Chicken soup has been used throughout the world for its curative properties, and researchers are just beginning to understand the scientific mechanisms by which the food heals.
In the 12th century, famous physician Moses Maimondes, prescribed chicken soup as a healing food for flu and asthma and used the broth to treat everything from hemorrhoids and constipation to leprosy, but mostly for respiratory illnesses.
Today’s research agrees that the soup helps break up congestion and eases the flow of nasal secretions. In addition, many researchers say it also inhibits the white blood cells that trigger the inflammatory response (causing sore throats and the production of phlegm.)
Chicken stock is rich in vital minerals, glucosamine, chondroitin and gelatin. The cider vinegar used in this recipe releases even more minerals from inside the bones.
Chicken soup heals the nerves, improves digestion, reduces allergies, relaxes and gives strength. (Hanna Kroeeger, Ageless Remedies from Mothers Kitchen) This is because chicken soup has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. This inner lining is the beginning or ending of the nervous system.
Other research indicates that chicken soup, particularly the collagen found therein, may help to lower blood pressure. ( Biosci Biotechnol Biochem, 2009 Feb 7 ) The parts of the chicken that are often considered waste seem to be the most rich sources of collagen. Using the the carcass, legs and chicken feet in particular will lend the most collagen to your broth.
Here is my favorite chicken stock recipe (Nourishing Traditions, Sally Fallen):
1. Add chicken bones (including necks, backs, gizzards, feet and head if you like) to a big pot.
2. Add a large onion, a few carrots, and a few sticks of celery.
3. Add a couple TBS of apple cider vinegar to release more minerals from the bones and veggies.
4. Add filtered water to the pot to cover ingredients and bring to a boil.
5. Once you’ve brought the water to a boil, turn down the heat and continue to simmer for up to 24 hours.
6. Throughout the cooking process, skim off any foam and add water as needed.
7. When the stock is finished simmering, turn off the heat and add a bunch of fresh parsley to the pot while the pot cools.
8. Filter through a fine mesh sieve and bottle the stock in mason jars. The stock should set just like gelatin, and the fat should rise to the top.
9. Pick off the fat and reserve it for cooking. Use the gelled stock as a soup base and add your favorite veggies and protein. Note that it’s wise to serve this stock very hot as it may gel again once it cools.