The health benefits of chicken soup
There’s a reason why they say to eat chicken soup when you have a cold. When you make your own chicken stock, there is a natural amino acid in the chicken bones called cysteine that can thin mucus (sorry that’s not the best word) the same can’t be said for canned chicken soup. There are also valuable minerals like calcium, magnesium that have anti-inflammatory properties so make your own chicken soup. It’s not difficult, I promise and tastes so much better than anything you could buy.
- 3 quarts (12 cups) store bought or homemade chicken stock, recipe link in notes
- 4 cups cooked shredded chicken
- 5 large carrots, peeled and cut into bite-size pieces
- 2 large parsnips , cut 1 1/2 into bite-size pieces and grate the rest
- 1 head celery cut into bite-size pieces
- 1 large sweet potato, peeled and cut into bite-size pieces
- 1/2 teaspoon salt * see note
- Add the chicken stock, chicken, vegetables and seasoning to a large saucepan and simmer for 30 minutes.
- Taste for seasoning and add salt if needed.
- You can add cooked rice or noodles if you choose.
*This is to taste. There was salt added when cooking the broth, but taste the broth first for saltiness.
Amount Per Serving:Calories: 388 Saturated Fat: 3g Cholesterol: 86mg Sodium: 1189mg Carbohydrates: 35g Protein: 34g