Light soups during illness. Chicken soup: does it really help with colds? Garlic, millet and seaweed soup

Homemade chicken soup with noodles, recipe
Chicken salad (chicken main course) Coronation

How does chicken soup help with a cold?

Chicken soup can temporarily relieve the condition of a patient with a cold, “breaking through” a stuffy nose, relieving a runny nose (rhinitis) and inflammation of the respiratory tract, as well as maintaining the level of fluid, salt, vitamins and minerals in the body.

An old "folk wisdom" says to "feed" the common cold and "starve" the fever: feed a cold and starve a fever. For a cold with clogged airways, hot chicken soup(as well as a warm drink) may provide temporary relief.

Salt and liquid in chicken soup helps regulate water-salt metabolism in the body, which is undoubtedly very important for the general condition of the patient. Noodles (vermicelli)- a carbohydrate that will give energy and help overcome lethargy and drowsiness. Vegetables (onions, carrots, celery, etc.) are vitamins and minerals, especially necessary for a child or adult weakened by a cold. Hot chili pepper is recommended for colds to pierce the nose and relieve runny nose. Steam coming from hot chicken soup, acts as an inhalation of the respiratory tract. Well, finally, chicken soup- traditional and familiar to everyone from childhood “mother’s” or “grandmother’s” comfort food, bringing saturation and pleasure.

Why is chicken soup better than any other?

If all of the above is true, then why complicate your life by preparing soup? You can just drink tea or even hot water.

Some researchers believe that relief from colds comes from chicken broth or a combination of chicken broth and vegetables. A 1998 study found that chicken soup improves the functioning of the nasal mucosa. In a recent University of Nebraska study, researchers took blood from volunteers who ate chicken soup for a cold. The analysis showed a change in the activity of neutrophils (one of the forms of leukocytes that protect the body from infections).

All these studies, alas, are not convincing yet, and the theory about the special impact is chicken soup on the body during a cold remains only a theory. Scientists also cannot determine which component chicken soup is so active. Therefore, I think that anyone delicious, hot and healthy soup will bring relief to a cold (see.

Traditionally, when curing a cold, it is customary to use a decoction of chicken broth. It has a lot of useful properties that will help relieve the symptoms of various diseases, not just ARVI.

Benefits in treating colds

The benefits of chicken broth when treating a cold can hardly be overestimated. Many people know about its healing properties, but have no idea what they are. And this is justified, because chicken broth for colds has long been a proven and affordable treatment at home. People use this remedy out of habit, without even thinking about how it helps the patient.

Scientists have explained why chicken broth is an effective way to treat ARVI:

Antioxidant content. Chicken broth contains the natural amino acid cysteine. The content of N-acetyl and L-cysteine was also revealed. They are effective both in the prevention and treatment of colds.
Removing mucus from the respiratory tract. The same cysteine allows you to clear your throat of mucus using an expectorant method. It also relieves cough. Hot chicken broth is a good way to warm up the whole body of someone who has a cold. It will have a restorative effect on weakened strength. It also helps medicines cope with the disease faster.
Relief from inflammation and pain. Some beneficial substances that enrich the boiling water while cooking chicken can alleviate the main symptoms of colds. The presence of minerals will have a beneficial effect on the inflammatory process that has begun in the patient’s body. They will help overcome a runny nose and swelling of the throat.
Enriching the body with protein. Chicken meat is rich in this macronutrient. It is easily absorbed by the body and provides it with a powerful supply of energy, which is necessary for the natural healing process. With the flu, a person weakens, loses a lot of energy and strength, and hot chicken broth will help restore them.

In addition to the above properties that have a beneficial effect on the healing process, chicken broth with various additives can be more effective. By adding carrots and onions to it, you will improve not only the taste, but also the anti-infective properties. There are several explanations for this:

Carrots promote the production of white blood cells and also enrich the body with vitamin A.
Beta-carotene contained in carrots is a powerful antioxidant that destroys various viruses.
The action of onions is to provide an antiallergic, calming and analgesic effect.

If you add mint, cardamom, cinnamon, bay leaf or turmeric to boiling water 15 minutes before cooking, the taste will be rich and unusual. In addition, these herbs have antiviral immunostimulating effects. Prepare broth with them - its action in the fight against viruses will be more effective.

