Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Chicken Noodles Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Chicken Noodles Soup Recipes Biography

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Ingredients
     1 (3 1/2-pound) whole chicken
    3 quart(s) low-sodium chicken broth
    6 carrots, peeled
    4 stalk(s) celery, ends trimmed
    3 medium onions, peeled
    5 black peppercorns
    1 clove(s) garlic, crushed
    10 sprig(s) parsley
    2 sprig(s) thyme
    1 bay leaf
    2 tablespoon(s) unsalted butter
    4 leeks, tops and root ends removed
    1 teaspoon(s) salt
    1 teaspoon(s) fresh-ground pepper
    3 cup(s) (5 ounces) medium egg noodles

Directions

    Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.

    Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.

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 symptoms.