Chicken and Rice Soup That Cures your Cold - Studies show that chicken soup is the best cure to fight off the winter flu. Chicken soup has been found to resist flu; A substance in chicken soup called carnosine could assist reinforce the body’s immune system to fight off flu in its early stages. The brand-new research supports a well-documented 1993 research, published in the journal Chest, that proved that chick soup had a gentle anti-inflammatory impact have decreased signs of upper respiratory system infections.
Research published in the American Journal of Therapeutics finds that a compound in chicken soup called carnosine can help strengthen the body’s immune system to fight off flu in its early stages, according to the UK’s Daily Mail. But you’ll need to consume a steady supply throughout your illness for the effect to work, the authors claim.
The new study supports a well-documented 1993 study, published in the journal Chest, that found that chicken soup had a mild anti-inflammatory effect that reduced symptoms of upper respiratory tract infections. In that study, researchers from the University of Nebraska Medical Center, Omaha, tested blood samples from volunteers that showed soup inhibited the movements of the white blood cell neutrophils, which defend against infection.
Still, the research group couldn’t identify the soup’s immunity-fighting ingredient, although they posit that a combination probably works best. The test soup recipe contained chicken, onions, sweet potatoes, parsnips, turnips, carrots, celery stems, parsley, salt, and pepper. But canned soups were also found to inhibit the movement of neutrophils in the research.
This is a healthy, delicious, soul warming concoction that is perfect any time of the year. If you are feeling under the weather, this will restore your sense of well-being. If you feel great, this will make you feel euphoric.
1 whole cut up chicken, no giblets
1 1/2 cup of rice
3 cans (15 ounces) chicken broth
3 cups water
1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon oregano
1 tablespoon Janes Krazy Mixed Up Salt
2 bay leaves
1. Combine all ingredients in the pressure cooker. Make sure there is enough liquid to cover the chicken, but not exceed the fill line on your pressure cooker.
2. Follow your pressure cookers instructions, which should be to cook for 20 minutes and let the pressure drop of its own accord.
3. After the pressure has dropped, remove the chicken pieces from the pressure cooker. Let them cool until you can handle them and remove the bones and skin. Cut the chicken into bite sized pieces and return to the pressure cooker. This is the time for you to sample the broth and adjust any of the seasonings that may be needed.
4. Add the rice to the soup base. Bring the pressure up once more and cook for 5 minutes. Again, let the pressure drop of it’s own accord.
This recipe is designed for a 7 quart capacity pressure cooker. If your cooker is smaller, decrease the volume to match the size of the cooker.
You can adapt this recipe to the stock pot on the stove. If you use that method, cook the stock and chicken for 40 minutes, remove the chicken and follow instructions to remove skin and bones. Return chicken as instructed and add the rice. Cook for 20 minutes instead of 5 minutes. This will not achieve the same results of the pressure cooker method, but the flavor is still wonderful. If you wish, thicken this with 2 tablespoons of cornstarch mixed with 1/4 cup of ice water stirred into the soup after the cooking time is up to thicken the soup since it will not thicken naturally using the stovetop method.
If you prefer, you may use noodles or pasta instead of rice. Just follow the time needed for the pasta to cook instead of the rice.
Preparation Time: 15 minutes
Total Time: 1 hour and 35 minutes
Nutrition (per serving): 147 calories, 35 calories from fat, 3.9g total fat, 43.6mg cholesterol, 795.8mg sodium, 186.8mg potassium, 10.8g carbohydrates,