It is useful to add various immunostimulating herbs when cooking chicken. It is better not to throw in large quantities of hot spices.

Traditional broth recipe

Having answered the question of how broth is useful for colds, we can talk about how to prepare it. This process is simple and fast. Chicken meat is cooked for about an hour (if it is tough, it will need to be cooked for an hour and a half). It is best to use meat from young broiler chickens. Before boiling chicken, it is necessary to remove the skin, which contains a lot of cholesterol.

To prepare the most common chicken broth, which our ancestors have been preparing for centuries, you will need:

The first step is to rinse the meat, put it in a small saucepan and then fill it with cold water. Filtered is best, but never from the tap! After putting the meat on the fire, wait until the water boils, and then change it and put it back to cook. After the new water boils, you need to throw in a whole or halved onion.

After 5 minutes, add carrots cut into rings or half rings. After another 10 minutes of cooking, add finely chopped celery and garlic. After half an hour, you need to throw in the bay leaf and spices. After this, it is enough to cook the broth with all the ingredients for 15–20 minutes, remove the meat and bay leaf. Then you should simmer the broth over low heat for 5–10 minutes and strain.

All seasonings, as well as salt, must be added 10–15 minutes before cooking.

The resulting soup should not contain any ingredients. It should be given to the patient in a deep cup in the amount of 350 ml to make it easier to drink. The resulting decoction should be consumed hot in small sips.

This recipe is universal and good because 15 minutes before cooking, you can add any ingredients and healthy herbs to the water.

Chicken broth is undoubtedly an effective remedy for colds. A variety of recipes will help the patient choose the one that will most successfully help with the disease and will also taste good. But you need to be treated with chicken broth in combination with medications. This way, recovery will be quick and easy, and the possibility of complications will be minimized.

Whole chicken 1400 grams

Allspice 3-4 peas

Bay leaf 2 pcs.

Chili 3 cm pod or ground 1/3 tsp.

Ginger 4 cm fresh

Handful of rice optional

The broth is good for colds or flu, although it is just nice for lunch. I found wonderful recipes for Jewish penicillin, so I tried to make something similar. It is necessary to be treated in all ways.

Remove the skin from the chicken, it will be more rich, and besides, all the nasty things accumulate in the skin.

Place the chicken in the pan and add enough water to cover the chicken. Let it boil and simmer for 5 minutes.

Drain the water, wipe the walls of the pan and pour clean water into the chicken again; when it boils, turn down the heat and add all the seasonings (you can add something else if desired). Cut the carrots into slices, the onion into 4 pieces and add to the broth.

How to cook chicken broth. Chicken broth soup recipes

How to cook chicken broth? It is not difficult to prepare chicken broth correctly and tasty. You will need high-quality meat, clean filtered water and a small amount of spices and fresh vegetables to taste. At the end, chopped herbs are added for decoration and a pleasant aroma.

Chicken broth is a liquid broth made from chicken, an aromatic and tasty dietary product with beneficial properties. It is used as an independent dish for disorders of the digestive system and mild colds, for the preparation of sauces, soups, cereal porridges, side dishes and gourmet dishes - soups-salads (Laotian green peas with yogurt), etc.

Chicken broth calories

The nutritional value and richness of the broth depends on the part of the chicken taken for cooking. From the breast with the skin removed, a low-fat and light broth is obtained. When using drumsticks and wings, the broth has a rich flavor and rich consistency.

The average calorie content of 100 g of chicken broth is 15 kcal (2 g of protein per 100 g).

Don’t be afraid to gain weight by eating dietary chicken-based soup. Use one of several suggested recipes to prepare a tasty and healthy dish, but first, some culinary tricks. You can't go anywhere without them.

