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What makes chicken soup good for colds?
Chicken soup is medicine, U.S. scientists confirm October 17, 2000
Web posted at: 4:24 PM EDT (2024 GMT)
WASHINGTON -- Scientists say they have confirmed what grandmothers have known for centuries -- that chicken soup is good for colds. Chicken soup -- as made by grandma -- contains several ingredients that affect the body's immune system, a team at the University of Nebraska Medical Center found. Specifically, it has anti-inflammatory properties that could explain why it soothes sore throats and eases the misery of colds and flu, Dr. Stephen Rennard and colleagues said Monday. "Chicken soup may contain a number of substances with beneficial medicinal activity," the researchers wrote in their report, published in the journal Chest. "My wife was making chicken soup one year for the Jewish holidays and we were talking about its effects on colds," Rennard, a specialist in pulmonary medicine, said in a telephone interview. "I said 'well, maybe it has some anti-inflammatory effect,' and she said 'really?' and I said 'why not?' and I said maybe we could find out in the lab." As it turned out, Rennard's lab was well-suited to making such tests. "In the lab we study inflammation and injury and repair mechanisms in the lung as related to asthma and emphysema and so on," he said. So Rennard's wife Barbara Rennard made up a batch of her grandmother's chicken soup, which includes chicken, onions, sweet potato, parsnips, turnips, carrots, celery stems, and parsley. Rennard said his wife added no salt but did include matzo balls, a kind of dumpling. Then they ran laboratory tests. Not only did they test the soup as a whole, but they separated out the components. "These tests were in the laboratory and it doesn't test (chicken soup) clinically in colds," Rennard stressed. Neutrophil movement stopped They found that chicken soup and many of its ingredients helped stop the movement of neutrophils -- white blood cells that eat up bacteria and cellular debris and which are released in great numbers by viral infections like colds. Neutrophil activity can stimulate the release of mucous, which may be the cause of the coughs and stuffy nose caused by upper respiratory infections such as colds. "All the ingredients were found to be inhibitory, including the boiled extract of chicken alone," they wrote. Rennard said vitamins and other agents in the ingredients could, plausibly, have biological action. The researchers also went to the store and bought 13 different commercial brands of soup to test. "About a third of them were more active than grandma's soup," Rennard said, adding that he could not remember which kinds of soup they were. "One or two of them had very little activity at all. Vegetarian vegetable soup had some activity." To be safe, they also tested plain Omaha tap water which, to their relief, had no effect. "If tap water were active, that would be disturbing in a number of ways," Rennard said. Some researchers have suggested in the past that perhaps the steam from the soup, or the chicken fat, may play a role in soothing inflamed airways. Rennard said this was possible. He also said there could be a "TLC" (tender, loving care) factor. "If you know somebody prepared soup for you by hand, that might have an effect," he said. Rennard said he had no immediate plans to test chicken soup any further. "I have no doubt that generations from now, people will read this and the only thing of interest will be the recipe," he said. "It really is good soup."
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Chicken soup does warm people up when they have a cold. And it can really help a cold. My mom made me chicken soup when I had a really bad cold. The next day I was almost comp…letely well again. You should really try it.
Yes ... but not in a specific way. It turns out that chicken soup is highly nutricious and easy to digest, whenever you are healing from almost anything, your body needs e…nergy plus amino acids for rebuild - turns out chicken soup is great ... but not unique.
You don't - industrial manufacturers do. What you can do is make "Cream of Chicken Soup" or something similar, and let it simmer until it is the thickness and consistency th…at you want. You must be careful when simmering thick liquids not to let the bottom burn. Keep stirring while it evaporates and you should be alright. . 1 large chicken . 1 small knuckle of veal (optional) . 3 quarts of chicken stock or water . 1/4 pound of rice . 1 bunch of parsley . 1 clove garlic . 1/2 teaspoonful of celery seed . 1 cup of whipping or heavy cream . salt and pepper to taste . Put the chicken, veal and rice into 3 quarts of water, And a bouquet-garni of with, parsley, garlic, and the celery seed, tied in a cheesecloth bag. Boil gently until the chicken is thoroughly done, skimming any 'scum' from the surface while it is boiling. Take out the veal bone, and chop the chicken and fully cooked rice coarsely in a food processor or blender, moistening it with a little of the stock. Return the chicken and rice mixture to the stock, season with salt and pepper, . At this point you can simmer for as long as you need to get the consistency right. . Just before serving, add the cream and heat thoroughly, but do not boil. = = = You can use a cooked chicken if you have a lot of meat left on it., but it won't take as long to boil, and it won't need skimming. If you have them, add the giblets and neck to the cheesecloth bag for extra falvour, but don't include their meat in the final soup.
\nit helps because it is soup and warm and has lots of vegetables
The nutrients from the vegetables and the protein from the chicken :)
no it will taste like spunk
it doesn't, However it just helps in keeping a person that is sick hydrated and it does have the effect of making them feel a little better.
Well in fact it is good for you, and it helps you when you are sick. But don't have TOO much! ;) Since it's usually low in fat and contains vegetables (at least the homemad…e kind) it's very good for you.
Chicken noodle soup is a good source of nutrition - chicken,vegetables, noodles, water, fat, etc. since it is usually consumedas a steamy, warm liquid, it can help clear up cl…ogged sinuses.There has also been some studies that suggest that chicken noodlesoup, unlike other soups, contained some as yet unidentifiedcomponent that actually helps shorten the time you are sick withthe common cold.
i personally like it...
say hi to people
buy it from TESCO
Ingredients 1 boneless chicken breast half, cooked and diced 2 cups water 2 carrots, chopped 1 zucchini, diced 1 clove garlic, minced 1/2 teaspoon chicken broth base Direction…s Put cooked chicken meat and water in a large pot and bring to a boil. Add the carrots, zucchini and garlic and simmer all together for 5 to 10 minutes. Add the chicken broth and simmer for an additional 5 minutes. Serve.
Why would you do anything with the chicken but cut it up into bitesized pieces and put in back in the soup where it belongs? If youdon't like chicken in your soup then use oth…er types of chickenparts to create it! After you've taken all the flavor out of it bymaking soup all you can do is maybe use it for chicken salad, butthat's about it. The herbs you used in the soup are going to flavorthat chicken and render it all but useless so making Burritos orA'la King , Pot Pie and even tossing some in with a tossed salad isall but ridiculous. You'll never have the flavor you're looking forbecause you need other flavors infused into the chicken and itneeds to be prepared just for those things. Eating a burrito withboiled out Chicken strips in it is not at all appetizing. You mightbe able to eke out a Pot Pie or A'la King recipe but for the herbsyou've used. They're similar but a bit different still. You needliquid for both so at least use some of the broth from the soup forthe cream sauces you'll need if nothing else!
5 days max in fridge, preferably in a container with no airspace.
Yes, you can. Allow the chicken to cool once it's boiled, and removed the meat from the bone. Be sure to save the liquid (broth) the chicken cooked in for your soup. Just skim… out any particles left floating in the water for a more clear broth.