Researchers are drawing attention not to the recipe itself, but to how modern meat is produced.
In large-scale poultry farming, chickens are often treated with antibiotics and growth hormones.
These substances can survive processing and end up concentrated in parts like the skin, fat, and bones, exactly the elements that give homemade broth its rich taste.
During cooking, these residues can leach into the soup. If consumed frequently, experts caution, the buildup of such compounds may contribute to long-term health problems such as antibiotic resistance, hormonal imbalance, and toxin exposure.
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Children are thought to be particularly vulnerable, since their endocrine systems are still developing.
The hidden mistakes in the kitchen
Health specialists also point to several cooking habits that can make matters worse.
- Not discarding the first boil: Most contaminants are released during the first 10–15 minutes of simmering. Keeping this water means keeping the toxins too.
- Cooking with skin and excess fat: These parts tend to store higher levels of residues, making the broth less wholesome.
- Overusing salt and flavor enhancers: Bouillon cubes and seasoning blends often contain glutamate and preservatives that can strain the liver and kidneys.
- Using poor-quality water: Tap or untested well water may contain heavy metals or chlorine that don’t fully evaporate during boiling.
Rethinking a family favorite
This doesn’t mean families should give up chicken soup entirely.
Nutritionists emphasize that with better-quality meat and mindful preparation, it can still be a healthy, comforting meal.
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Choosing free-range or organic poultry, skimming off the first boil, and avoiding artificial flavorings are simple steps that make a big difference.
Sources: Blikk.hu.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.