To obtain tasty and juicy meat, salt the broth when boiling. To achieve a nice, clear chicken broth, add salt at the end of cooking, just like you would with beef broth.
Cook with the lid completely closed to speed up the process - there is a risk of getting a cloudy broth due to strong boiling of water and active foaming.
To make the broth golden, add a small amount of onion skins or an unpeeled onion.
When preparing dietary soup, it is not recommended to use vegetable frying in vegetable oil. It increases calorie content. Passivation is not recommended for baby food.
The transparency of the broth depends on the fat content of the chicken pieces. Take the breast or fillet and carefully remove excess fat from the thighs and the whole carcass. The sirloin part makes the product more dietary, but less rich, with a weak chicken taste, compared to products from other parts of the bird.

Classic chicken broth recipe

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Chicken (chilled, gutted) – g,
Carrots – 1 piece,
Onion – 1 head,
Black pepper – 2 peas,
Dill – 2 sprigs.

I wash the chicken in running water.
I take a large vessel (3-liter saucepan) so that the gutted bird carcass can fit. I pour in cold filtered water.
I put it on the stove. Turn on the heat to maximum and bring the water to a boil.
I pour the first chicken broth into the sink. I pour new filtered and clean water.
I boil it and skim off the foam as it forms. I reduce the temperature to minimum.
I cut the peeled carrots into two parts. I cook chicken with it for 15 minutes. Then I remove the carrots from the broth without removing the pan from the stove.
I throw the peeled onion whole into the broth being prepared, add salt and pepper.
Cook for 1.5-2 hours at minimum temperature. I determine the readiness of the chicken using a fork. The cutlery should fit easily into the meat.
I take out the onions and chicken from the broth. Boiled meat can be used to prepare Chicken and Pineapple Salad.
I strain and pour the broth, throw chopped sprigs of dill on top.

How to make chicken broth from breast

The breast is the healthiest part of the chicken. White meat contains a large amount of valuable protein (23 g per 100 g of product) with a minimal amount of fat (1.9 g/100 g). Thanks to this, breast (especially boiled) is used in dietetics and is part of the daily diet of athletes and active followers of a healthy lifestyle.

The recipe is very simple. Let's prepare a delicious chicken breast broth without adding vegetables or a lot of spices.

I wash the chicken breast under running water. I put it in a saucepan with a 2-liter capacity. I pour water. Salt.
After boiling, cook the breast over low heat for 50 minutes. I don’t allow the foam to spread throughout the broth; I remove it in a timely manner with a slotted spoon.
10 minutes before readiness, add finely chopped dill.

I serve the diet broth in a deep plate with cut pieces of breast.

How to cook chicken broth with eggs

Chicken bones with pieces of meat – 400 g,
Onion – 1 small head,
Carrots – 1 piece,
Black pepper – 4 peas,
Fresh herbs - a few sprigs of dill, green onions,
Bay leaf – 1 piece,
Vegetable oil - half a tablespoon,
Salt - to taste.

To get a rich broth, I take chicken bones with pieces of meat. I carefully sort and wash. I put it in a saucepan and pour 1.5 liters of water. I bring to a boil and remove the foam.
I reduce the heat to minimum. While the chicken bones are simmering and releasing all their juices, I make the vegetable dressing.
I peel the vegetables and cut them into large pieces. I fry it in a frying pan. I sauté in vegetable oil.
I transfer the vegetables to the meat base and add black pepper. I cook for 45 minutes. I set the fire to low. A minute before they are ready, I set the eggs to boil in a separate bowl.
I add bay leaves into the broth. I add a little salt. Let it brew for 10 minutes, removing it from the stove.
I strain using a sieve and pour the aromatic chicken broth into plates. I decorate the top with half a boiled egg and sprinkle with herbs. I prefer green onions and dill.

Chicken noodle soup recipe

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Water – 2 l,
Large size legs - 2 pieces,
Noodles – 100 g,
Onion – 1 small head,
Potatoes – 1 piece,
Carrots – 1 piece,
Garlic - half a clove
Bay leaf – 1 piece,
Salt, pepper, parsley (greens and roots) - to taste.

I wash the chicken legs and add water. I add a little salt, throw in a bay leaf and let it cook. After 10 minutes I remove the laurel. After 20 minutes, I take out the boiled chicken legs and put them on a plate to cool.
I also peel my carrots and parsley. I cut into strips. I peel the garlic, but do not chop it. I cut the potatoes into cubes. I leave the small onion head whole.
I add vegetables to the boiling broth and season with pepper. After 10 minutes, I add the noodles to the broth. I don't mix. I reduce the heat to minimum. Cook until the noodles are cooked (8-10 minutes).

