El chicken soup It is a well-known dish in various nations and is highly popular. It is appreciated at the table of economically well-off people as well as low-income people, since at any opportunity and in any home you can have access to this substantial poultry.
The chicken broth by itself is excellent flavor and provides basic nutrients and abundant energy contributing to body hydration, that is why it is used as a reinforcement in diets, as a comforter, as a remedy in case of colds and viruses, in postpartum diets and is highly desired to control hangovers. Consuming chicken broth on cold days is an alternative to counteract the cold. For this reason, more than a culinary dish, it is considered a natural medicine.
La Energy that it contributes makes those who consume it perceive the sensation of food fullness, even when it is well tolerated digestively.
Depending on the geographical region where it is prepared, numerous variables have been introduced to make it more appetizing. Basically and in a more generalized way, it is customary to enrich it by adding various vegetables and seasoning it with various seasonings. Similarly, there are places where it is complemented with pasta, rice, barley, wheat, chickpeas or whole cooked eggs. These suggestions that introduce changes in the flavor, are left to the criteria of the different tastes.
Chicken broth recipe
Ingredients
- 1 chicken cut into pieces or chunks. Alternatively you can select the pieces of the hen of your choice
- 3 liters of water
- 8 medium potatoes, preferably yellow
- 4 small carrots
- 3 sticks of celery (celery)
- 3 branches of leek (garlic joint)
- 2 Chinese onions (chives)
- 2 pieces of kion (ginger)
- 2 eggs
- 2 teaspoons minced garlic
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Optional ingredient: 1/4 kg of spaghetti or a cup of small pasta, brown rice or barley.
Additional materials
- Big pot
- Skillet
Prepchicken broth plowing
The chicken pieces are carefully cleaned, skin and fat removed. In the pot, pour the 3 liters of water and take it to the fire. When it begins to boil, place the chicken pieces and keep cooking for 2 hours.
Besides, the potatoes, carrots, celery, leeks, Chinese onions and kion are well washed. The cover is removed from the potatoes and carrots. Potatoes are cut in half and carrots sliced. Celery, leek, and Chinese onions are cut into small pieces.
In the pan, pour the oil and fry, over medium heat and for 5 minutes, the celery, the leek and the Chinese onions. Remove and reserve.
When the chicken pieces have boiled for 2 hours, add the carrot slices and the two whole pieces of kion, along with the celery, leek and sautéed Chinese onions. Add the salt, garlic and pepper. Boil for 20 minutes.
After this time, remove the kion pieces and add the potatoes cut into halves and continue cooking for 25 minutes or until the potatoes are cooked.
If you decide to incorporate spaghetti, small pasta, brown rice or barley, any of these ingredients must be incorporated into the broth at the time of adding the potatoes, being important to stir regularly to prevent them from joining together.
Once at this point, add the eggs, stirring immediately to break up the yolks and achieve that they are incorporated into the broth, by way of threads. Cook for an additional 10 minutes. Correct the salt, if necessary.
Helpful tips
To make XNUMX servings, the goose meat must be cut and distributed to obtain that number of parts.
Nutritional contribution
Chicken broth confers a significant amount of vitamins attributing to it that the content of a plate or serving of chicken broth, of approximately 100 g, can provide up to 93% of the daily amount of the B complex vitamins that the body needs.
A serving of chicken broth has been determined to contain 2,5 g of protein, 3,5 g of carbohydrates, 2 g of fat, 1,5 g of sugar, and 143 milligrams of sodium.
In addition to the vitamins belonging to the B complex, it also contains vitamins A, C and D, as well as minerals such as iron, calcium, phosphorus and magnesium.
It also offers elements such as chondroitin and glucosamine, present in the cartilaginous parts of the hen.
Chicken broth is generally enriched by adding vegetables, which additionally contribute to its mineral and vitamin content that are not completely eliminated during cooking, as is commonly believed. It is a food rich in protein and low in carbohydrates, saturated fat and calories.
Food properties
It is recommended to remove the skin of the hen and the fat located under it and after cooking the broth can be defatted, this results in a low caloric level and fat content that makes it an ideal dish even if you are looking for a weight control or rehydration of children and the elderly.
Its high content of amino acids, constituents of proteins, gives it anti-inflammatory characteristics. Among these amino acids, glycine stands out, which is attributed calming and sleeping effects.
It is recommended for patients with arthritic problems since chondroitin and glucosamine act as anti-inflammatories at the joint level. It is also a source of cysteine, another amino acid that favors the fluidization of bronchial secretions and facilitates their expulsion.
The contribution of minerals favors bone hardening and consequently can delay the onset of osteoporosis.
It is recognized that chicken broth helps in the recovery in cases of mild viruses, reducing the symptoms of flu and colds in general, helping to revitalize the body.
