Chicken Soup Recipes, Tips, and Health Benefits
Chicken Soup Recipes with Pasta
Chicken Noodle Soup New Orleans Style
Quick and Easy Chicken Noodle Soup
Chicken Chow Mein Soup
Sensational Chicken Noodle Soup
Chicken Tortellini Soup
Homemade Chicken Noodle Soup
Tips for Making Your Chicken Soup Recipes
How to thaw chicken:
• Always freeze uncooked chicken if it is not to be used within 2 days.
• Chicken should not be thawed on the countertop.
• It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
• For quick thawing of raw or cooked chicken, use the microwave. Thawing time will vary according to your microwave.
• Chicken may also be safely thawed in cold water. Place chicken in its original wrap or watertight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
Tenderize chicken by sprinkling with fresh lemon juice.
To pull the calcium out of chicken bones, add 1 ounce vinegar to each quart of water (up to 4 ounces total) when you are making soup stock. It will not give a vinegary taste to the soup, but it will draw out all the nutrients in the bones.
Stretch freezer space by freezing soups in zip-top bags. Food will thaw faster too. When labeling containers in your freezer, put the label on the side for upright freezers and on top for chest-type freezers. Be sure to include the name of the dish, date and amount.
If you’ve added too much salt to your soup or stew, add a peeled, halved, raw potato to the dish and it should absorb some of the salt.
Remove fat from stews and soups by chilling them with plastic wrap covering the surface. The fat will harden and come off when you lift off the wrap.
Use oatmeal to make your soup thicker. It will add flavor and richness to almost any soup.
Use a double boiler to re-heat soup. The hot water in the bottom part of the boiler does the trick with no burned or boiled over soup.
Soups and stews should only simmer (never boil) when cooking.
In a hurry to skim the fat from your soup? An ice cube floated in the soup will help to congeal the fat and make it easier to remove.
To thicken soup, take some of the cooked vegetables out of the soup and puree them in the blender. Return them to the original soup mixture.
The Health Benefits of Your Chicken Soup Recipes
There's something in chicken soup that slows down inflammatory processes that make colds worse, doctors have reported at the American College of Chest Physicians in San Francisco. The interest in chicken soup is strong enough for researchers to speculate about other ways of trying to prove if grandmother's concoction of chicken and vegetable, salt and pepper really can change the course of a cold. Dr. Stephen Rennard, professor of medicine at the University of Nebraska, Omaha, took a batch of his family's recipe for chicken soup and added it to a batch of neutrophils, the most common type of white blood cells in the body. He found the soup slowed the migration of the cells. Rennard explained that when a person succumbs to a cold virus, neutrophils migrate to the area to clear out the infection. In doing so, they produce excess inflammation that results in sore throats or running noses. He speculated that chicken soup could reduce the inflammation and make the person feel better while the virus is cleared by the immune system.
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