Chicken soup is a common classic comfort food ...
Chicken soup is a common classic comfort food that might be found across cultures. (Photo credit: Wikipedia)

Food Tip Fighting a cold? Whip up a batch of our comforting Chicken Soup.

Nothing warms the soul or says family better than chicken soup. And it may be just the remedy you need to feel better when battling a cold. No, it won’t help you get over your illness any quicker, but it may temporarily reduce symptoms. Broth helps you stay hydrated, while the hot steam can break up mucus and alleviate congestion. Plus, it’s a comforting way to get a good dose of vegetables and nutrients — which is always helpful to the immune system.

Mom’s Chicken Soup

This is a great family dinner. It can be served as chicken in the pot or with dumplings, brown or wild rice, or whole-wheat noodles. No matter how you serve it, everyone will love it. From the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.

Yield: 6 servings

1 whole clove
1 medium onion
2-1/2 pounds chicken breasts and thighs with legs, skin and visible fat removed
1 small sweet potato, scrubbed but not peeled
1 small turnip, peeled
1 medium carrot, peeled
2 garlic cloves
1 cup dry white wine (optional)
2 cups low-sodium chicken broth
2 large sprigs fresh dill
6 peppercorns
2 bay leaves

1. Stick the clove into the onion and put it into a soup pot. Add the chicken, sweet potato, turnip, carrot and garlic. Pour in the wine, broth, and 2 cups water. Bring to a simmer and add the dill, peppercorns and bay leaves; skim the soup as needed for 10 minutes.

2. Simmer, covered, until the chicken is very tender, about 35 minutes. Strain the broth into a pot or large bowl and refrigerate so you can remove any fat that congeals as it cools. Discard the clove, onion, turnip, garlic, dill, and bay leaves. Peel the sweet potato; dice the potato and carrot. Remove the chicken and cool. Bone the chicken, cut off all fat and gristle, and dice into bite-size pieces.

3. To serve, reheat the soup to a simmer, then ladle into soup bowls. Divide the diced vegetables and chicken among the soup bowls and serve immediately.

Nutrition Facts Per Serving: 250 calories, 7.5 g total fat, 29 g protein, 8 g carbohydrate, 1 g dietary fiber, 85 mg cholesterol, 250 mg sodium, 430 mg potassium.


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