How to make chicken soup that is delicious and nutritious

To make delicious and nutritious chicken soup, it is necessary to master three key steps: material selection, processing, and heat. There are mainly methods such as using old hens or free range chickens, blanching to remove fishy smell, controlling stewing time, pairing with nourishing ingredients, and avoiding excessive seasoning.

1. Choose old hens or free range chickens

Old hens have thicker muscle fibers and moderate fat content, and long-term stewing can release more umami substances and collagen. Due to the free range method, free range chickens have a firmer texture and are rich in high-quality protein and minerals. Avoid using broiler chickens, as their short growth period can lead to insufficient freshness. Retaining chicken skin can increase the thickness of the soup, but for those with high blood lipids, some fat can be removed.

2. Blanching to remove fishy smell

Boiling in cold water can effectively remove blood foam and fishy smell, and adding ginger slices and cooking wine has a better effect on removing fishy smell. After blanching, rinse the surface foam with warm water to avoid meat shrinkage caused by cold water stimulation. If you pursue a clear soup color, you can repeat blanching 1-2 times, but it will lose some nutrients.

3. Control the stewing time

Slow simmering over low heat in a clay pot for 2-3 hours can fully dissolve the amino acids in chicken meat, but exceeding 4 hours can lead to excessive protein hydrolysis. Pressure cookers can be shortened to 40 minutes, but there is less formation of flavor compounds. The best condition is that the chicken can be easily deboned without rotting, and the Noodles in soup is covered with golden chicken oil.

4. Paired with nourishing ingredients

Mushrooms such as shiitake mushrooms can enhance freshness and supplement polysaccharides, while traditional Chinese medicinal herbs such as astragalus and wolfberry can enhance qi tonifying effects. Root vegetables can increase sweetness, but should be added in the last hour to prevent cooking. Seaweed or dried scallops and other seafood can be synergistically extracted, but gout patients should use them with caution.

5. Avoid over seasoning

High quality chicken soup itself has a fresh and sweet taste, only a small amount of salt is needed for seasoning. Adding salt too early can turn the meat into wood. It is recommended to add it 10 minutes before turning off the heat. Spices such as star anise and cinnamon can mask the original flavor. If you need to remove the fishy smell, white pepper can be used as a substitute. Chicken essence monosodium glutamate can destroy the natural umami flavor layer.

Boiled chicken soup should be consumed while it is hot, as the jelly formed after cooling contains rich collagen. The remaining soup base can be filtered and frozen for storage, and used as a base for broth. When consumed with blanched vegetables and mixed grains rice, it can balance nutrition and promote absorption. For those with weak spleen and stomach, it is recommended to skim off surface oils and drink 2-3 times a week. Note that chicken soup cannot replace medication treatment. Patients with postoperative or physical weakness should consult a physician for specific drinking amounts.