Chicken soup has long been used as a folk remedy for respiratory diseases. In 2000, a scientific study of this statement began and continues. According to Wikipedia, "chicken soup has long been touted as a form of traditional medicine for the treatment of cold symptoms and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effect of chicken soup on the inflammatory response In vitro . They found that some components of chicken soup prevent the migration of neutrophils, which may have anti-inflammatory effects that may hypothetically lead to temporary relief of disease symptoms. (1) However, since these results were obtained from the treated cells (and applied directly), diluted soup in vivo controversial effect. The New York Times reviewed the study at the University of Nebraska, among others, in 2007 and concluded that "none of the studies with a & # 39; is compelling, and it is not known whether the changes actually measured in the laboratory, have a significant impact people who have symptoms of a cold. " (2). "1
Chicken soup – one of my favorite things to cook. The recipe below are designed to make a big pot of soup. it is live prescription in the sense that the basic format remains the same, but I will often turn the ingredients into it or out of it. If I like more green vegetables, I will likely add bok choy or zucchini. Sometimes I add the rind or Yukon gold potatoes. I often do a mixture of wild rice separately and add it to the finished product. Part of the fun of making this soup for me – an experimental factor.
One important way in which I change the recipe, is what Chinese herbs I choose to include them in the soup. Varieties associated with ends that I am trying to achieve with the help of the formula. To achieve this requires some skills without making soup inedible due to the strong flavor of Chinese herbs. Here are some simple herbal formulas with which to experiment:
Increased immunity: Huang Qi (Radix Astragali) 30g, fang Feng (Ledeburiely root) 10 g, Bai Zhu (Atractylodis macrocephelae) 10 g (do not use if you are already ill)
Is encouraging: Huang Qi (Radix Astragali) 30g, Dang Shen (Codonopsis root) 30 g, Bai Zhu (Atractylodis macrocephelae) 10 g (do not use if you are already ill)
Blood-Builder: Guo Qi Zi (Berry Gojam, Chinese wolfberry) 30 g, Gun Company (Dates marmalade) 15 pieces Long Yang Ru (Long Fruit) 15 pieces Dang Gui Tu (The head of the Chinese English root) 1 pc
Vakuumnasts lung yin (dry cough) Bai He (Lily bulb) 30g, Mai Men Dong (Tuber ophiopogonis japonici) 15g, Jing Zi (Herba Seu Flos Schizonepetae Tenuifoliae) 15g
insomnia: Xuan ZAO Ren (Zizifavae seeds) 15g, Wu Wei Zi (Berry shyzandry) 15g, He Huang Pi (Bark of mimosa) 10 g, Bai Zi Ren (Seeds biota) 10g
These are just a few examples … There are many possibilities! You will need to spend some time searching for a reputable source of good quality Chinese herbs, to buy and use them to your soups. On the recipe below.
1 5-6 lb whole chicken
2 large yellow onions, chopped
2-3 large leeks, half cut and thickly sliced
2 green onions beam, chopped
2-3 large shallots, chopped
1 clove garlic, sliced thick
1 bunch celery, chopped
8-10 medium carrots, sliced
6 medium parsnips, chopped
3 – 4-inch piece of fresh ginger, 1/2 sliced peel skin, peel and peel 1/2
2 tablespoons herbs de Provence, crushed in a mortar and pestle
Chinese herbs (as above), washed and soaked
2 cartons organic chicken
1.5 pounds of shiitake mushrooms
1/4 cup sauce Tamara
3 tbsp laymen
Wash and Chinese herbal formula soak for 30 minutes. Wash and chop the onions and shallots. Chop half the garlic, half celery, half a carrot, parsnip half and half ginger. Remove the stems and slice shiitake stems (they are used for rootstock). Remove the root of the leeks and wash. Remove the root and the white part of green onions, wash them and chop. Add all the vegetables in a large pot of soup (no smaller than 6 sq. Or more). Remove the chicken from the little bit of everything. Thoroughly rinse the chicken under cold running water. Put the chicken in the pot, the top stocks vegetables and Chinese herbs. Add water to cover the chicken or 1 inch below the top of the pot. Put the pan over high heat, cover and bring to a boil. Remove the cover and reduce heat to medium and minimum (sufficient to maintain gentle reflux). Boil for 30-40 minutes until the internal temperature of the chicken does not reach 165 degrees F (both measured with a thermometer for meat). Until it boils, use a large spoon to clean the surface grayish foam that accumulates. Carefully remove the chicken from the pot and place on a cutting board, let cool. Turn off the stove to a low level and let it boil stock. Remove the skin from chicken and discard. Remove the meat from the bones and carcass and place in a Pyrex container with an airtight lid for storage in the refrigerator. Cut bones and carcass and put it back into the boiling device. Simmer another 40-60 minutes.
While simmer, wash, clean and / or cut and / or cut the other vegetables. Put shiitake and green onion in a bowl, and the rest of the vegetables in another large bowl, set aside. Take to heat the flame and strain the stock. Discard the remains of vegetables, herbs, bones and carcasses. Add the vegetables and herbs de Provence in a pot and pour them in reserve. Add laymen and chicken stock (of container), to return an & # 39; volume to the top of the pot. Put back in the burner and bring to a boil. Lower heat to medium and low and simmer for about 25 minutes. Remove the pan from the heat, uncovered. Add mushrooms, green onions and Tamara and serve. Before cooling allow the soup to cool for at least 30 minutes. For each serving, add the chicken meat from the separate container to taste.