Helpful advice. To make the broth clearer, add the beaten whites of 2 chicken eggs. Bring to a boil, carefully strain off the resulting protein flakes.

I pour the soup into bowls. Sprinkle chopped herbs (parsley) on top. Bon appetit!

How to cook chicken broth in a slow cooker

Poultry meat – 800 g,
Water – 2 l,
Carrots – 1 piece,
Onion – 1 piece,
Bay leaf - 2 pieces,
Salt, pepper (ground and pepper) - to taste.

I wash the meat, remove the skin and excess pieces of fat.
I peel the vegetables. I cut the carrots and onions into large pieces.
I put the bird on the bottom of the multicooker, add vegetables on top along with bay leaf and black pepper. I pour water. A little salt.
I turn on the multicooker with the “Stewing” operating mode selected. I set the timer for 1.5 hours.
Every minute I open the kitchen appliance and perform a simple procedure for removing foam with a slotted spoon.
After completing the program, I let the broth brew. After 10 minutes, I remove the cup from the multicooker. I take out the boiled chicken and use it in preparing other dishes.
I strain the broth using a sieve.

How to make chicken broth for someone with colds and flu

Wings – 6 pieces,
Onion – 1 piece,
Garlic – 3 cloves,
Bay leaf – 1 piece,
Carrots – 1 piece,
Quail egg - 2 pieces,
Black pepper, salt, fresh herbs - to taste.

I wash the chicken wings and place them on the bottom of the pan. I season with bay leaf.
I peel the vegetables. I chop onions and carrots. I put whole carrots into the pan without frying in a frying pan, and only part of the onion.
I pour water. I cook the meat right along with the vegetables.
While the broth is cooking, I work on the garlic. I clean and finely chop.
In 50 minutes, the nutritious chicken broth will be ready. At the end I add finely chopped onions and add fresh herbs, previously chopped.

This chicken broth for a patient with colds and flu will be very flavorful and filling (I don’t fish for vegetables). To add additional beneficial properties, I use a boiled quail egg.

Spicy chicken broth for colds

Whole chicken – 1.4 kg,
Chili - 2 peppers,
Carrots – 1 piece,
Onion – 1 piece,
Bay leaf – 1 piece,
Salt – 2 teaspoons,
Peppercorns – 3 pieces,
Fresh ginger - to taste.

I divide my chicken into large pieces and remove the skin. I fill it with water and put it on high heat. After 5 minutes, I drain the liquid, wash the bird, wash the pan from foam and set it to cook again.
I reduce the burner temperature to medium. I add chopped vegetables and spices to the broth. First, onions and carrots, after 10 minutes, cut the pepper into 2 parts and ginger root.
I cook for 40 minutes over low heat. 10 minutes before the broth is ready, add salt. I decorate with greenery.

Buckwheat soup with chicken broth

Chicken leg – 1 piece,
Potatoes - 4 pieces,
Onion – 1 piece,
Carrots – 1 piece,
Buckwheat – 3 large spoons,
Allspice – 4 peas,
Vegetable oil - 3 large spoons,
Garlic – 1 clove,
Dill – 1 bunch,
Black pepper (ground) – 5 g,
Bay leaf - 2 pieces,
Salt – 5 g.

For chicken broth, I take a ham, wash it slowly, and put it in a 3-liter saucepan. I throw in peppercorns, 2 bay leaves, a whole clove of garlic and salt. I bring the chicken to a boil over low heat, removing the foam in a timely manner. Cooking time – minutes.
I prepare aromatic vegetable sautéing from onions and carrots, as for marinated pollock. Finely chop the onion and place it in the frying pan. I grate the carrots on a coarse grater and add them after the onions. I fry it in sunflower oil. I remove it from the stove.
I remove the skins from the potatoes, wash them and cut them into medium-sized pieces.
I sort through the buckwheat and rinse it several times in water.
When the broth is cooked, I take out the bird. I put it on a plate and carefully cut it into pieces. I return it to the broth along with the potatoes and sorted grains. Cook the potatoes for at least 15 minutes until the potatoes are done.
Then I put in the sauté, add salt and pepper, and mix thoroughly. Simmer over low heat for 5-10 minutes.
I remove it from the stove and leave it to steep, tightly closing the lid. I pour the aromatic soup into bowls and garnish with chopped dill on top.

