Some doctors believe that the soup’s benefits are mainly psychosomatic, that it’s the ultimate comfort food. Others say the steaming hot soup clears congestion and provides the body with necessary hydration to flush out viral bugs.
Researchers believe colds are caused by viral infections in the upper respiratory tract. The body responds with inflammation, which triggers white blood cells to migrate to the area.
These bacteria-devouring cells, however, have little ability to kill off a virus, and as a side effect, stimulate the production of mucous, which may cause the traditional cold season symptoms of stuffy heads, coughs and sneezing.
In the lab, Rennard tested the ability of those white blood cells to migrate from one side of a chamber across a filter to the other side, as they normally do. In the presence of the chicken soup, however, he noted that fewer cells migrated to the other side of the chamber.
His theory is that some ingredient in the soup blocks or slows the amount of cells congregating in the lung area, possibly relieving the development of these cold symptom
Rennard tested a family recipe passed down from his wife’s Lithuanian grandmother that contained chicken, onions, sweet potatoes, parsnips, turnips, carrots, celery, parsley, salt and pepper.
Spicy chicken soup is a popular recipe from south Indian cuisine prepared with chicken bones and boneless chicken slow cooked with spices. This chicken soup recipe is a basic soup menu in restaurants and hotels serving south Indian non vegetarian food. This chicken soup is a famous street food in south India especially in Tamil Nadu available at a very reasonable price. Try this healthy and spicy chicken soup recipe and Enjoy Cooking!!!
Ingredients:
Chicken Bones 500 gms.
Boneless Chicken (Skinned) 100 gms.
Onion (chopped) 1 no
Tomato (chopped) 1 no
Chopped Garlic
Boneless Chicken (Skinned) 100 gms.
Onion (chopped) 1 no
Tomato (chopped) 1 no
Chopped Garlic
Thin Slices Gingr 1 tsp.
Cumin seeds ½ tsp.
White or Black Pepper Powder 1 tsp.
Olive Oil /Seasame oil 1 tsp.
Bay Leaf 2 no.
Turmeric powder 1/4 tsp
Curry leaves a few
Coriander leaves 2 sprig
Salt As per taste.
Cumin seeds ½ tsp.
White or Black Pepper Powder 1 tsp.
Olive Oil /Seasame oil 1 tsp.
Bay Leaf 2 no.
Turmeric powder 1/4 tsp
Curry leaves a few
Coriander leaves 2 sprig
Salt As per taste.
Procedure:
1. Clean and wash chicken bones.
2. Clean, wash and cut chicken into half centimeter dice.
3. Heat oil in a pan add cumin seeds, let it crackle , chopped garlic sliced Ginger, bayleaf, slit , curry leaves, coriander leaves,turmeric powder,and chicken bones.
2. Clean, wash and cut chicken into half centimeter dice.
3. Heat oil in a pan add cumin seeds, let it crackle , chopped garlic sliced Ginger, bayleaf, slit , curry leaves, coriander leaves,turmeric powder,and chicken bones.
4. Add 1¼ liters water, salt .
5. Simmer for half an hour. cook for a minute on a slow flame and then add reduced chicken stock, add white pepper powder,
5. Bring it to a boil and serve piping hot.
