Friday, March 13 2020
By battea0 on Friday, March 13 2020, 09:17
My grandmother already knew about the healing effects of the chicken soup, many vitamins as well as iron and zinc are a real kick for the weakened immune system. https://www.chinesefoodrecipes.cc/ has an anti-inflammatory effect but also successfully fights viruses for colds. Researchers have found that chicken soup inhibits the activity of white blood cells, which are involved in cold processes.
If you don't believe in all of this, it should be said that chicken soup is so good that it doesn't matter if you don't believe in its healing properties.
When preparing, it is important to let the soup simmer at low temperature for as long as possible. If you want a clear chicken soup, you always skim off the foam.
However, I have to admit that I usually cook my chicken soup in a pressure cooker, but also there for about 1.5-2 hours at a very low temperature. I don't skim anything either, but that's a matter of taste. I usually prepare the soup in the morning, all the ingredients come into the pot (not cut too small), the whole chicken is added. I am fortunate to have a stove that works with a timer and turns itself off after a period of time. That means my chicken soup is ready when I come home without the house burning. When preparing chicken soup (as always), it is particularly important to me to use selected meat. Chickens are often fed in large quantities with antibiotics in the fattening, so please use organic chickens, which are a bit more expensive, but taste much better, healthier and can live longer and more naturally than chickens from the fast fattening.
Soup, chicken and heaps of vegetables,
Chicken soup is a complete lunch for us, because I already cook a lot of vegetables and often also add extra vegetables.
Since I do not cut the vegetables too small, they do not overcook completely in the pressure cooker and can also be eaten with the soup. Cooking for a long time also causes the meat of the chicken to practically fall off the bones.
Tip, just boil a piece of ginger with a cold, works wonders and the soup gets an Asian touch!