Chicken soup has been used for centuries as a proven home remedy for diseases of the upper respiratory tract. But does this soup really help with recovery? The throat is scratching, the nose is running - in the past there was a hot chicken soup. That this is not just superstition, researchers from the University of Nebraska have now been scientifically proven 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 certain white blood cells - the so-called neutrophils - which are responsible for inflammatory processes, blocked in their movement. These neutrophils are released in large quantities in viral infections - including the influenza infection. They cause inflammation and swelling of the mucous membranes in the upper respiratory tract.
Further studies indicate that the carnosine contained in the chicken breast has a positive effect on our immune system. As a result, pathogens can be better warded off and combated.
In addition, the heat of the chicken soup helps fight the common cold viruses. The viruses are temperature sensitive and thus inhibited in their multiplication. At the same time, the hot steam humidifies the mucous membranes, which promotes drainage of the secretions in the airways.
Who wants to increase the anti-inflammatory effect of chicken soup, can cook a piece of ginger root, a little chili and a handful of black beans.
Recipe: Chicken soup with rice
Ingredients for 6 people:
- 1 soup chicken
- 1 onion
- 1 bunch of birch trees
- 2 tablespoons of parsley
- 2 cups of rice
- 3 tsp instant vegetable stock
- salt and pepper
- 3 l of water
Put the water in a large stock pot and bring to a boil with a little salt. Now put the chicken without offal in the pot and add some pepper. The chicken should simmer on low heat for about 1 ½ hours.
In the meantime, wash the birch trees, remove the onion and cut everything. Now remove the chicken and set aside. Put the cut vegetables and rice in the pot and season with vegetable stock. After about 20 minutes rice and vegetables are cooked.
Now free the chicken meat from bones and skin and place in bite-sized pieces in the soup. Cook the chicken soup again briefly. Sprinkle with parsley before serving. This recipe for chicken soup with rice helps especially with cold or fever and is easy to make yourself.