5 reasons to make chicken soup plus the ultimate recipe
There are five reasons why you should start making chicken soup today, right now. To begin with: chicken soup is très hip.
Chicken is hip
Chicken soup is very now. Are you thinking of that soup from nursing homes, with flaky pieces of chicken and a little lost vermicelli on your spoon? Or those sad cans of chicken soup for zero-budget times? Think again. With a spicy chicken stock, you can make perfect tom kha gai, Thai chicken soup, or a soto ayam that will have you licking your fingers. The soups all start the same way: with a soup chicken that you simmer with herbs and spices.
Chicken soup isn’t expensive
Come on, go wild and buy an organic free-range chicken. How much can it cost? Add a few stalks of celery, some fresh herbs and a few liters of water, and you’ll soon have food on the table for four. Add some garlic bread… oh wait, now it’s getting out of hand again.
It’s healthy
Hot chicken soup when you have the flu works better than effervescent vitamin tablets. Even if you’re feeling a little nauseous, you can usually still manage a bowl of soup. Cough and a stuffy nose? Hold that steaming bowl of soup close to your face and breathe in deeply. The secret is cysteine, a substance in chicken meat that acts as an antioxidant and strengthens the immune system. Grandma would say: it can’t hurt, so help yourself.
It’s easy
Making soup yourself is no great feat. Start the chicken with vegetables, spices and cold water, be patient, fish the chicken out of the soup and pull off the meat, finish with fresh herbs and your soup is ready. There are Netflix series that require more brainwork.
It’s delicious
Fresh soup simply makes you a little happy. Your house smells good, the soup tastes good and you feel good with a full belly of warm soup. So: what are you waiting for?
How to make old-fashioned chicken soup
- Cut the carrots and celery into small pieces. Cut the onion into rings
- Put the chicken, vegetables, bay leaf, mace and pepper in a large pan. Add enough cold water to cover the chicken. Bring the soup to a boil.
- Turn the heat down low and let the soup simmer for 2 hours.
- Remove the chicken from the pan. Pull the white chicken meat from the chicken and return it to the pan. Add the vermicelli.
- Is the soup boiling? If necessary, dab off some excess fat with a piece of kitchen paper. Then season it with a little vinegar, pepper and salt. Sprinkle the finely chopped parsley over the soup.
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