A study showed that chicken soup assists in the treatment of the common cold by improving hydration and nutritional status, accelerating mucous clearance, and lowering the inflammatory response.     

(Rennard BO et al. Chicken soup inhibits neutrophil chemotaxis in vitro.  Chest. 2000 Oct; 118(4): 1150-7).


This was the recipe that was used in the study. 


  • 1 5lb chicken

  • 1 packet of chicken wings

  • 3 large onions

  • 1 large sweet potato

  • 3 parsnips

  • 2 turnips

  • 12 large carrots

  • 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, onion, sweet potato, parsnip, turnips, and carrots.  Boil for 1.5 hours, removing the fat from the surface as it accumulates. 


Add the parsley and celery.  Cook the mixture for another 45 minutes.  Remove the chicken.  The chicken is not used further for the soup.  (The meat can be used in another recipe such as chicken patties).  Put the vegetables in the food processor until they are chopped fine or pass through a strainer.  Salt and pepper to taste.

© 2019 Helen Shaylor.