Simple and delicious vegetable soup with chicken broth

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Let's prepare a healthy and tasty dish based on chicken fillet and a lot of fresh vegetables, stewed in a frying pan. It will turn out very tasty!

Chicken fillet (fresh frozen) – 500 g,
Potatoes – 3 pieces,
Petiole celery - 2 stalks,
Green beans – 120 g,
Cauliflower – 350 g,
Rice - 2 tablespoons,
Tomato – 2 pieces,
Carrots – 1 piece,
Onion – 2 heads,
Vegetable oil – 1 large spoon,
Salt, pepper, herbs - to taste.

I wash the chicken loin and put it in a saucepan. I pour cold water. I put it on medium heat. After 5 minutes I add a whole onion. As it forms, I remove the foam. Cook in minutes depending on the size of the pieces.
I wash the beans, salt them and let them cook in a separate bowl for a minute. I separate the cabbage into inflorescences. I peel the carrots and cut them into small pieces. I chop celery and onion. I cut the tomatoes into cubes.
I strain the chicken broth. I transfer the fillet to a separate plate. Useful for other dishes. I rinse the pan to remove any remaining foam on the walls.
I pour the strained broth into a saucepan. I put it on fire. I add potatoes and rice.
In a frying pan I prepare a fry from ingredients prepared in advance: carrots, onions and celery. I use a little (1 large spoon) of vegetable oil. After a few minutes I add the beans. Mix thoroughly. After 5 minutes, I add chopped tomatoes to the vegetable mixture. Reduce the heat to low and sauté until the tomatoes soften.
I put cabbage inflorescences into the boiling broth with potatoes and rice. After 5-8 minutes I add the aromatic vegetable base. Stir and simmer for 10 minutes over low heat. At the end I decorate the dish with a mix of herbs (I use dill, parsley, green onions).

Sorrel soup with chicken broth

Water – 2 l,
Soup set – 500 g,
Carrots – 1 piece,
Onion – 1 head,
Potatoes - 2 tubers,
Boiled chicken fillet – 200 g,
Sorrel – 200 g,
Bay leaf – 1 piece,
Peppercorns (black) – 4 pieces,
Salt – 1 pinch.

I cook the broth from the soup kit. I thoroughly wash the mixture from different parts of the chicken and place it on the bottom of the pan. I pour 2 liters of water. I throw in bay leaves and salt.
As it boils, I carefully remove the foam. While the broth is preparing, I tend to the vegetables. I peel and chop carrots (on a coarse grater), cut onions (in half rings) and potatoes (in strips).
After boiling, the potatoes are the first to be added to the future sorrel soup. Cook over low heat until the vegetable is cooked.
While the potatoes are boiling, I fry a fragrant and tasty mixture of onions and carrots in vegetable oil. Simmer until the onion is soft. I mix thoroughly.
Together with the remaining vegetable oil, I put the sauté into the pan.
I cut the fillet into small pieces and add it to the soup.
At the end of cooking I add sorrel. I thoroughly wash the greens, carefully cut them and place them in a bowl. I languish for a few minutes. I stir, taste, add salt and pepper if desired.

Chicken soup with noodles and potatoes

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Water – 2 l,
Fillet – 500 g,
Potatoes – 250 g,
Carrots – 100 g,
Vermicelli – 60 g,
Onion – 1 head,
Bay leaf - 2 pieces,
Black pepper, salt - to taste.

