Under no circumstances should you scorch onions for chicken soup

Chicken soup doesn’t reign in almost every home without a reason. After all, it not only tastes great, but it also has many health-promoting properties. However, it turns out that most of us add a vegetable to it, which can be very harmful.

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 for tomato and cucumber soup. But how to prepare it so that it's tasty and healthy? Remember one thing.

Each of us has our own way of preparing homemade chicken soup. We use various types of meat and vegetables for it. The latter can be added to it raw or roasted. Usually, these are parsley, root celery, and leek. In addition, parsley leaves and a quarter of savoy cabbage are also often used.

For many people, onions are also an essential ingredient of chicken soup. We have been convinced for generations that they should be scorched before being added to the soup. This is a huge 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 give up on 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 sick. After all, it contains many vitamins and minerals.

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