Poor Leslie is a little under the weather today. She woke up with a bit of a stuffy head and runny nose. I have an idea…Let’s make some homemade chicken soup to cheer her up and help get her back on her feet. Let’s also make it in a few minutes instead of a few hours.
Will it cure her? History seems to think so. The first recorded writing of chicken soup as a prescribed cure for the common cold was made by Persian physician Ali Sina Balkhi in the 10th century. Has modern science found any truth to this? Sort of.
In 2000 a study was conducted at the University of Nebraska Medical Center in Omaha and chicken soup was put to the test.
Using blood samples from volunteers, he showed that the chicken soup inhibited the movement of neutrophils, the most common type of white blood cell that defends against infection. Dr. Rennard theorizes that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms. (learn more)
Although it is not known whether the changes witnessed in the laboratory have a meaningful effect on people with cold symptoms, at the very least it is a healthy, nutrient filled, hydration boosting, good tasting, comfort food…and that’s good enough for us.
How to Make Chicken Soup
Homemade chicken noodle soup, one of the most basic of comfort foods. Generation after generation has passed this restorative recipe down and homemade chicken soup made in your kitchen with fresh vegetables on a cold winter day just can’t be beat. Let’s begin:
Prep Time: 10 minutes
Cooking Time: 8 minutes under high pressure
Serving Size: around 6 – 10
2 tablespoons vegetable oil
2 chicken breasts or about 1 and 1/2 pounds boneless chicken thighs
3 or 4 carrots, chopped
1 onion, chopped
1 cup frozen peas
1 cup frozen corn
2 celery stalks with leaves
6 cups Swanson Chicken Stock
1 bay leaf
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup egg noodles (can substitute more rice)
3/4 cup rice (can substitue more noodles)
2 tablespoons parsley
2 tablespoons lime juice
Step 1: Ingredient prep: Chop the Vegetables, Brown the chicken
Dice up all of the vegetables into various sizes of your liking.
Next, heat 1 tablespoon of oil on medium heat and cook the chicken until browned on all sides, about 5 minutes. Remove the chicken and set it aside on a plate. We will be dicing it up while the veggies are cooking.
Step 2: Add the vegetables, rice and noodles
Add the other 1 tablespoon of oil and all of the vegetables (onions, carrots, celery) to the pot. Cook them for about 2 minutes stirring occasionally. While they are cooking now is a good time to dice up the chicken into small pieces. Now add the broth, bay leaf, parsley, peas, corn, salt, and pepper and scrape up any little stuck bits that may be at the bottom of the pan. Add the rice and noodles.
Step 3: Cook under pressure for 8 minutes
Return the chicken to the pressure cooker, lock the lid, and bring the pot to pressure on high heat. Once the pressure cooker has indicated that it is at pressure by releasing a steady steam, immediately reduce heat to the lowest level to maintain this pressure. Cook for 8 minutes.
Once the time is up carefully open the lid angled away from you, salt and pepper to taste, serve and be soothed.
Do you or will you have some leftover turkey? Try substituting it for the chicken.
What do you think?
What is your favorite comfort food when you are feeling down?
Looking for more information on chicken soup and different chicken soup recipes?
Thanks for reading.
"I was 32 when I started cooking; up until then, I just ate." ~Julia ChildWhy learn pressure cooking?
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