Lunch: Chicken Vermicelli Soup

This recipe includes superfoods such as:

Chicken Breast, Basil

Health benefits of Chicken Vermicelli Soup

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

About 5 pounds skinless chicken backs, necks and wings
2 ears of corn, kernels cut off and cobs reserved
2 scallions, cut in half
One 2-inch piece of fresh ginger, chopped
2 large garlic cloves
Kosher salt
8 ounces dry rice vermicelli
2 teaspoons vegetable oil
Two 6-ounce skinless boneless chicken breast halves
1/4 cup Asian fish sauce
Small Thai or sweet basil leaves and thinly sliced Thai chiles, for garnish

Instructions

In a large pot, combine the chicken parts with the corn cobs, scallions, ginger, garlic, 2 1/2 teaspoons of salt and 4 quarts of water and bring just to a boil. Simmer over moderately low heat, skimming the surface, until the stock is flavorful, about 2 hours.
Meanwhile, in a large saucepan of salted boiling water, cook the vermicelli until al dente, about 2 minutes. Drain and cool under running water. Transfer the vermicelli to a bowl and toss with the oil to prevent sticking.
Strain the stock into the large saucepan. You should have about 2 1/2 quarts of stock; add water if needed.
Add the chicken breasts to the saucepan and return the stock just to a boil. Remove the saucepan from the heat, cover and let stand until the chicken is just cooked through, about 20 minutes. Using tongs, transfer the chicken to a plate; let cool slightly, then shred.
Add the corn kernels to the stock and bring just to a boil. Simmer over moderate heat until the corn is crisp-tender, about 3 minutes. Stir in the shredded chicken and the fish sauce and season with salt. To serve, fill bowls with the vermicelli and ladle the soup on top. Garnish with basil leaves and Thai chiles and serve.

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