Soup. It can come from a large cauldron, meant to feed an army. Or it can be made from a bag in some insta or fast packaging instruction. Whatever the reason and the cause for the serving portions, there is one universal law of soups. Most of them are really healthy, and it is quite hard to cheat on your diet with them. Not having to steam, fry, or boil anything in it; soup retains the original nutrients that are released into the broth.
And broth is the word we will be discussing today. Soups that come in creamy form are usually filled with high sodium levels along with high amounts of saturated fat; so it is very clear that the excess calories are present. Soups that are healthy must contain a lot of vegetables, grains and a meat that one prefers. It can be made with a lot of ingredients, and is quite a versatile ‘’tool’’ for every nutritional need possible.
And remember, soup is only healthy when made with good ingredients. Soup that is filled with sodium and saturated fat isn’t. Regardless of the fact that soup is thought of as a healthy meal.
What is broth?
Ever since our ancestors hunted, they had parts of animals that could not be eaten. Like hooves, tails and bones. They came up with a solution to cook those, and the outcome was a broth they could drink or eat. If preferred, you too can save the remains of the animals that you normally don’t eat and cook them later into a broth. Since the bones of the animals consist of calcium, eating this meal with aid greatly to our own bones.
Since there is a considerable amount of vegetables in the soup, it may resemble the vegetable soup that isn’t hard to make in the future; with the knowledge we gained from the broth.
Why broth soup?
Only downside and possible reason not to make this meal are the number of ingredients, of which there can be a lot. And the time it takes to cook it. One has to exercise patience muscles as well if this meal is to be cooked, so take that with a grain of salt. Good thing is that it can be cooked in large amounts, and it can be frozen, so there is no worry that you are wasting your time with this one. There are plenty of benefits to broth:
- It is highly nutritious
- It can be drunk as well as eating
- Eating this ensures that you get all the nutrients that you are not usually getting with more ‘’common foods’’.
- It is high in protein while being a low caloric meal
Chicken broth soup:
If bones and hooves being boiled are not exactly your thing, don’t worry. We got you covered. Ideal for weight loss as well as for gut health, this recipe will leave you wondering why you haven’t tried it earlier. Recipe for this meal may be more complicated than it is, but it doesn’t have to be. All depends on your experience and willingness. What you can do is
- Put all the ingredients in the pot
- Slowly boil them until your broth is simmering
- Then simmer it while uncovered for 3 to 4 hours
- If you have added vegetables, you can overcook the broth, so take care that you add them once you are about an hour from the end of simmering
It is important to mention that the longer the broth is being cooked, the better the taste and the more nutritious it is. Simmering it for a few hours can be done if you will let it stay overnight or put it in a freezer.
Ingredients:
Without further ado, here are the necessities of this meal.
- 2 pounds chicken with bones (1kg of chicken, approximately)
- Animal bones (if wished as an ingredient)
- 1 large onion
- 2 carrots
- 8 sprigs of parsley
- 1 bay leaf
- 8 to 10 whole peppercorns
- 8 cups of water; close to 2 liters
- 2 celery ribs with leaves
- 1-2 Tbsp (15-30ml) apple cider vinegar
Preparation
You will need:
- A large pot
- Skimmer
- Colander
Quarter the onion. Peel the carrots and cut them into chunks. Put all the ingredients in a pot, and pour enough water so it covers the chicken. Heat the mix to just under a boil. The pot used should be taller rather than wider, and it should be taller than the chicken. This enables us to stir more efficiently and skim anything that rises to the surface. Bring the water to a simmer, and remove anything that rises to the top. Cook for about an hour until chicken is cooked but not dry.
Remove the chicken from the mix and use the meat for some other healthy recipe. Extract the bones and return them to the pot and then cook all that for another hour.
Now, when it is cooked, we need to cool it off. You do that by putting it into another pot filled with cold water and ice. If you use a large pot and can’t find any larger, you can fill up your sink with water and ice. Stirring the broth in this part is a sure way to cool it off faster. After this, our broth can be refrigerated or freezed for up to 5 days. When it is consumed again, it should be boiled again.
Vinegar should be added in the beginning, as the acidity breaks down the collagen of the chicken and makes it more tasteful.
Cooking the broth for longer periods means that it is reduced by a large amount. The method we described is intended for refrigerator use.