The king among soups, chicken soup or broth, has accompanied us since early childhood. Our grandmothers and mothers could not imagine Sunday dinner without an indispensable, delicious broth.
Chicken Soup during childhood
From childhood, I remember, during and after every illness, we were fed a nutritious broth. And we were recovering faster because the broth restored our strength.
Our grandmothers and mothers knew well that the broth, cooked for a long time on low heat, restores health, so it is the best blessing for our health.
Homemade broth treats respiratory diseases, relieves runny nose, and coughing by regenerating mucous membranes, inhibiting inflammatory processes, and supporting the production of immune cells.
Its liquid form alone facilitates swallowing and digestion.
During cooking, cysteine is released, which inhibits the migration of white blood cells and dilutes the mucus. It is cysteine that makes the broth so healthy. This substance is present in the decoction, even if we dilute it several times.
In contrast, the resulting glutamine and collagen repair mucous membranes.
Amino acids, proline and glycine, support better digestion, and thus lower energy consumption for metabolism.
If we add a little bit of lemon juice, a mix of vegetables, it will help extract minerals from meat and vegetables. Of course, there is no question here you shouldn’t be seasoning such broth with broth cubes or ready-made spice mixtures. Then such broth has no health benefits, and can even harm us. The broth is a large dose of potassium, phosphorus, calcium, magnesium, and iron, vitamins E, A, and beta-carotene.
You can add bay leaf, allspice, pepper, lightly toasted onion {quercetin}, you can also pour a tablespoon of turmeric, lovage, savory, or a clove of garlic. Before serving, we should sprinkle it with freshly cut parsley, which will provide us with an additional portion of vitamin C and enrich its taste.
And then it’s great medicine for us.
This is probably the only soup that is known all over the world.
What else is chicken soup enriched in?
Certainly, it will warm us up quickly after a whole day, when you didn’t eat anything warm, fill you and satisfy our hunger, fill deficiencies in your body, and become a remedy for various infections.
People who eat broth regularly, are less likely to catch a cold and do not have flu. However, when we get sick, a plate of hot, nutritious broth will give us the strength to fight infections, provide us with the necessary nutrients.
The best is broth cooked from a rural chicken, it is anti-inflammatory, warming, and stimulates our immune system, soothes coughs, runny nose, thins mucus, relieves sore throat.
Everyone can cook the broth and you do not need to have any culinary skills to prepare it.
The secret to every well-cooked broth is slow cooking over low heat for up to several hours. Only such broth is healthy, aromatic, and clear. It is also good to cook it in a slow cooker.
How to make chicken soup?
We put all the products in a pot, pour cold water, cover and place on low heat, slow cooking for several hours. In the slow cooker mode, set to 8 hours. After this time, the broth will be ready to eat.
I prepare:
Medium size chicken, 1 – 1 1/2 kg.
2 big carrots, peeled and washed.
1 parsley root, peeled and washed,
A piece of celery – root, peeled and washed,
medium onion with browned (fried) skin,
leek,
2 cloves of garlic,
a few grains of allspice,
a few grains of black pepper,
2-3 bay leaf leaves,
dried lovage,
Himalayan salt to taste,
Finally, chopped fresh parsley.
You can also add a tablespoon of turmeric or some ginger
Canadian researchers say that after eating broth, the level of serotonin in our blood increases, which in turn leads to an improvement in our well-being.
Also, it has been proven that after such a broth we will not gain weight, because, contrary to appearances, it is nutritious, but not caloric. We gain weight, but from the pasta or noodles added to the broth. So we must do everything in moderation.
Let’s enjoy the benefits of the healthiest soup in the world.
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