Chicken Soup for Comfort
A steamy bowl of chicken soup is a long time staple that many often turn to when struck by the common respiratory cold. Perhaps it’s the warm broth that makes us yearn for the old fashioned favorite, or perhaps it’s something more…
Our elders have often said that chicken soup is good for your ailments, and as it turns out, they were on to something!
A variety of clinical studies have been performed on the classic comfort food, which was first prescribed in the 12th century by physician Moses Maimonides as a cold and asthma remedy. Study results have varied, and although speculation remains as to how chicken soup eases discomfort, it has been proven to do so.
One theory states the amino acids released when cooking chicken chemically resembles the drug acetylcysteine, which is prescribed for bronchitis and other respiratory problems.
In addition, some spices found in the soup, including garlic and pepper, have the ability to thin mucus, making breathing easier.
Another theory justifies the relief of symptoms comes from the anti-inflammatory effect of chicken soup. This comes from Stephen Rennard, M.D., whose study revealed neutrophils, or inflammatory white blood cells, were kept in check by the soup. Neutrophils accumulate in the bronchial tubes, leading to inflammation which causes the cough and congestion generally associated with respiratory ailments.
Still, others believe the steam of the soup is the most beneficial, clearing congested nasal passages, bringing relief simply by sipping the hot soup, or breathing in the steam.
So, even though a delicious bowl of chicken soup can’t cure the common cold, it can ease your chief complaints - hopefully long enough to experience a rejuvenating nap, which will also work wonders for your recovery!
Chicken Noodle Soup
Yields: 5 servings
3 ¾ cup water
¾ ounce chicken base
1 each bay leaf
1/8tsp allspice
¼ tsp salt
½ ounce diced yellow onions
½ ounce diced carrots
½ ounce diced celery
1 ¼ ounce dry egg noodles
2 ½ ounce cooked diced white chicken meat
1/2tsp fresh chopped parsley
Mix water and base in stock pot. Bring to a boil.
Add celery, onions, carrots, bay leaf, allspice, and salt to stock pot. Simmer for 25 minutes
Add noodles to stock pot. Boil gently for 8 minutes or until noodles are tender.
Add already cooked diced white chicken and parsley. Simmer for 5 minutes.
Remove bay leaf before serving and enjoy!