I take a 3-liter saucepan and a lean chicken fillet. I wash the chicken meat in a deep bowl and cut it into medium-sized pieces. Transfer from cutting board to pan.
I pour water. I set it to boil. After boiling, reduce the heat to low and cook for half an hour. I remove the foam and do not allow the broth to become cloudy.
I'm doing vegetables. I grate the carrots. I finely chop the onion and throw it into the frying pan. After 3 minutes I send him carrots. I pass for the same amount of time. I remove it from the stove.
I chop the potatoes into small and neat cubes.
I take the boiled chicken out of the broth. I cut into pieces after cooling. I pour chopped potatoes into the broth. After 10 minutes, it’s time for the fillet pieces and carrot-onion mixture.
At the end of cooking, pour in the vermicelli. I stir and do not allow the pasta to stick to the bottom of the pan. Cook for 5-10 minutes, add pepper and salt.

Mexican chicken soup

A gourmet dish with the addition of lemon grass, jalapeno pepper and freshly squeezed lime juice for true gourmets.

Ready broth - 1 l,
Jalapeno pepper – 1 piece,
Garlic – 6 cloves,
Lemongrass (lemongrass) – 1 stalk,
Canned chili peppers – 150 g,
Lime juice – 50 ml,
Olive oil – 1 large spoon,
Green onions – 1 bunch,
Cayenne pepper – 1 piece,
Wheat flour – 1 teaspoon,
Chicken breast – 800 g,
Tomatoes – 400 g,
White beans – 400 g,
Salt, pepper, cilantro - to taste.

I take a large saucepan. I pour in the prepared chicken broth.
I chop the jalapeno and garlic cloves. I add the crushed ingredients to the broth.
I put chopped lemon grass (stem), canned chili (leave some for sautéing) and pour in the lime juice previously obtained in a juicer. I bring the broth to a boil over high heat, then reduce it to a minimum. I cook for 20 minutes. Then I take out the ingredients using a sieve.
I'm preparing vegetable sauté. I heat a frying pan with olive oil. Chop green onions and fry until soft. Then I add canned chili peppers, chopped garlic cloves and cayenne pepper. At the end I put wheat flour into the sauté. Stir and simmer for 1 minute.
Along with the vegetables I add chicken breast, cut into several pieces. Stew with vegetables. Lightly fry on each side until half cooked.
I put the sauté in the pan along with the meat. I add chopped tomatoes and add white beans. Cook over low heat for a minute, stirring thoroughly.
At the end of cooking, I add cilantro, salt and pepper.

The benefits and harms of chicken broth

Chicken broth has a beneficial effect on human health, strengthens the immune system, and helps in the prevention of colds. The broth is actively used for medicinal purposes for colds and flu, to stimulate the secretion of digestive juice during hypoacid gastritis, to thin thick sputum during bronchial inflammation, and as liquid nutrition for patients who have undergone surgery.

The broth contains useful substances such as iron, sodium, manganese, and cysteine.

Harm and contraindications

Broth made from quality meat is virtually harmless when consumed in reasonable quantities, but it is not for everyone. Doctors strongly do not recommend eating a light dietary product for people suffering from urolithiasis and gout.

In other cases, chicken broth is a source of nutrients and microelements, a tasty and aromatic product that is easy to prepare.

Eat right and be healthy!

Onions, garlic, vitamins and warming thickness - a simple formula for winter health. Three recipes for delicious soups that can cope with colds and frost outside the window.

Winter spicy vegetable soup

A simple, spicy vegetable soup from New York yoga teacher Tara Stiles. Not long ago there was a video on the Youtube channel Tara Stiles Yoga filled with recipes. From “a rebel in the world of yoga” and “the coolest trainer” according to Vanity Fair - a soup that will help you beat the cold and any cold.

1/2 red onion
2 cloves garlic
400 ml or water
vegetables (your choice or all together: small cauliflower, 3 tomatoes, 1 sweet potato, 2 celery stalks, 1 carrot, a glass of frozen peas)
fresh green chili
hot sauce (chili sauce, Tabasco, sweet and sour Thai hot sauce, garlic-pepper chili sauce)
100 ml coconut milk
3 boxes of cardamom
1/2 tsp. dry ginger
salt
olive oil

In a saucepan, fry chopped onion and garlic in olive oil. Pour in the vegetable broth and let it boil. Add your favorite diced vegetables and chilies. Cook for 20 minutes. Pour in coconut milk, chili sauce, add spices and cook for another 10 minutes. Blend most of the soup in a blender and serve with pieces of vegetables.

