Twist to your Sunday broth: Try replacing noodles with millet for a nutritious boost

Chicken broth is undeniably a classic favorite. Adults are fond of it, children can't have enough, and any leftovers invariably form the base for other soups. While noodles are the most common addition, I prefer a rather unconventional ingredient that adds nutrition and makes the soup more filling. I'm talking about millet, which pairs impeccably not just with barley soup.

Millet reigns supreme among cereals and is often referred to as the queen of grains. It is a rich source of vitamins, minerals, and nutrients, all of which are beneficial for the body. It contains essential B group vitamins crucial for maintaining a healthy nervous system, including ones that improve memory and concentration. This is why it's a highly recommended part of the diet, especially for older individuals.

Millet is also known for its antiviral properties and has a positive impact on immunity. Its inherent warming properties make it an excellent ingredient for dishes ideal for cold days. Further, its drying effect significantly aids in treating upper respiratory tract diseases.

Millet serves as an exceptional alternative to noodles, complementing the warming, winter chicken broth perfectly. Not only that, but it also makes the soup more satisfying.

Ingredients:

• 4 chicken thighs,
• 4 carrots,
• 2 parsley roots,
• A piece of celery,
• 2 onions,
• Green portion of a leek,
• 2 cups of raw millet,
• A bunch of dill,
• 3 allspice berries,
• 2 bay leaves,
• Lovage,
• Salt and pepper to taste.

Method of Preparation:

1. Place the chicken in a large pot and cover it with water. Boil for approximately 1.5 hours.
2. After this duration, remove the accumulated foam.
3. Peel the parsley and carrots, cut them into sticks. After washing the leek thoroughly, remove the hard skin from the celery.
4. Roast the onion either directly over fire or fry it in a pan.
5. Upon the chicken becoming soft, remove it from the pot.
6. Add all the vegetables and spices to the soup.
7. Rinse the millet three times in warm water and add it to the broth. Continue cooking until soft.
8. Finally, add in the chopped dill and season the soup with salt and pepper to taste.

Serve the ready soup with chunks of boiled meat. Bon appétit!