Chicken soup: the best recipe for a cold

Ingredients for 8 servings of chicken soup

1 soup chicken (about 2.5 kg)
salt
1 bunch of birch trees
2 bay leaves
5 peppercorns
1 onion
2 stems of smooth parsley

For the deposit:

3-4 medium sized carrots
250 g of frozen peas
200-225 g of vermicelli
freshly ground pepper
1/2 bunch of plain parsley

Preparing chicken soup - explained step by step

1. Clean and cook chicken

Rinse the chicken thoroughly inside and out and cut off the "rump", which is the fat gland on the tail (Stay tuned, the chicken soup might get a little more tangy taste). Put the chicken in a large saucepan and add enough cold water to keep the chicken barely covered. Salt and boil.

2. Skim foam

For a nice clear chicken soup from time to time skim off the foam on the surface with a foam trowel, If the foam remains on it, the broth can later become cloudy and "krisselig".

3. Add birch trees

Clean the soup greens and rinse off. The Cut vegetables into cubes about one centimeter in size, The pieces of vegetables then have a large surface and can deliver more flavor to the chicken soup.

4. Simmer chicken soup

Add diced greens, bay leaves, peppercorns, halved onion with shell and the rinsed parsley stalks. Everything Cook on a low heat for one and a half to two hours, Place the saucepan lid diagonally with a small gap on the pot, so that the steam can escape.

5. Cut the meat into bite-sized pieces

The best way to remove the chicken is with a skimmer, let it cool and remove the flesh from the skin and bones, Then cut the meat into bite-sized pieces. Pour the broth through a fine sieve.

6. Prepare deposit

For the insert: Peel the carrots, cut into pieces and cook in the broth for about five to eight minutes, depending on the size of the pieces. Cook pasta in the last 3 minutes. Add frozen peas and bring to a boil.

7. Season the chicken soup

Add the chicken to the soup and season with salt and pepper. Rinse the parsley, shake dry and chop. Sprinkle over the chicken soup shortly before serving.

560 calories per serving of chicken soup, 38 grams of protein, 34 grams of fat, 25 grams of carbohydrates

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Tips for the perfect chicken soup

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

So that the broth is particularly strong and the meat leached well, the chicken soup always Put on with cold water and then bring to a boil.

Incidentally, this applies to all soups: Should there be a particularly good broth, always fill meat and bones with cold water. It is more about the tender meat, let the broth first boil and then give the meat into it.

Does chicken soup really help against a cold?

Grandma was right: The classic chicken soup that she always cooked when someone was sick - that actually helps! In the meantime, the beneficial effect of chicken soup on cold has been scientifically proven: Researchers from the University of Nebraska showed in a laboratory experiment how chicken soup affects the body. The result: 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 - this provides power for the weakened immune system. Like all soups, chicken soup also provides us with liquid and warms from the inside. If you have a bowl of hot chicken soup in front of you, breathe in your scent quietly deep: the hot steam moistens the mucous membranes - a fragrant, expectorant steam bath for the snuff-nosed nose.

The best is a chicken soup with organic chicken: The meat has more flavor because the animals grow slower than turbogammed cage animals. And if you know that the chicken was kept appropriate to the species and had a nice life, the chicken soup tastes even better.

If you are more hungry, simply refine the soup with rice or pasta or eat a slice of bread. This is how a filling meal turns out. Also, egg whites or semolina dumplings fit well in a chicken soup.