supports the immune system.
- Helps you breathe deeply: The essential oil contained in carrots, leeks and celery can help to loosen stuck mucus.
- May have an anti-inflammatory effect: Studies show that some ingredients in chicken meat and vegetables can reduce inflammation - perfect when the body is ailing.
What valuable nutrients does it contain?
🥣 Protein power:
Chicken meat provides high-quality protein - important for muscle regeneration and the immune system.
🥄 Minerals:
- Zinc helps in the defence against pathogens.
- Potassium & magnesium are essential for muscle function and fluid balance - particularly useful when you are sweating or feeling tired.
🍊 Vitamins:
- Vitamin B6 supports the metabolism and the formation of new immune cells.
- Vitamin C from carrots and parsley strengthens the body's defences and has an antioxidant effect.
💧 Fluid & electrolytes:
A hot broth provides sufficient fluids and compensates for electrolyte losses - important when the body is fighting a cold.
Why homemade chicken soup is simply the best
Sure, you could also use a ready-made soup from the supermarket - but let's be honest: it simply doesn't come close to homemade chicken soup! With no artificial additives, fresh ingredients and an extra portion of love, it not only tastes better, but also provides the body with everything it needs. And the best thing? The long simmering process ensures that the valuable nutrients from the meat and vegetables are perfectly released into the broth.
Chicken soup is not only a classic, but also a real powerhouse for cold days - or simply when you want to treat yourself and your immune system to a real treat! 🥣✨
hotelandfoodlover: Sandra's warming chicken soup - the natural immune booster
Homemade chicken soup is more than just a classic - it warms, strengthens the immune system and is simply good for you. With a whole soup chicken, fresh vegetables and aromatic spices, you can make a hearty broth that is not only beneficial for colds. What makes it special? Some of the vegetables are cooked for flavour, while the garnish is cooked separately so that it remains firm to the bite the next day. A real feel-good dish that is perfect for preparing, freezing and using in a variety of ways! 🍲✨
Ingredients
- For the soup:
- 2 Kg Soup chicken (approx. 1.5 - 2 kg)
- 3-4 liter Cold water
- 2 Onions with skin
- 2 Carrots, peeled
- 1 Leek stalk, cut lengthways, outer leaves removed, washed, halved
- 300 g 1/2 celery root, peeled and halved
- 1 bunch of parsley
- 2 bay leaves
- 1 Garlic clove
- 8 Peppercorns
- Salt and pepper to taste
- For the vegetable garnish:
- 5 Carrots, peeled and cut into slices
- 300 g 1/2 celery root, peeled and diced
- 1 Leek stalk, cut lengthways, outer leaves removed, washed, cut into rings
- Fresh parsley to garnish
- 400 g Soup noodles or rice (optional)
Instruction
- Preparation
- Brown the onions: Cut the onions in half with the skin on and fry in a pan without fat until they are dark brown. This gives them a rich colour and a more intense flavour.
- Pour in water: Once the onions have browned, add cold water to the pan (3-4 litres).
- Add the chicken and skim:Place the washed soup chicken in the pan. Bring the water to the boil again and add salt. Keep skimming off the rising foam with a ladle.
- Add the soup vegetables and spices:As soon as the chicken is boiling and the first foam has been skimmed off, add the peeled carrots in one piece, the leek cut in half lengthways and the celery root cut in half.
- Add the bunch of parsley, bay leaves, garlic and peppercorns. Continue to skim off any foam that forms.Leave the soup to simmer gently at a low temperature for approx. 3 hours.
- Prepare the vegetable garnish separately:Peel and slice the 5 carrots.Peel half the celery root and cut into cubes.Cut the leek lengthways, remove the outer leaves, wash and cut into rings.Cook the prepared vegetables in a separate pan in salted water until al dente.
- Note: The vegetables are cooked separately so that they are still fresh and firm to the bite the next day.
- Flavour:After the cooking time, remove the chicken from the soup and strain the stock through a sieve. Flavour the stock with salt and pepper.
- Chop up the chicken meat and use as a garnish.
- Further use:You can freeze the soup in portions.You can use the remaining chicken meat to make chicken fricassee.You can puree the vegetables that have been cooked in the soup and turn them into a vegetable soup.
- Cook the pasta separately:Cook the soup noodles or rice separately as required.
- Serve:Serve the soup with chicken, vegetables and noodles or rice. Garnish with fresh parsley
- Bon appétit!
Notes
Soup vegetables for flavour & garnish separately:
Soup vegetables are added during cooking to give the broth flavour. However, the separate vegetables are cooked separately so that they remain firm to the bite the next day. ✔ Soup noodles or rice:
Depending on your taste, the soup can be enjoyed with soup noodles, rice or simply on its own. Both should be cooked separately and only added when serving so that the soup remains clear. ✔ Freeze the stock:
The chicken stock is perfect for freezing. It is best to freeze it in small portions so that you can defrost it quickly when needed. ✔ Use of the chicken meat:
The cooked chicken meat can be used as a soup garnish or for other dishes such as chicken fricassee, chicken salad or wraps. ✔ Vegetable soup made from soup vegetables:
The vegetables cooked with the chicken can be puréed and used to make your own vegetable soup - perfect for combating food waste! ✔ Nutritional values may vary:
The exact nutritional values depend on the type of chicken used, the ingredients and possible additions such as noodles or rice. ✔ Adjust the seasoning:
As the stock is only seasoned with salt and pepper after the chicken has been removed, the seasoning can be adjusted according to taste.
Soup vegetables are added during cooking to give the broth flavour. However, the separate vegetables are cooked separately so that they remain firm to the bite the next day. ✔ Soup noodles or rice:
Depending on your taste, the soup can be enjoyed with soup noodles, rice or simply on its own. Both should be cooked separately and only added when serving so that the soup remains clear. ✔ Freeze the stock:
The chicken stock is perfect for freezing. It is best to freeze it in small portions so that you can defrost it quickly when needed. ✔ Use of the chicken meat:
The cooked chicken meat can be used as a soup garnish or for other dishes such as chicken fricassee, chicken salad or wraps. ✔ Vegetable soup made from soup vegetables:
The vegetables cooked with the chicken can be puréed and used to make your own vegetable soup - perfect for combating food waste! ✔ Nutritional values may vary:
The exact nutritional values depend on the type of chicken used, the ingredients and possible additions such as noodles or rice. ✔ Adjust the seasoning:
As the stock is only seasoned with salt and pepper after the chicken has been removed, the seasoning can be adjusted according to taste.
Nutritional values
Calories: 538kcal | Carbohydrates: 49g | Protein: 53g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 590mg | Sodium: 331mg | Potassium: 1143mg | Fiber: 5g | Sugar: 7g | Vitamin A: 33286IU | Vitamin C: 47mg | Calcium: 119mg | Iron: 15mg
Tried this recipe?Let me know how it was!
