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Chicken soup is a soup made from chicken that has been cooked in water with various other ingredients including vegetables. Without blinking, the ultimate comfort dish can be said to be chicken soup.
Chicken soup has earned a reputation as a folk treatment for colds and influenza, and it is considered a comfort dish in many nations. This broth can be consumed on its own or in a variety of recipes, ranging from chicken noodle soup to a creamy chicken casserole.
There are also hundreds of different kinds of chicken broth and thousands of handmade recipes. Whatever way you like it, chicken broth is a low-calorie option that’s high in nutrients and health benefits.
Other Names For Chicken Soup
- Chicken Broth: This is originally the liquid component of this dish. The broth can be served on its own, as stock, or as a soup with noodles. Broth is gentler than stock, requires less time to cook, and can be created using meatier chicken pieces.
- Chicken bouillon: This is the French phrase for chicken broth. It is also referred to as bouillon de Poulet.
- Chicken consommé is a refined version of chicken broth. It is often strained to achieve ideal clarity and then lowered to concentrate it.
- Chicken stew is a more substantial dish with a higher solids-to-broth ratio. The broth can also be thickened by adding flour-based dumplings to get a gravy-like consistency.
- Chicken stock: A liquid that has been boiled with chicken bones and vegetables to be used as an ingredient in more sophisticated cuisines.
How Nutritious Is Chicken Soup?
Chicken broth is high in protein and vital fatty acids that help your body in the formation and repair of healthy muscle, bone, skin, and blood cells. Chicken broth is also high in minerals like iron. Selenium is also found in chicken broth. This aids in the prevention and management of cardiovascular illnesses and consequences, such as strokes and excessive cholesterol.
How To Prepare Chicken Soup
There are so much variations to this recipe and you can decide to make yours using the following preparation tips;
- Add root vegetables like parsnip, potato, sweet potato, and celery root; herbs like parsley and dill; other veggies like zucchini, whole garlic cloves, lettuce, or tomatoes; and black pepper to change up the flavor.
- The soup should be slowly brought to a boil and then cooked for one to three hours in a covered saucepan on a very low burner, adding water as needed.
- As a yellow colorant, saffron or turmeric are sometimes used.
After preparing, you can serve with thecommon additions including spaghetti, noodles, dumplings, or grains such as rice and barley.
Chicken Soup
Ingredients
- Carcass and bones from one 4- to 5-pound roast chicken or a mild-flavored rotisserie chicken
- 4 cups low-sodium chicken broth
- 2 medium carrots sliced into 1/4-inch-thick rounds
- 2 celery stalks sliced into 1/4-inch-thick slices
- 1 medium onion chopped
- 1 bay leaf
- 1/2 cup white rice
- 2 tablespoons chopped parsley
- Kosher salt
Instructions
- Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook for 20 minutes. Skim any foam or fat from the broth with a ladle as necessary.
- Remove the bones and carcass with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion and bay leaf to the broth, bring back to a simmer and cook until the vegetables are about half cooked (they will still have resistance when tested with a knife but be somewhat pliable when bent), about 10 minutes. Stir in the rice (to keep it from sticking to the bottom), and cook until the grains are just al dente, 10 to 12 minutes.
- Meanwhile, when the carcass and bones are cool enough to handle, pick off the meat, and shred it into bite-size pieces.
- When the rice is done, add the meat to the broth and simmer until warmed through, about 1 minute. Stir in the parsley, and season with 1/2 teaspoon salt or more to taste. Serve hot.
