Why is chicken broth the best food?

Contrary to what Mafalda would think, there is no heart that remains cold with a good bowl of hot broth. While the body is nourished with the translucent and fragrant liquid full of nutrients, the soul finds comfort. Perhaps that is why there is a book called Chicken Soup for the Soul that, to be honest, I haven't read. What I have done is eat chicken broths and feel good after doing so. I have eaten them sick in the stomach, in the heart; with a lump in my throat or with a cough; before and after parties; on cold afternoons and in the warmth of my grandmother's house. Perhaps, on the seventh day, God gave us broths to rest with, but undoubtedly it was humans who perfected this millennia-old recipe. There are countless ways to make it. Some are prepared with beef bones or marrow for flavor. I like to prepare it simply, with thighs, breasts, and legs, but cooked slowly. Into the pot, I toss a piece of onion, a few garlic cloves, three pieces of celery, leek, and a carrot. I never forget the bouquet garni they teach you to make in cooking school –bay leaf, sage, marjoram, oregano, and rosemary, tied with white string so the chicken doesn't turn blue, like in Bridget Jones–. The chicken goes in with skin, with everything, because it adds texture and depth. Then it's time to skim off the foam with a slotted spoon. When there are no ailments, nothing beats chicken broths that pack a punch, the ones with rice and chickpeas. You must arrive with hot tortillas, hotter than the broth itself. For some, you have to add x drops of lemon for y drops of sauce, which are in proportion to the love put into cooking it (less flavor, more drops). Gratitude is experienced when there’s a chipotle pepper at the bottom of the broth: it urges you to break it with a spoon, even if your lips get rosy. What’s bad? When there are floating skin bits in the broth. What’s good? When the brew is pristine, almost crystal clear, without bubbles of fat, but with aromas that caress. The romance of broth goes beyond sight. It also includes its multiple benefits. According to what Gina Rangel, a nutritionist from Te Cuida, tells me, chicken broth contains healthy carbohydrates, good fats, and proteins, making it a complete dish with all the nutrients of a wholesome meal. It has amino acids with anti-inflammatory properties that help prevent insomnia. Thanks to its high amount of electrolytes, a bowl of soup rehydrates immediately. Goodbye hangover! To make the broth super nutritious, Gina recommends including as many vegetables as possible, preparing it with garlic, onion, sea salt, and pasture-raised or organically fed chicken. “This way, we are ensuring we will have vitamins, minerals, and the three macronutrients included in the broth.” Ideally, it should undergo a slow cooking process for eight hours, but make sure to add the vegetables that will accompany the soup only half an hour before finishing to avoid overcooking them. Yamilette González, the coordinator of chefs at kiwilimón, likes to add chicken feet, liver, gizzard, wings, and the meat with more substance. Additionally, she recommends not to wash the chicken and cook it over medium-low heat for 2 to 3 hours. If the heat is high, impurities break and the broth becomes contaminated. “The herbs vary a lot. Some people prefer cilantro. My grandmother, for example, added mint: it gave a super fresh and delicious touch. So, if you were feeling sick in the stomach, it would sit better,” she told me.  It's essential to include bones in the preparation because the magic lies in them: their gelatin is effective for hair and nail growth, as well as for reducing joint pain.Broth is a hug in every way. Gina believes that “through a warm bowl of broth full of nutrients, you give people a moment of peace, of being in the here and now, comforting both body and soul. That’s why, when someone is sick, the first thing we think of is giving them chicken broth to help them feel better.” In health or illness, take the time to enjoy when a house smells like chicken broth, when the lid of the pot clinks, revealing that something delicious awaits inside. Its steam and flavor have the superpower to change the noun “house” to “home.” Shall we prepare it?