Chicken-noodle-soup Rezepte | Chefkoch (2024)

FAQs

How to spruce up chicken noodle soup can? ›

If you love food with some zing to it, drizzling in some hot sauce can be a great way to bring on the heat and give your soup an extra edge. Or, mix in some parsley, dill, or other fresh herbs to lend different tasting notes to your meal.

When you simmer a fresh chicken — complete with bones, skin, and meat — you extract the collagen from the bones. This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock. It can be a little freaky, though, if you're not expecting it!

Compared with hot water alone, studies show chicken soup is more effective at loosening mucus. The herbs and spices sometimes used in chicken soup, such as pepper and garlic, also loosen mucus. The broth, which contains water and electrolytes, helps with rehydration.

Hot steam that comes from your cup of soup can be helpful in reducing nasal congestion. “Steam can open up airways, making it easier to breathe. It also has a mild anti-inflammatory effect that can help relax your muscles and soothe the discomforts of cold symptoms,” Allonen says.

But to put some pep back in your soup's step, you're going to want to add more. Start by sautéing any combination of finely chopped vegetables and alliums—like onion, garlic, carrots, celery, bell peppers, and ginger. Whatever you choose is going to infuse the entire can of soup you're about to heat.

For a deeply flavorful chicken soup, get some boneless, skinless chicken thighs, season them, brown them in a skillet, then finish them in a 375 F oven. You can refrigerate them until you're ready to make the soup, then simply dice them up and add them to the soup at the very end.

What is that scummy stuff? Impurities that form on the surface of some stocks and soups are rogue proteins which coagulate when heated, says Rosemary Trout, a culinary and food science professor at Drexel University in Philadelphia.

Bubbling to the surface are rogue proteins that have seeped out of the meat, bones, and higher-protein vegetables and coagulated due to heat.

What is the best broth to drink when sick? ›

Bone broth serves as a great way to replenish the fluids that you're losing, while also providing your body with valuable electrolytes from the sodium in the broth. These electrolytes will also help you absorb the water more easily.

Drinking warm liquids, such as soup, may give you relief from your symptoms for a short time. The steam from chicken soup may open up congested noses and throats. Soup also provides fluid, which thins mucus and helps prevent dehydration.

The soup contained a wide range of vegetables, including sweet potatoes, parsnips, turnips, and celery. Organizers found that chicken soup provided a mild anti-inflammatory effect—one that could help mitigate infections in the upper-respiratory area, such as the common cold.

Comfort foods, like chicken soup, boost levels of serotonin, which is a brain chemical that produced a calming effect.

Sodium plays an important function in food production.

It is important for the palatability, safety, and functionality of many foods. For example, in soup, salt brings out the savory flavor of chicken broth. In breads, it helps give texture (nooks and crannies) and a golden color to the crust.

Try adding coconut milk, lime juice, or even curry to your canned soup to elevate the flavors and creates a different taste. This is the perfect remedy when you are simply tired of your old favorite.

Just a few drops of your favourite condiment will give your soup a new richness and bring the best out of the other ingredients. The saltiness of soy sauce goes especially well with meaty soups such as Campbell's Condensed Cream of Chicken Soup, while just a few drops of Tabasco provides a real kick and a fiery heat.

Add Whole Spices

Spice up store-bought stock with whole peppercorns, bay leaves, star anise, or a cinnamon stick. Whole spices can add tremendous flavor to a stock. You might not think that bay leaves do much, but those dried leaves add an herbal flavor that helps make your stock more complex.