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Superfood Chickensoup

Published on February 24, 2019 at 9:57 AM

 Ladies and gentlemen ,

also chicken soup is on my superfood list.

This consists of all kinds of variants: Traditional, bound, Thai and for example spicy chicken soup! All tasty in their own way and all healthy.

 

My favorite is grandmorhers old-fashioned chicken soup, especially when one of us was sick she made an extra large portion, because whoever is sick had to eat chicken soup from my grandmother,  you were the old!

For Jewish mothers, this was very common: if you have a severe cold or you catch the flu, then there is only one thing that really helps: chicken soup. Preferably throughout the year.

It is also called the Jewish penicillin.

But does it really work with influenza?
Although I already knew this as an experience expert, this ancient folk wisdom is also scientifically proven.
In chicken soup is a substance, carnosine, that our immune system helps a lot faster and with an hope less discomforts to get rid of the flu or cold! , according to the University of Nebraska.
This amino acid occurs naturally in our own body and does all sorts of usefulness there, so it inhibits glycation; a change in the cell structure associated with aging.
So for those who were not convinced yet, you have flu or are you sick? Take a big portion of chicken soup.

Necessities

1 Egg p.p.
1 soup chicken
3 liters of water
1 onion
2 winter roots. peeled
Laurel leaves
4 celery sticks
Thyme
Flat parsley and curled parsley
Fried onion
3 cloves
25 grams of salt
1 teaspoon of black peppercorns
2 stalks of leek
Vermicelli
Preparation method
Bring 3 liters of water to a boil in a large pan
Cut the onion, 1 carrot, 1 celery stalk and 1 stalk of leek into pieces
When the water boils, add: onion, carrot, celery, leeks, bay leaves, parsley, curled parsley, thyme, salt, peppercorns and the whole soup chicken
Boil the eggs until they are slightly cooked.
Bring back to the boil and simmer for at least 3 hours
After at least 3 hours you scoop out the fat layer of the soup and remove the chicken
Strain the soup so that you keep a nice stock
Cut the 2nd winter root. 1 stem of leek, 3 stems of celery and even extra parsley
Let the vegetables boil nicely in the stock and in the meantime cut the chicken meat off the bone
Put the meat and the vermicelli in the pan and let everything still warm up
Finally garnish the soup with a boiled egg cut in half, fried onions.

Preparation method

Bring 3 liters of water to a boil in a large pan
Cut the onion, 1 carrot, 1 celery stalk and 1 stalk of leek into pieces
When the water boils, add: onion, carrot, celery, leeks, bay leaves, parsley, curled parsley, thyme, salt, peppercorns and the whole soup chicken
Boil the eggs until they are slightly cooked.
Bring back to the boil and simmer for at least 3 hours
After at least 3 hours you scoop out the fat layer of the soup and remove the chicken
Strain the soup so that you keep a nice stock
Cut the 2nd winter root. 1 stem of leek, 3 stems of celery and even extra parsley
Let the vegetables boil nicely in the stock and in the meantime cut the chicken meat off the bone
Put the meat and the vermicelli in the pan and let everything still warm up
Finally garnish the soup with a boiled egg cut in half, fried onions.


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