Once again, your mother was right. Chicken soup has been proven to provide relief for cold and flu symptoms.
Researchers have found that chicken soup, especially when made with lots of vegetables and spices, contains drug-like properties similar to those in cold medicines. According to healthatoz.com, Irwin Ziment, M.D., a pulmonary specialist and professor at UCLA School of Medicine, suggests that an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems. Ziment also says pungent spices, such as garlic, cayenne pepper and curry, allow soup to work the same way as expectorant drugs and cough medicines.
For more evidence of the powers of chicken soup, read about research findings at the Nebraska Medical Center at WebMD
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Chefs Jeff Golden and |
It's not too early to whip up a few batches of chicken soup to have in the freezer in case the cold or flu strikes. Here's a recipe from Bon Appetit's own Jeff Golden and Jeannette Forrester:
One whole chicken
1 gallon water (enough to cover chicken)
1 onion cut in quarters
3 garlic cloves
1 inch of ginger root shredded
2 teaspoons salt
1 pound new potatoes
4 large carrots cut in one inch slices
2 stalks celery cut in once inch slices
1 can baby corn
1. Combine chicken, water, onion, garlic, ginger and salt in a large stock pot and bring to a boil. (Crockpot can be used but takes longer than time indicated.)
2. Simmer for 30 minutes to one hour skimming off oil and fat as needed.
3. Test chicken with a fork to determine if it is tender and fully cooked.
4. Remove chicken and shred it, removing bones, fat skin and gristle.
5. Strain chicken broth.
6. Add vegetables and chicken to chicken broth and bring to a boil, reduce heat and simmer for 30 minutes or until potatoes are done. Serve hot.
