Chicken soup’s healing power backed by history and science

Many people are emphatic about the therapeutic effects of chicken soup. The secret potion in this fowl concoction has been recognized for centuries.

As far back as 60 A.D., one of Nero’s physicians recommended chicken soup for respiratory illnesses. Modern scientists have discovered the “magic” in this amber liquid.

The stuffy nose, coughing and congestion of a cold or flu cause the white blood cells of your body to gather in your head and chest to fight these symptoms. Specific white blood cells called neutrophils storm the airways to destroy the bacteria or virus that is causing the problem. These neutrophils are the scavengers of the body. They have good intentions; they want to clean the air passages.

Neutrophils have a mind of their own, though. While performing the good deed of cleaning up the place, they create more havoc. As they kill the bad guys, the neutrophils trigger inflammatory responses that can make a congested person feel even worse.

This is where chicken soup plays a role. This delightful liquid prevents too many neutrophils from showing up on the scene and creating a bigger mess than initially presented — thus reducing dreaded cold symptoms.

If you add vegetables, the veggies also take on a neutrophil-controlling power as well. Thus, a bowl of chicken soup with vegetables can make someone feel better by reducing dehydration and nourishing them, as well as blocking the ruthless action of the neutrophils.

You can find a recipe online or follow these simple directions. Wash a 3- to 5-pound stewing or roasting chicken and place it in a large pot. If making a smaller version, use two to three chicken leg quarters; dark meat has more flavor than white meat.

Fill the pot, covering the chicken with an inch of cold water. Bring it to a brief boil for one to two minutes and turn the heat down to a simmer. Skim any foam that appears. Add two to three diced onions and four to five carrots that are cut thin to look like pennies. Throw in two to three stalks of thinly sliced celery and some minced parsley. Put the lid on the pot. Simmer for at least two hours. Do not boil any soup. It makes vegetables mushy and meat tough.

Simmer the pot of chicken until it starts to fall off the bone. This makes the broth richer. And deboning will be easier. If you have all day to watch the pot, your house will smell fantastic. If you are short on time, cook for at least two hours.

Remove the chicken from the pot and clean the carcass. Throw away the skin and bones and dice the meat.

Add the cut-up chicken pieces to the vegetables and broth. Salt and pepper to taste. Season with other favorite herbs and one chicken bouillon cube. Add noodles, rice or dumplings. Simmer until done and serve hot.

This may sound like a lot of work, but it makes a delicious soup. Enjoy a bowl; leftovers are fantastic. Share with others or freeze for later. Bon appetit.

Bobbie Randall is a registered, licensed dietitian. Email her at bobbierandallrd@gmail.com.