There’s something about chicken soup that just makes you feel better when
you’re sneezing and sniffling through a winter cold.

Is it the loving care mom provides along with the soup? Could it be the
steamy aroma and nutrient-rich broth? Could it be something else?

Scientists at the University of Nebraska Medical Center studied “Grandma’s
soup”—prepared by the researcher’s wife Barbara from a family recipe—in the
laboratory under carefully controlled conditions.

Although colds are not completely understood, it is believed the inflammation
caused when the body defends itself against infection could be blocked by the
chicken soup. And that is indeed what Stephen Rennard, MD, and his colleagues
found—in test tubes.

If soup can reduce inflammation, which researchers measured in the lab, it
might reduce the symptoms of a cold. Even if it doesn’t, soup rehydrates the
body and is just plain good for you, especially when you’re feeling ill.

Results were published by the American College of Chest Physicians in the
journal Chest and supports what some may see as a food-as-medicine
theory. Make your own medicine from the recipe supplied here by the researchers.
Some store brands of chicken soup also worked, but broth alone did not.

“All vegetables and the soup had activity,” Dr. Rennard observed. “I think
it’s the concoction [including vegetables].”

Here’s the Rennard family recipe—the only lab experiment you can eat. Try
this at home. You’ll like it.

Grandma’s Chicken Soup

1 5-6 pound stewing hen or baking chicken

1 package of chicken wings

3 large onions

1 large sweet potato

3 parsnips

2 turnips

11-12 large carrots

5-6 celery stems

1 bunch of parsley

salt and pepper to taste

Clean the chicken, put it in a large pot and cover it with cold water. Bring
the water to a boil. Add the chicken wings, onions, sweet potato, parsnips,
turnips and carrots. Boil about 1 hour and 30 minutes. Remove fat from the
surface as it accumulates.

Add the parsley and celery. Cook the mixture about 45 minutes longer. Remove
the chicken. The chicken is not used further for the soup, but the meat makes
excellent chicken parmesan.

Put the vegetables in a food processor until they are chopped fine or pass
through a strainer. Put back into simmering broth. Salt and pepper to taste.
This soup freezes well.

Optional: Add matzo balls (Manischewitz brand) prepared according to the
package.