What kind of chicken stew soup is nutritious

Stewed soups of various breeds such as black boned chicken, old hen, free range chicken, Sanhuang chicken, and Qingyuan chicken have high nutritional value and are suitable for people with different constitutions and needs for supplementation.

1. Black Chicken

Black chicken is rich in melanin, amino acids, and iron elements. Its protein content is higher than that of ordinary chicken, but its fat content is lower. Black chicken stew soup can help improve anemia symptoms, especially suitable for women with postpartum weakness and menstrual disorders. Chondroitin in black chicken bones can promote collagen synthesis, and when combined with medicinal herbs such as Angelica sinensis and Astragalus membranaceus, it can enhance the effect of tonifying qi. Please note that it should not be consumed during the period of cold and fever.

2. Old hens

Old hens with a growth cycle of more than one year have thicker muscle fibers, which can release more umami substances and gelatinous substances after long-term stewing. Lao Mu Chicken Soup contains rich lecithin and myopeptides, which are helpful for repairing gastrointestinal mucosa and suitable for postoperative recovery or those with weak digestive function. It is recommended to pair with ingredients such as yam and goji berries to neutralize the greasy feeling. The stewing time should exceed 3 hours to fully release nutrients.

III. Free range chickens

Due to their high activity levels and high content of inosinic acid in their muscles, free range chickens have a strong and delicious stew. Its fat distribution is uniform, rich in unsaturated fatty acids and vitamin E, making it more friendly to patients with cardiovascular disease. The yellow fat layer beneath the skin of chickens contains a lot of antioxidants. It is recommended to keep some of the chicken skin and stew it. Stewing with mushrooms can enhance the freshness and dietary fiber content of the soup.

Four, Three Yellow Chicken

Three Yellow Chicken has the characteristics of short growth cycle and tender and smooth meat, suitable for rapid stewing. Its soup has a clear color and contains a lot of flavorful amino acids, which are helpful in improving loss of appetite. The protein digestion and absorption rate of the breast meat of Sanhuang chicken is high, suitable for children and elderly people with poor teeth. Pairing with seasonal vegetables such as winter melon and radish can balance nutrition and avoid overly greasy soup.

5. Qingyuan Chicken

Guangdong Qingyuan chicken is known for its smooth skin and meat, moderate fat content, and unique flavor profile when stewed in soup. The proportion of branched chain amino acids in its muscle tissue is relatively high, which is beneficial for muscle recovery after exercise. Qingyuan chicken can be paired with ingredients such as coconut and bamboo fungus to make refreshing soup, which is less likely to cause overheating when consumed in summer. Attention should be paid to selecting mature chickens that have been raised for more than 120 days.

When choosing chicken for stewing soup, it is recommended to prioritize free range poultry and avoid using hormone induced broiler chickens. Before stewing, blanching can remove blood foam, and different medicinal herbs or ingredients can be used to specifically regulate the body. Patients with chronic kidney disease should control their intake of chicken soup, and those with hypertension should remove surface oil. Drinking chicken soup 2-3 times a week can meet nutritional needs, excessive intake may increase purine intake. While drinking chicken soup, it is important to ensure sufficient intake of vegetables and staple foods to maintain a balanced diet.