The scoop on chicken soup

Several medical experts have proven that old-fashioned chicken has healing properties.

Although a 12th century physician named Moses Maimonides first prescribed chicken soup as a cold and asthma remedy, its therapeutic properties have been studied by a host of medical experts in recent decades. Findings vary.

Some say the steam is the real benefit. Sipping the hot soup and breathing in the steam helps clear up congestion. Spices that are often added to chicken soup, such as garlic and pepper (all ancient treatments for respiratory diseases), work the same way as modern cough medicines, thinning mucus and making breathing easier.

Another theory is that chicken soup acts as an anti-inflammatory. Some content that the soup keeps a check on inflammatory white blood cells (neutrophils). Cold symptoms, such as coughs and congestion, are often caused by inflammation produced when neutrophils migrate to the bronchial tubes and accumulate there.

This flu and cold season we hope you take the time to enjoy a hearty bowl of chicken soup – without the cough and sniffles. Try one of these delicious recipes:

Grandma's Chicken Soup

Ingredients

• 2 1/2 cups wide egg noodles
• 1 teaspoon vegetable oil
• 12 cups chicken broth
• 1 1/2 tablespoons salt
• 1 teaspoon poultry seasoning
• 1 cup chopped celery
• 1 cup chopped onion
• 1/3 cup cornstarch
• 1/4 cup water
• 3 cups diced, cooked chicken meat

Preparation

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Halfway Homemade Chicken Noodle Soup

You can throw all the ingredients (except green onions) in a slow cooker and cook on HIGH for a couple of hours or bring to a gentle boil in a saucepan over the stove, cover the saucepan and simmer for an hour.

Ingredients

• 2 Ready to Serve cans (about 14 ounces each) of chicken noodle soup
• 1 1/2 cups shredded or cubed boneless, skinless roasted or grilled chicken breast
• 1 cup shelled frozen edamame
• 1/2 cup chopped carrots
• 2 tablespoons chopped green onions

Preparation

1. Add all of the ingredients, except the green onions, to a slow cooker. Set the slow cooker on HIGH, cover, and let simmer for around 2 hours. If you would rather use the stove, add the ingredients to a medium saucepan, bring to a gentle boil, and reduce heat to a simmer. Cover the saucepan and simmer for about an hour.
2. Ladle soup into individual bowls and sprinkle green onions over the top.

Creamy Chicken Noodle Soup

This is a creamy version of chicken noodle soup.

Ingredients

• 5 cups of broth (I always use one of those boxes of Swanson's broth and a cup of water)
• 2 whole boneless chicken breasts
• carrots-chopped
• onion-chopped
• 1 can of cream of chicken soup
• 1 bag of egg noodles

Preparation

1. Cook the chicken in the broth for 10 minutes. Remove chicken and cool the meat. While meat is cooling add onions and carrots to the broth and cook. Dice chicken and add to broth. Add noodles and cook until tender.
2. Add the canned soup, stir in and heat through.