Avoid this common mistake when cooking chicken soup

Chicken soup doesn’t reign in almost every home without reason. After all, it tastes great and possesses many health-promoting properties. However, it turns out that most of us add a vegetable that can be quite harmful in this context.

Chicken soup served on Sunday? In many homes, it's almost a tradition. Of course, the next day, we can enjoy another soup thanks to it. It serves as an excellent base, among other things, for tomato and cucumber soup. But how do you prepare it to ensure it's tasty and healthy? Remember one important thing.

Each of us has our method of preparing homemade chicken soup. We use various types of meat and vegetables, the latter of which can be added raw or roasted. Usually, these are parsley, root celery, and leek. Also, parsley leaves and a quarter of savoy cabbage are often used.

For many people, onions are an essential ingredient in chicken soup. We have been convinced for generations that they should be scorched before adding them to the soup. This is a notable mistake.

Dietitian El-Helou from the National Institute of Public Health PZH - National Research Institute explained that when scorched onion is added to chicken soup, harmful substances like acrylamide, which can build up in the body and negatively affect the nervous system, may also be introduced into the dish.

However, this does not mean we should completely give up onions in chicken soup. In this case, it is worth adding them raw to their skin after washing them.

It’s no secret that chicken soup is very healthy. That’s why we often prepare it when one of our loved ones is unwell. After all, it contains many vitamins and minerals.

Additionally, it not only warms but also acts as an anti-inflammatory. Besides, it supports the immune system and the digestive processes occurring in the body. Not everyone knows that chicken soup can moisturise mucous membranes, alleviating the symptoms of a runny nose and cough.