Healing Soup

 I don’t like being sick.  In fact, I would go so far as to say hate being sick.  Fortunately, you can get medicine for every illness – heck, every symptom.  Traditional meds, homeopathic remedies, even Grandma’s chicken soup.  This one or that, mix and match.  Treatment options are endless!

For years people have found comfort in a warm bowl of chicken soup, especially if it’s made by mom (or grandma).  Interestingly, several years ago doctors discovered there’s science behind that bowl of soup.    Apparently, scientifically speaking, chicken soup really does help you feel better.  Steven Rennard, MD, of the University of Nebraska Medical Center, found that chicken soup does cause anti-inflammatory activities in our bodies.  According to his study, chicken soup may have substances with beneficial medicinal benefits, namely it has an anti-inflammatory effect that will help relieve the symptoms of your cold/flu, i.e. runny nose, phlegm and sneezing.  Dr. Rennard also notes, “The warm liquid, particularly when sipped, can stimulate nasal clearance and may improve upper respiratory tract symptoms.”  Not to mention, it helps with hydration.  University of Pittsburgh Medical Center (UPMC) wrote chicken soup “increases function of cilia, the hair-like projections in the nose that prevent contagions from entering the body.”   Interestingly, Dr. Rennard also said we derive benefits from being taken care of, “The fact that someone’s making a fuss over you when you are feeling badly is real support.  There’s biological proof in that.” (From an article in Huffington Post by Kate Bratskeir, Chicken Soup Really is “Jewish Penicillin” for your Cold. Mom was Right.”)

Clearly, chicken soup is beneficial when you are sick.  So, the question is, what recipe is best?  According to Dr. Rennard, “…that whole chicken soup may contain a mixture of active agents that synergize each other in order to achieve their beneficial effects.”  The chicken is important, but equally so the vegetables.  Vegetables are full of vitamins to bolster your immune system. 

I’ll share a few different recipes with you.  One from Dr. Rennard, one from UPMC and one I found on Pinterest, from SoupAddict.com.

“Grandma’s Soup,” from Dr. Rennard

1 5-6lb stewing chicken

1 package of chicken wings

3 large onions

1 large sweet potato

3 parsnips

2 turnips

11-12 large carrots

5-6 celery stems

1 bunch parsley

Salt/pepper to taste

Clean the chicken, put it in a large pot, and cover it with cold water.  Bring the water to a boil.  Add the chicken wings, onions, sweet potato, parsnips, turnips, and carrots.  Boil about 1.5 hours.  Remove fat from the surface as it accumulates.  Add the parsley and celery.  Cook the mixture about 45 minutes longer.  Remove the chicken.  The chicken is not used further for the soup. Put the vegetables in a food processor until they are chopped fine or pass through a strainer.  Salt and pepper to taste.

*Chest 2000; 118:1150-157

UPMC Chicken Soup

1 T. extra-virgin olive oil

1 sweet onion, finely chopped

2 large carrots, peeled and finely chopped

3 celery stalks, finely chopped

2 garlic cloves, minced

1 serrano chile, seeded and minced

1 T. tomato paste

8 cups chicken broth

1 bay leaf

2 thyme springs

2 c. cooked chicken, chopped

1 c. egg noodles

Salt/pepper

Roughly chopped parsley, garnish

Heat olive oil in a large pot over medium heat.  Sauté the onion, carrot and celery until tender.  Stir in garlic and serrano; continue to cook for another minute.  Add tomato paste and cook for another 2-3 minutes.  Season with salt and pepper, then add the chicken broth, bay leaf and thyme.  Simmer for 15-20 minutes.  Add chicken and noodles.  Continue to simmer until the chicken is heated through and noodles are tender.  Garnish with parsley.

*http://share.upmc.com/2014/02/chicken-noodle-soup-when-sick/

Cold-Fighting Couscous Chicken Soup, by SoupAddict.com

1 c. chopped onion

¾ c. sliced leaks, white and light green parts only

½ c. sliced carrots

½ c. chopped celery

1 T. minced ginger

1 T. minced lemongrass

2 cloves minced garlic

½ t. ground turmeric

4 c. chicken stock

8 ounces cooked chicken

1 c. pearl couscous

½ lemon

Salt/pepper

Chopped fresh parsley for garnish

Heat one tablespoon of the stock in a 4-5-quart Dutch oven or stock pot over medium. 

When it begins to sizzle, add the onions, leeks, carrots and celery.  Sauté until the vegetables are soft, about 6 minutes.  Stir I the ginger, lemongrass, and garlic and heat until aromatic.  Sprinkle the turmeric over the vegetables and stir.  Add the stock, chicken and couscous and bring to a light boil.  Reduce heat to maintain a gentle simmer; cook for 15 minutes.  Squeeze the half lemon into the soup taste and season with salt and pepper to your liking.  Top with parsley before serving.Soupaddict.com

*This soup if full of herbs that offer medicinal benefits. Turmeric, anti-inflammatory. Ginger, anti-inflammatory, lowers risk of infection. Garlic, full of vitamins, fights cold/flu, boost immunity.  Lemongrass, anti-inflammatory, fights cold, cough, achy joints, may decrease mucus.  Lemon, antibacterial.  And so delicious!

**I’ve made this soup a few times.  I was afraid my girls would be overwhelmed by the strong flavors, but they loved it.  I love it.  Yummy and comforting!!

Get well soon!!