Chicken soup has always been considered an effective concoction for cough and cold. It is a decongesting agent, the steam of which helps in clearing the sinuses. It also slows and tones down the effect of flu. This soup also has anti-inflammatory effects that could get you temporary relief from the symptoms of cough, cold or flu.
It is also a low fat food since the fat is continually removed as it is cooked. Since it is a soup, it retains almost all of its nutrients that could be lost by other cooking methods. It has a two-fold function of pacifying our taste buds as well as providing the required nutrition. Chicken soup is easy to cook, delicious to have and being a simple mixture, can also be digested easily.
It can be made in a number of ways and there are number of recipes for the same. Chicken noodle soup is quite popular among all these varieties. Here is a recipe for a basic chicken soup, followed by one for noodle soup.
Basic Chicken Soup
- 3 pounds chicken cut into small pieces
- 6 cups chicken broth
- 3 cups water
- 1 large onion, chopped
- 1 can diced tomatoes (14.5 ounces)
- 3 medium-sized carrots, diced
- 3 cloves garlic, minced
- ¼ tsp. pepper
- ¼ tsp. salt
- 1 tbsp. dried oregano
- ¼ teaspoon chili powder
- 4 medium-sized capsicums cut into medium-sized pieces
- 1 cup thawed peas
- 1 green or red chili, cut into fine pieces (add the seeds if more heat is required).
- Combine the chicken broth, tomatoes, pepper, chili, and the salt with the finely chopped onion, carrot, capsicum, minced cloves and garlic in a stockpot.
- Cover it and let it cook for 30-40 minutes on simmer until the vegetables are soft enough.
- Add the peas and the chicken pieces and simmer it for another 5-7 minutes.
- The soup is ready to be eaten with a little oregano sprinkled over it.
Chicken Noodle Soup
- 4 cups chicken broth
- 2 shredded boneless chicken breasts
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 small onion, chopped
- ¼ cup parsley
- 1 tsp salt (can increase or decrease it as per taste
- ¼ tsp pepper
- 6 ounces noodles
- 2 ½ capsicums, cut into small pieces.
- 1 tbsp vegetable oil.
- Put the onion, garlic, clove, carrot and capsicum in an oil-coated pan and wait for the vegetables to be cooked, not browned.
- Keep stirring it so that the vegetables do not get overcooked.
- Now pour in the chicken broth and boil the mixture.
- Then add the noodles and simmer the soup until the noodles are soft.
- Now put in the chicken pieces and cook it for another couple of minutes.
- When serving, garnish with parsley and add some salt and pepper to taste.
Chicken noodle soup also has almost the same nutritional value as the simple soup. Some people find the simple chicken soup too bland; this might appeal to their taste buds.