Chicken soup 

Chicken soup confirmed as cold and flu fighter. I came across this interesting snippit of information and coming into Winter thought you might find it interesting

Research published in 2000 in the medical journal Chest, has confirmed what many of us have suspected and our grandmothers have long known – that chicken soup does help the symptoms of colds and flu.

Dr Stephen Rennard, a US chest specialist, tested various chicken soups, from a traditional, home made soup, to a number of commercial varieties, in the laboratory.

Dr Rennard found that the soups had anti-inflammatory properties that acted to stop our throats becoming sore and helped stop the movement of neutrophils (white blood cells that encourage the flow of mucus that accumulates in the lungs and nose).

Interestingly for vegetarians, the vegetables in the soup had some of the same qualities as the chicken.

Although a 12th century physician named Moses Maimonides first prescribed chicken soup as a cold and asthma remedy, its therapeutic properties have been studied by a host of medical experts in recent decades. 

Some say the steam is the real benefit. Sipping the hot soup and breathing in the steam helps clear up congestion. Some say that chicken soup contains drug-like agents similar to those in modern cold medicines. For example, an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems. Not that I use those drugs… wonder if you could but echineacea in your chicken soup?

Spices that are often added to chicken soup, such as garlic and pepper (all ancient treatments for respiratory diseases), work the same way as modern cough medicines, thinning mucus and making breathing easier. 

Sickbed Chicken Soup

  • 1 large chicken 
  • 1 white turnip, peeled and cut into medium chunks 
  • 1 yellow onion, cut into chunks 
  • 2 parsnips, peeled and cut into slices 
  • 3 carrots, peeled and cut into slices 
  • 4 stalks of celery, cleaned and cut into strips/pieces 
  • 5 healthy pieces of fresh dill or at least the flower part of one stalk

Put everything into the pot with about 3-4 quarts of water. Simmer until done. Debone the chicken, put into the refrigerator and skim off the fat.



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