Cold Soup from Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 soup chicken or 800 g small chicken
- 1 bunch carrot (s)
- 1 celeriac
- 1 kohlrabi
- 2 parsley root (s)
- 1 bunch parsley, smooth, fresh
- 1 ½ liters water, as required
- salt
- 200 g noodles, (vermicelli or other soup noodles)
Print Recipe
Pin Recipe Instructions
- Prepare the soup chicken, fresh or frozen, in about 1 1/2 l salted water. A fresh chicken from the farmer is ideal. Cook until soft in 2 - 3 hours so that fat forms on the surface. If you want, you can also add vegetable broth.
- Then clean all the soup vegetables, cut them into small pieces and add to the broth and cook until al dente.
- The chicken is taken out and small pieces of meat can be added to the soup. Finally, add the soup noodles, which have been specially cooked in salted water, to the soup. It is garnished with fresh parsley.
- You can also just give the broth without meat, pasta and vegetables to the sick so that they can regain their strength. Depending on the patient`s appetite, the individual ingredients can be left in the chicken soup.
- It has been known for a long time: if you have a cold, it helps to sip a chicken soup. It is an ancient home remedy and remedy and was already known in the Middle Ages. The chicken has a lot of zinc in its breast, which is good for a flu epidemic. In addition, the hot soup and the vapors stimulate the nasal mucous membranes so that they can swell.
- The hot steam of the hot soup also makes the airways so hot that viruses cannot hold on to themselves.
- So, it is worthwhile to treat yourself to a chicken soup more often in the cold season and thus counteract the cold.
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