MmMm Good for You

There's no cure for the common cold. 

That isn't especially good news for folks like Grenville and myself right now. Over the counter medications have eased our symptoms, but none make a cold go away faster.

There is something that really helps us . . .
Our grandmothers, mothers (and yours) would agree — chicken soup. 

Scientific studies agree too that chicken soup really has medicinal value. Years ago, Chicken Soup Inhibits Neutrophil Chemotaxis In Vitro was the title of a clinical study by Dr. Stephen Rennard of the University of Nebraska Medical Center. Dr. Rennard conducted tests using his wife's homemade chicken soup. He concluded that the soup significantly reduced cold symptoms by clearing congestion and preventing dehydration. 

And, if you're feeling too sick to make your own soup . . . just open a can. 

Dr. Rennard tested over a dozen canned and packaged chicken vegetable and chicken noodle soup brands and found many worked as well (or better) than homemade.

For us, there's nothing better than homemade anything especially soup. This basic chicken soup recipe is from the Martha Stewart website; a video can be seen here. 

While I used this recipe, mine included add-ins such as herbs (thyme, sage and parsley) and freshly ground pepper (not too much). I used a mix of low-sodium chicken broth and water. I also added a half bag of fresh spinach at the end of the soup preparation. Be sure to leave the skin on the chicken while cooking as this adds flavor and some necessary fat.

Basic Chicken Soup
(courtesy of Martha Stewart & Food Editor Sara Carey)

• 1 whole chicken (about 4 pounds), cut in pieces (including back) 
• 8 C water 
• 1 TBSP coarse salt (not table salt) 
• 3 medium onions, thinly sliced (4 cups) 
• 2 celery stalks, sliced crosswise 1/4-inch thick 
• 4 garlic cloves, crushed 
• 6 medium carrots, sliced 1/2-inch thick

1. Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. 
2. Simmer, partially covered, for 30 minutes. 
3. Remove breast, and set aside. Add carrots. 
4. Simmer, partially covered, for 40 minutes. 
5. Remove remaining chicken; discard back and wings, skin. Let cool slightly. Remove meat from bones, and cut into bite-size pieces. 
6. Stir desired amount of chicken into soup; reserve the rest for another use. Skim fat. Season with salt.

While chicken soup many not sure a cold, it does help ease some of the symptoms, even if temporarily.

But most researches agreed that chicken soup and vegetables contains healthy nutrients that increase hydration.

We always feel better after having a bowlful. It's even tastier the following day.

Does chicken soup work for you?