Chicken cold soup

Ingredients for 4 servings:

• 1 soup chicken or 800 g chicken giblets
• 1 bunch of carrots
• 1 celeriac
• 1 kohlrabi
• 2 parsley roots
• 1 bunch parsley, flat, fresh
• 1 ½ liters of water as needed
• Salt
• 200 g vermicelli or other soup noodles of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

a broth for the sick

Place the chicken, fresh or frozen, in approximately 1 1/2 liters of salted water. A fresh chicken from the farm is ideal. Boil it for 2-3 hours until tender, so that the fat forms on the surface. If desired, you can also add vegetable broth. Then clean all the soup vegetables, chop them up, and add them to the broth, cooking them until al dente. Remove the chicken, and add small pieces of meat to the soup. Finally, add the soup noodles, which have been cooked separately in salted water, to the soup. Garnish with fresh parsley. You can also give the broth alone, without the meat, noodles, and vegetables, to sick people to help them regain their strength. Depending on the patient’s appetite, you can leave out the individual ingredients in the chicken soup. It has long been known that sipping chicken soup helps when you have a cold. It is an ancient household remedy and healing agent and was already known in the Middle Ages. The chicken breast contains a high concentration of zinc, which is very helpful during a flu outbreak. Additionally, the hot soup and steam stimulate the nasal mucous membranes, helping them reduce swelling. The hot steam from the soup also heats the respiratory tract so that viruses cannot take hold. So, it’s worth treating yourself to chicken soup more often during the cold season to help ward off a cold.