Lovin’ Spoonful: Chicken soup for the cure
Sherrie Norris / (firstname.lastname@example.org)
I recently read that medical experts are agreeing that consuming the warm concoction actually can help in the recovery from a cold or the flu. Apparently, there is an anti-inflammatory effect from eating chicken soup that makes people feel better. However, the study also said that soup, in general, is not a cure-all for everyone and that people on low-salt diets, for example, should abstain from many of the canned soups that are high in salt.
There was also mention of the soup’s effect being therapeutic simply because of the added attention someone receives when served.
The idea that chicken soup, in particular, is good for you has been around for centuries. Whether emotionally or physically helpful, no one can argue that a good bowl of hot chicken soup sure tastes good on a cold winter’s day.
Chicken and Wild Rice Soup
• 1 box (6 oz.) long grain and wild rice mix, prepared according to package directions
• 1 Tbs. vegetable oil
• 2 med. boneless, skinless chicken breast halves, chopped
• 2 cups sliced fresh mushrooms
• 1 med. chopped onion
• 2 cloves garlic, finely chopped
• 2 cans chicken broth
• 1/2 tsp. dried tarragon, crushed
• 1/4 tsp. dried thyme, crushed
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 can (12 fl. oz.) evaporated milk (can use low-fat version)
• 2 Tbs. cornstarch
• 2 Tbs. dry white wine
• Green onions and toasted slivered almonds (optional)
Heat vegetable oil in large saucepan over medium-high heat. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally until vegetables are tender and chicken is no longer pink. Add prepared rice, broth and seasonings; bring to boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for about five minutes or until soup is thick. Garnish with green onions and almonds.
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