Chicken broth soup

A simple broth with noodles and quail eggs is easy to make, always delicious, and the fresh herbs add a fresh touch. For the most medicinal purposes, you can squeeze a clove of garlic into the broth.

1/2 chicken (fillet, 1 wing, thigh and drumstick)
1 onion
1 carrot
2 bay leaves
a few sprigs of parsley
black peppercorns
100 g noodles
5 quail eggs (2 chicken)
fresh dill

Pour 2.5 liters of cold water over chicken meat. Bring to a boil, pour off the first broth. Pour in 2.5 liters of cold water again. Add peeled onion, carrots and parsley. Do not add salt. Cook over low heat for 1.5 hours, skimming off any foam that forms. Salt the finished broth. Turning it into a first course, add noodles and boil until done. Boil the eggs separately. Serve with halved eggs and chopped dill.

Creamy soup with brie cheese

Winter recipe from Veronica Belotserkovskaya. Cooking time: 15 minutes, provided you have the broth ready.

300 g Brie cheese
300 ml (vegetable or chicken)
200 ml dry white wine
200 ml cream 33%
2 leeks
bunch of parsley
baguette
olive oil
salt
pepper

Grandmothers and mothers know how to help children recover from a cold. It’s not for nothing that as soon as we sneezed as children, we were immediately fed warm and tasty food. chicken broth. Parental feelings drove our mothers, grandmothers, and fathers to the other end of the city to buy fresh homemade chicken for the child’s broth. And indeed, after a bowl of fresh soup, it became much easier. What is the secret of this miracle product? in the treatment of colds? Placebo effect or nutrients? Let's look at the details, benefits of chicken broth for treating colds and flu.

Benefits of chicken broth

Many years of observations by scientists, experiments and studies have proven that this amazing soup is truly extremely healthy. Moreover, the benefits of broth do not end with the treatment of colds. Concentrated chicken broth helps with coughs and also promotes speedy recovery during flu and sore throat.

Benefits of chicken broth for the body, especially weakened by disease, lies in its chemical composition, which is determined by the composition of chicken meat. Thus, the rich soup contains glutamic acid, beneficial essential oils and nitrogen-containing substances. In addition, chicken meat is rich in potassium, zinc, iron and phosphorus. It contains a lot of useful vitamins: vitamin group B, C, E, A, PP.

Chicken broth calories

Per 100 grams of chicken broth (from chicken without skin and fat) there are 21 g of protein, 9 g of fat and 0.5 g of carbohydrates. Depending on the part of the chicken that was used in preparing the soup, its calorie content can range from 160 to 240 kcal (the calorie content of chicken breast broth is much less).

The benefits of broth for ARVI from a scientific point of view

During research, Japanese scientists discovered that chicken broth itself, even without the use of healthy vegetables and herbs, can help with colds, sore throats and acute respiratory infections. It is also useful for hypertensive patients. Collagen has such a beneficial effect on the heart and respiratory system., which is found in chicken bones and meat. But this only applies to broth or soup made from fresh, unfrozen meat and the same vegetables. Chicken cubes have nothing in common with real chicken broth. These foods are not nutritious and also contain a lot of spices, chemical colors and sodium. When preparing broth, scientists advise keeping the pot of soup on the fire longer, adding more vegetables to the dish, and not trying to save time and money by adding broth cubes.

Benefits of chicken broth for the body:

it improves bronchial patency;
chicken contains cysteine, a natural amino acid that helps thin sputum and successfully expectorate mucus;
broth has a beneficial effect on the respiratory tract
Warm, thin, high-fat chicken soup helps you “sweat,” that is, sweat out toxins.

Chicken broth is healthy if you suspect any respiratory tract infection. It should also be taken if you are severely dehydrated. It has a beneficial effect on sore throat.

Contraindications: who should not eat chicken broth?

Despite all the benefits of the dish, chicken broth is not considered the easiest food. In particular, concentrated broth can provoke serious allergies, especially in young children whose immunity is still poorly developed. During the long, slow cooking process, the water absorbs everything in the meat. Therefore, in addition to useful substances, hormones accumulated by animals, antibiotics, and heavy metals with which they were injected (in broiler chickens from untested poultry farms) can get into the broth. This is why chicken broth is not recommended for children under 7-8 months of age. An up-to-date and working Vavada casino mirror is not so easy to find on the modern Internet. But once you find it, you can easily get to a gambling resource where you can try your luck and get a big win.

