How to make chicken soup
You can learn how to make chicken soup and cure your ailments in the process
Whether chicken soup is medicinally therapeutic
can be argued until the cows come home but the fact is that chicken soup tastes
great when you’re sick and you can’t stomach anything else. Do you know how to make chicken soup?
Here are some tips on how to make chicken soup and why some believe it is good for you are under the weather.
Chicken soup has
cysteine in it, which is an amino acid that is released when the chicken is cooked.
Cysteine’s chemical composition is very similar to the drug acetylcysteine,
which is used to treat bronchitis. The amino acid helps reduce inflammation. The
salty soup broth thins mucus so, in fact, chicken soup may be the ideal remedy when you are down for the count.
Perhaps chicken soup simply has a placebo effect but that’s okay. If it works and makes you feel better then it has done it’s just.
However, you certainly don’t have to be sick to enjoy a steaming bowl of chicken soup. Sure, you can buy chicken soup in a can but it’s even better when you make it yourself. How do you make chicken soup? Let us count the ways ...
Mom's Cold-Season Chicken Soup Recipe
This is how your make a cold-season chicken soup: Gather four cups of homemade chicken stock. To make chicken stock, use the leftover bones from a chicken carcass, adding some vegetables, such as carrots, celery, parsley, yellow onion and water, salt and pepper. Bring to a boil and then reduce the heat and let it slowly cook for four hours. Remove the fat from the top of the stock and put it in a four quart saucepan. The fat rises to the top when the stock is simmering. If there isn’t a tablespoon of fat add some olive oil to the fat that you have. Remove the bones and strain the stock.
Add the vegetables to the fat and sauté until the carrots are almost cooked through. Add poultry seasoning, crushed red pepper flakes and a little bit of salt while the vegetables are cooking. The red pepper may be very good for you if you have a cold. Add four cups of the stock and bring to a simmer. Add parsley and green onion. Flavor it to suit you. You may want more or less salt or more or less pepper.
Serve your homemade chicken soup with some warm,
If you are watching your carbohydrate intake here is a ‘carb friendly” chicken soup recipe.
This is how you make a carb friendly chicken soup: The necessary ingredients include 1 tsp rosemary; ½ tsp pepper; ½ tsp sage; 1 tsp sea salt; 1 lb chicken that has been cooked and diced; 1 cup cauliflower; 4 cups chicken broth; 2 Tbsp. celery and ½ cup chopped onion.
Chop up the ingredients and toss them in a pot.
Allow the contents to simmer. Add salt and pepper to suit you. If you want the
soup to be creamier, add ½ cup of cream to the mix.
YET ANOTHER RECIPE:
- 1 tablespoons olive oil
- 1 whole chicken, breasts removed and reserved
- 2 onions
- 2 quarts boiling water
- 2 bay leaves
- 1 large carrot
- 1 celery stalk
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley leaves
- Ground pepper
According to the Reluctant Gourmet you first heat the oil in a large soup pot that has a heavy bottom. Saute the chicken breasts for five minutes or until they are light brown. Remove the breasts. Add half of the onions and sauté them for four or five minutes or until they are translucent. Remove and set aside the onions.
Cut up the remaining parts of the chicken (excluding the chicken breasts.) Aim for small pieces because this enables the chicken to release its juices in a very short time. Add the pieces to the pot and cook the meat for 10 minutes or until it is no longer pink. Add the onion to the pot. Reduce the heat to low and cover the pan with a lid. Simmer for about 20 minutes or until the chicken has released its juices.
Add boiling water, the chicken breasts, 2 tsp. of salt and the bay leaves Cover and allow the chicken breasts to simmer until they are fully cooked, which takes about 20 minutes.
Remove the chicken breasts and set aside. Strain and reserve broth, skim the fat from the broth as you did in the previous method. Keep 2 Tbsp. of fat to be cooked with the vegetables.
Put the fat into the soup pot and sauté the remaining onions, as well as the carrots and celery. This should take five minutes.
Discard the bones and skin from the chicken breasts. Shred the meat into little pieces and put it back into the pot. Add the reserved broth and thyme and simmer until the vegetables are tender. Add salt, pepper and parsley and you’re done. You can also add pasta shells and noodles to the composition, allowing them to cook until they’re tender.