Umami Chicken Soup Is a Great Option to Face Winter’s Cold | Press

Hot dishes in colder seasons keep the body warm and can help reduce illnesses that arise with low temperatures.

São Paulo, July 2017 – Many people love the chilly breeze of the coldest time of the year—winter—while others don’t enjoy leaving the house bundled up. Regardless of climate preferences, Brazilians are fans of gastronomy and, of course, there are many typical dishes for every season. With that in mind, the Umami Committee presents a recipe created especially for this time of year: umami chicken soup. It’s worth remembering that, during winter, food plays a key role in keeping the body nourished and warding off illnesses that thrive in low temperatures.

In this preparation, umami—one of the five basic tastes of the human palate—stands out thanks to chicken, a source of protein and essential amino acids; carrot, which contains vitamin A and carotenoids; and potato, rich in carbohydrates. To make the recipe even more umami and increase its benefits, the best option is to add tomato—a source of lycopene—and ingredients typical of Brazilian cuisine such as onion and garlic, which have antioxidant and anti-inflammatory properties.

Check out the method:

CHICKEN SOUP

Ingredients

• 500 g chicken drumsticks, skin on
• 1 chicken breast, bone-in, skin on (620 g)
• 1 tablespoon salt
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 celery stalk, diced
• 1.5 liters boiling water
• 1 medium potato, diced
• 1 medium carrot, grated
• 1 medium tomato, peeled, seeded, and chopped (150 g)
• ½ cup raw rice
• 1 tablespoon chopped parsley

Directions

1. In a bowl, place the drumsticks and breast, and season with ½ tablespoon salt and the lemon juice.
2. In a pressure cooker, add the olive oil and heat over high heat.
3. Add the onion and celery and sauté for 3 minutes, or until the onion is translucent.
4. Add the chicken and fry for 10 minutes, or until browned.
5. Pour in the water, close the cooker, and cook for 15 minutes from the start of boiling.
6. Remove from the heat, reserve the broth, and roughly shred the chicken.
7. Return everything to the same pot, add the potato, carrot, the remaining salt, and pour in the reserved broth.
8. Cook partially covered for 10 minutes, or until the potato is tender.
9. Add the tomato and rice, and cook for another 15 minutes, or until the rice is done.
10. Sprinkle with parsley, remove from the heat, and serve immediately.

Yield: 8 servings
Prep time: 40 minutes

For more recipes, visit: www.portalumami.com.br

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Two main characteristics of umami are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br and follow on social media at facebook.com/GostoUmami and instagram.com/ogostoumami.