In addition, it is better to cook the meat until the third water - drain the water twice after boiling and add new water.

There is also a direct relationship between harmful broth and cooking time: the longer the chicken is cooked, the more harmful it can be, especially if the chicken is not homemade.

Avoid chicken broth if you suffer from liver disease or gallbladder, chronic diseases of the pancreas or large intestine, or during exacerbation of the condition of these organs. Men suffering from gout should not get carried away with broth.

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Not only does soup provide a soothing warmth, but with the right ingredients, it can also reduce fatigue and help reduce mucus. Choose from the best soups according to how you feel.

Who wouldn't have the urge to eat some nice, warm bowl of soup when you're feeling unwell, when, for example, you have a cold, you just don't feel well? A good soup can be the best meal on a hot or cold day, a cure for a cold, and if you choose the right ingredients, soup can be just a powerful source of the vitamins and minerals your body needs to feel its best.

This article offers you several recipes that will help you prepare delicious and healthy soups that will help you treat your cold and relieve its common symptoms: fever, excessive mucus production, fatigue, weakness, etc.

Onion soup

You can even add a pinch of cayenne pepper to the soup. In small quantities, it warms your body and neutralizes and eliminates excess mucus.

Fry the onion in a little oil with a pinch of salt, then put the onion in a saucepan, cover it and simmer until the onion juice is completely released into the water and the onion becomes soft.

You can stir the soup from time to time to thicken it.

Eat the onion soup while it's hot.

Garlic, millet and seaweed soup

This soup has a wonderful aroma and it helps a lot when you feel sick.

Garlic is a natural antibiotic that enhances your body's defenses.

Millet is the only grain food that neutralizes acid in the body. Millet is easily digestible and helps combat the effects of excess acidity in the body, which can become a significant problem when you are sick.

Seaweed offers you several beneficial minerals that can help reduce the fatigue and weakness that always accompany any cold. You can choose from several types of seaweed, such as nori, a variety of edible types of red seaweed in the form of thin dried sheets, wakame, a type of dark green edible seaweed classed as “brown seaweed,” and sea spaghetti, a commercial product made in a specific way from various types of seaweed. seaweed

Fry three cloves of garlic in a little oil, then place in a saucepan and add two glasses of broth, two tablespoons of millet and seaweed.

Cook everything for 45 minutes.

Celery, carrot and ginger soup

These three ingredients have cleansing properties and can reduce fever and remove toxins from the body. This soup is also a good way to warm up if you are feeling cold and chilly.

Cut the celery and carrots into small pieces and boil them in one and a half glasses of water with a pinch of salt.

Add two cloves of fresh ginger or half a teaspoon of ginger powder.

This is a light soup recipe that you can slurp throughout the day. However, if you want the soup to be more nutritious, you can add whole grain rice or some oatmeal.

Egg and thyme soup

This is an ancient remedy and a traditional Catalan recipe. In Catalonia it is served with beef stew, bread and cheese.

We won't use all of these ingredients in our recipe because we want it to be a light soup option that is very easy to digest.

Thyme is an herb valued for its medicinal properties and culinary uses, which add a certain delicious flavor to any dish. If you have a cold, thyme can boost your body's defenses, has antibacterial properties and can relieve coughs.

Fry a clove of garlic and half an onion in oil and add any vegetables you may have in the kitchen (cabbage, turnips, carrots, etc.). Place everything in a saucepan, add two cups of vegetable broth and a few sprigs of fresh or dried thyme.

When everything is well cooked, if you like, you can also add a raw egg to the soup and stir until it is completely dissolved. This gives the soup a little more nutrition, and is a good option when you're not completely weakened by a cold.

This is a flavorful and comforting soup, and if you're not feeling too unwell, you can have it with a piece of cheese toast if you like.

Images courtesy of Alan Levine, Chris Campbell and lablascovegmenu.