Chicken Soup

Did you know that there are over 201 million chicken soup recipes in a Google search!

Should you make from scratch or buy?
The healthiest in my book is “from scratch.” You know the freshness of the ingredients that you are putting into your soup. If buying, consider the less processed versions or organic and low sodium.

If you make your own, you can make the broth in advance and have on hand throughout the winter season. I often capture the water that I use when steaming vegetables and save it for making soups and stews. And, I always have chicken in my freezer during the cold-flu-pandemic times.

Regardless, take a look at the following from Newswise on how healthy chicken soup is.

    “Studies have shown that a hearty bowl of chicken noodle soup may help clear nasal congestion and ease cold symptoms,” says BIDMC clinical dietitian Sandy Allonen, RD. “It’s all about the ingredients.”

    Broth – “A clear broth is warm and soothing, making it a great source of hydration while you’re sick, especially if you have a sore throat,” Allonen says.

    Chicken – Chicken is full of protein that helps support the immune system. It’s also a good source of vitamins and minerals, such as B vitamins, which boost immunity and help regulate digestion.

    Vegetables – great source of vitamins C and K, as well as other antioxidants and minerals

    Noodles – Carbs are the preferred source of energy for your body, so getting in a good dose through soup can help you feel less sluggish,” Allonen says.

For the above ingredients I use:
Broth – either made from my own vegetable steaming or low-sodium, low processed commercial broths
Chicken – organic whenever possible
Vegetables – fresh or frozen
Noodles – whole wheat or limited ingredients…and if ambitious, make my own.

In addition to the health benefits, for me, there is also the emotional benefit of remembering the days when I was sick and Mom made chicken soup.

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