A study conducted by the University of Nebraska tested 13 brands of chicken soup, finding that all but one successfully fought the flu. Aside from chicken flavored ramen, the study found that chicken soup blocked the migration of inflammatory white cells which cause flu and cold symptoms by accumulating in the bronchial tubes.
The study concluded that cooked chicken releases the amino acid cysteine, chemically resembling the bronchitis drug acetylcysteine (Prevention.com). Additionally, chicken soup’s thick broth and salt content keeps your mucus thin and clear from phlegm.
Spicy foods can irritate your throat and the spicier the food, the more irritation…which means the more wear and tear on your throat and vocal chords.
Avoid too much spice but feel free to add garlic to your soup recipe to add additional immune boosting properties.
If you want more advice or need to speak with an ENT specialist, visit us at the ColoradoVoiceClinic.com
For a fantastic chicken soup recipe, we recommend this recipe from Tyler Florence.
Tyler Florence’ Chicken Soup
Recipe courtesy of Tyler Florence
Chicken Noodle Soup
2 hr 20 min
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: 2 quarts
Recipe courtesy Tyler Florence
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chicken-noodle-soup-recipe0.print.html?oc=linkback