View Mobile Site

Home-made can be tasier, healtheir than canned

Most popular today

  • Bookmark and Share

Play some games on the Courier
Search for valuable coupons and print them out

Courier Friends to Follow

POSTED: November 19, 2013 10:30 p.m.
Stock photo/

Even if there is no medicinal value in chicken soup, it's a comfort food for many.

View Larger

The cold and flu season is upon us. In our house, we have already battled a bout of pneumonia with our youngest child and a slew of miscellaneous fevers and coughing fits throughout the family.  Any time anyone is sick in our house there is only one thing they turn to for comfort — chicken
soup.
Although I always have emergency cans of chicken noodle stocked in my pantry for unexpected illnesses, there really is no substitute for homemade chicken-noodle soup. I grew up in a French-Canadian household where soup and salad were eaten with lunch and dinner everyday, even in the summer months. Chicken noodle was my grandmother’s speciality and I couldn’t get enough of it. I could eat it every day of the week for the foreseeable future and never tire of it.
As an adult, I now make my grandmother’s recipe for my family, especially during the winter months. I have been reading a lot about the health benefits of chicken-bone broth on various health blogs and websites.
Aside from the fact that warm chicken broth or soup is very soothing — especially when sick — it has many health benefits that get us back on the road to recovery. The minerals and gelatin that will leach out of the chicken bones while cooking are easily absorbed by the body, especially calcium, magnesium, phosphorous and other trace minerals. The salt in the broth also helps to replenish the body with electrolytes.
I am sharing a recipe here for both stock and soup to have on hand during this cold and flu season. Keep the key ingredients on hand so that you can whip up a batch in a pinch. Note that the best broth is made with multiple chicken carcasses and not whole chickens, but either one will do the trick. I save the bones from any chicken that we eat for dinner and freeze them until I have enough to make a large batch of
soup.
The best part about making this broth or soup from scratch is that you can control the ingredients that you include. I try to keep my ingredients as natural as possible, using all-natural or organic chicken and vegetables when possible. Homemade soup also will keep your family free of the many preservatives and additives in the canned variety.

 

What others say about this article

  • Bookmark and Share

Commenting not available.
Commenting is not available.

 

Featured Video


Please wait ...