I have comfort foods and I have “everybody in the whole world hates me” foods. So what is the difference? For me, a comfort food is one that I enjoyed as a child and the routine of preparing and enjoying the food is comforting when things aren’t going well. On the other hand, “everybody in the whole world hates me” foods are not only foods that I enjoyed as a child, but as an adult they are foods that fill a niche when I am tired, hungry, don’t feel good or just mad at the world.

And then there is chicken soup. For me, it is not only a comfort food, something my mom and grandmother made when I was growing up, but it means not everybody in the whole world hates me. It is my go-to food when I have a cold, or looking for a meal at a local county fair and traditional fair food just doesn’t fill the bill.

There is just something about the aroma, warmth and taste of homemade chicken noodle soup that just lifts your spirits. And it not only lifts your spirits, but is boosts your immune system as well. And as we enter into cold and flu season, not to mention the other crud going around, anything we can do to give our immune system an extra boost is a good thing.

It is more than just old folk remedy that chicken noodle soup is the great for treating cold and flu symptoms. It has been scientifically proven that a warm bowl of chicken soup will soothe the achy feeling you have when you are coming down with a cold or flu. It also helps clear mucus membranes because of its natural salt content. It also helps clear your nose so you can breathe easier. The liquid broth as well as the protein from the chicken meat and the fiber from the vegetables can help improve your metabolism and your digestion. It can flush out toxins, treat infections and increase cilia function, which helps keep pathogens from entering your body through your nose. Chicken soup can also inhibit the movement of neutrophils which fight against pathogens.

Chicken soup is not only a comfort food, but homemade chicken soup is packed full of vitamins and all kinds of nutrients. Chicken noodle soup is a good source of vitamins A, B6, B12, C, E and K. It is also rich in minerals such as potassium, calcium, phosphorus, zinc, copper, selenium, etc. Moreover, it contains antioxidants properties and cancer-fighting enzymes.

And finally, chicken soup will help keep you hydrated when you are fighting a cold of flu because it is loaded with electrolytes that treat your dehydration. And if you are trying to fend off a weight gain over the holidays, a bowl of chicken soup will help fend off the grumbellies. Homemade chicken soup is low in calories and fats, and noodles are rich in carbohydrates.

This week Cook Simply features a choice of chicken soups, including directions for making your own chicken broth. You can use bouillon and water as a base for your soup, but homemade chicken broth gives your soup a richer, fuller flavor. I didn’t really like chicken rice soup until I found this recipe. It is easy and has a wonderful taste. Just remember to remove the bay leaf before you serve it. And the Cure All Chicken Soup features both ginger and garlic which have healthy properties in their own right. Whatever recipe you choose, enjoy it. Until next time, simply cook and stay healthy.

 

Chicken broth

To make chicken broth for soup: place chicken parts in a heavy pan and cover with water. (I use leg quarters because I think it gives the soup more flavor. I use 1 quart of water for 1 leg/thigh.) Add salt, poultry seasoning, parsley, onion and chopped celery. Simmer on low heat until chicken is tender and ready to fall of the bone. (Usually about 1 to 2 hours) Take the chicken off the bones and chop for use. 

Strain the broth, discard the vegetables and refrigerate the broth. Any fat will rise to the top as the broth cools. Spoon off the fat before using the broth.

Chicken Noodle Soup

2 quarts chicken broth

5 oz. fine noodles

½ cup chopped onion

1 1/2 cup sliced celery

1 cup sliced carrots

2 cups cooked, diced chicken

1 tablespoon chopped parsley

1 tablespoon fresh dill

Bouillon for flavor enhancement and seasoning

Combine broth, noodles and chicken in a large sauce pan. While the broth is heating, sauté the onion, carrot and celery in a little butter or chicken fat until tender. Add the vegetables to the broth, noodles and chicken, bring to a boil, reduce heat to simmer. Cover and cook until the noodles are tender. (About 20 minutes.) (Some people use Kluski noodles but I think they soak up too much broth and I like my soup with a good mix of noodles, vegetables meat and broth.)

Chicken Rice Soup

3 cups chicken broth

2/3 cup rice

½ cup chopped onion

½ cup sliced celery

1 cup cooked, diced chicken

1 tablespoon chopped parsley

1 small bay leaf

½ teaspoon garlic powder

½ teaspoon salt

Bouillon for flavor enhancement and seasoning

Combine broth, rice and chicken in a large sauce pan. While these ingredients heat up, sauté onion, and celery in a little butter or chicken fat until tender. Add the vegetables to the broth, rice and chicken, bring to a boil, reduce heat to simmer. Cover and cook until the rice is tender. (About 15 minutes.)

Cure All Chicken Soup

1 ½ cups water

2 cups quick-cooking brown rice

1 teaspoon butter

1 cup chopped onion (1 large onion)

1 cup sliced carrots

1 1/2 cup sliced celery (3 ribs)

3 quarts chicken broth

2 cups cooked, diced chicken

1 teaspoon minced garlic

1 teaspoon minced ginger

Pepper to taste

Bouillon for flavor enhancement and seasoning

Bring the water to a boil in a 2-quart saucepan. When the water comes to a boil, add the rice, cover the pan and reduce the heat to low, and cook for about 5 minutes. Remove the pot from the heat and cover to finish steaming the rice.

In a large dutch oven, melt butter and add vegetables to the dutch oven. Add the garlic and ginger. Cook until the vegetables are tender, about 2 minutes. Stir the vegetables occasionally.

Add the chicken broth and meat to the dutch oven. Turn the heat to high and bring the broth to a boil and reduce it to medium, stirring occasionally. Continue to cook the broth and vegetables at medium heat for about 5 minutes to combine the flavors. Season to taste with black pepper. To serve the soup, place about 1/2 cup of the cooked rice in a soup bowl and add the soup.