Monday, March 30, 2020

Chicken Soup

"And Tom brought him chicken soup until he wanted to kill him. The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for a funeral either." John Steinbeck, East of Eden

One of the best comfort foods around is chicken soup! Not only does it taste good, but it's good for you, just like Grandma said! And during cold, flu, and COVID-19 season, it's good to have on  hand. And homemade is much better than anything you can get from a can.

According to Natural News, research shows that chicken soup helps break up congestion and eases the flow of nasal secretions.  It also inhibits white blood cells that trigger the inflammatory response, causing sore throats and the production of phlegm.

Chicken contains cysteine (an amino acid that's released when you make soup) and this thins mucus in the lungs which aids in the healing process.

When combined with nutrient rich vegetables, homemade chicken soup definitely helps heal those suffering from colds and flu!

Today I'm sharing my all time favorite chicken soup recipe, adapted from one in the Cincinnati Enquirer. Unfortunately, lots of cutting and chopping is involved, but you can always use frozen pre-chopped onions and pre-shredded carrots to save a little time. Listen to an audio book to keep yourself entertained, and consider this a labor of love since it's so healthy (and tasty) for your family!

Chicken Soup

1 whole fryer chicken, wrapped in cheesecloth
3-4 quarts chicken broth
3 carrots, peeled and chopped roughly
3 celery ribs, chopped roughly
3 onions, chopped roughly
1 parsnip, peeled and chopped roughly
1 medium sweet potato, peeled and chopped roughly
1 t salt
1 t pepper
2 t garlic powder
2 t onion powder
1 1/2 t dried dill

Place chicken in a very large pot.  Cover with broth.  Bring to  boil and skim off any scum that rises to the surface.  Add seasonings and chopped vegetables.  Reduce heat to simmer and cook for 1 1/2 hours.

Remove chicken and vegetables from soup.  Puree vegetables and return to soup (or leave veggies in soup and puree with immersion blender).  Remove skin and bones from chicken and chop. Return chicken to soup. Makes 8 servings.

Does your family have a chicken soup recipe that's been past down from generation to generation? Thanks for stopping by and have a great week!


Deniz Bevan said...

Yum! Thanks for the recipe!

Maria McKenzie said...

Hi Deniz! Thanks so much for visiting:). I hope you'll enjoy the soup. My kids even like it!