Chicken soup has been used for centuries as a proven home remedy for upper respiratory illnesses. But does this soup really help with recovery? The throat is scratchy, the nose runs – in the past, there was then a hot chicken soup. However, that this is not just superstition, researchers from the University of Nebraska could now scientifically prove in their studies.
Neutrophils are blocked
The researchers cooked a chicken soup with the following ingredients: Chicken and vegetables, including onions, potatoes, carrots, celery and parsley. And lo and behold, in the body, very specific white blood cells – called neutrophils – which are partly responsible for inflammatory processes, are blocked in their movement. These neutrophils are released in large quantities during viral infections – including flu-like infections. They trigger inflammation and swelling of the mucous membranes in the upper respiratory tract.
Further studies also indicate that the carnosine contained in chicken breast has a positive effect on our immune defenses. As a result, pathogens can be better warded off and fought.
Temperature-sensitive viruses
In addition, the heat of chicken soup helps fight cold viruses. This is because the viruses are temperature-sensitive and are thus inhibited from multiplying. At the same time, the hot steam moistens the mucous membranes, which promotes the drainage of secretions in the respiratory tract.
If you want to increase the anti-inflammatory effect of chicken soup even more, you can add a piece of ginger root, some chili and a handful of black beans to cook.
Recipe: chicken soup with rice
Ingredients for 6 people:
- 1 soup chicken
- 1 onion
- 1 bunch greens
- 2 tablespoons parsley
- 2 cups rice
- 3 tsp instant vegetable broth
- Salt and pepper
- 3 l water
Put the water in a large soup pot and bring to a boil with a little salt. Now put the chicken without giblets in the pot and add some pepper. The chicken should simmer for about 1 ½ hours on low heat.
In the meantime, wash the greens, peel the onion and chop everything. Now remove the chicken and set aside. Add the chopped vegetables and rice to the pot and season with vegetable broth. After about 20 minutes, the rice and vegetables are cooked.
Now remove the bones and skin from the chicken and add it to the soup in bite-sized pieces. Let the chicken soup boil again briefly. Sprinkle with a little parsley before serving. This recipe for chicken soup with rice is especially helpful for colds or fevers and is easy to make yourself.
