Imagine a situation! You are looking for something warm to gulp in. There are a lot of options available and soup happens to be among one of them. You’ll go in your kitchen, grab some essentials and heat the mixture on the stove.
Noodle soup always happens to one of the favourites. People would drink it for its pleasant. At the same time, there is a common myth that noodle soup is really healthy. It is believed that it offers plenty of nutrients the body is in need for.
For sure there is no denying in the fact that it has some important nutrients. Yet it is not as healthy as you may presume it to be!
Let us consider the two main components of noodle soup: noodles and chicken. We’ll see in both cases how the two food items are, in fact, devoid of what the body actually needs.
Chicken in the Soup
There are two types of meat you will commonly come across in the market. One is white meat and the other one is dark. Restaurants would often use dark meat in preparing soup since it is cheaper than its substitute.
What you don’t realize is that white meat is actually cleared from all types of trans fat. This type of meat is recommended by a nutritionist to fulfil the protein requirement. Unlike the dark meat which is loaded with fat and doesn’t offer much when it comes to protein content. According to one study, dark meat contains about just one-third of what white offers.
There is one other thing to note as well. Very frequently, to make the taste of the soup more pleasant, you would be tempted to add Rotisserie chicken.
Try avoiding it as much as possible.
Rotisserie chicken has a considerable portion of fat and salt. Which makes it unfavourable for people suffering from high blood pressure problem.
The gits being: there are few tips to keep in mind when preparing noodle soup.
First, use white chicken instead of dark and avoid the Rotisserie component at all cost.
Let us jump to the second main component of noodle soup: the noodles themselves.
Then again, like with the case with chicken, people will tend to choose the wrong type of noodles in preparation.
In the majority of the cases, the soup is cooked with white pasta instead of whole-wheat. The problem with white pasta is that it is really low in fiber. In fact, 5 grams of white pasta will contain about a quarter amount of fiber than its substitute. It is important to note that if the body isn’t receiving enough fiber, it can suffer from complications like constipation. Fiber is able to provide bulk to the faeces so is an essential component of the daily diet.t
Moreover, white pasta is also loaded in a high amount of carbohydrates.
True, that carbohydrates are needed by the body as a potential energy source. Yet excessive amount is converted to fat which can lead to obesity.
Therefore when preparing soup, try using whole-wheat pasta/noodles instead of white. If you are suffering from gluten intolerance then you can choose other pasta alternatives.