Does chicken soup really heal?  |

Does chicken soup really heal? |

At the latest, when a family member starts sniffling and blowing their nose, I prepare a big pot of chicken soup,” says Romana Schneider-Lenz from the Nutrition and Direct Marketing Department of the Haute-Savoie Chamber of Agriculture. Austria (LWK OÖ). . She still thinks of many old household remedies and is convinced they work. “Simply because I put all my love and energy into them when I cook.” And finally, warming spices like ginger and chilli of Jamaica, the local winter vegetables, are Onions and garlic are very healthy.

What does science say?

Of course, science has long been concerned with “myth.” Experiments in test tubes have shown, for example, that chicken soup has an anti-inflammatory effect. “However, it is questionable to what extent the results can be transferred to humans,” says Klaus Nigl, course leader for dietetics at the University of Applied Sciences for Health Professions in Linz.

According to the nutrition expert, there is no clear yes or no answer to the question whether chicken soup actually helps against colds or not. In fact, it’s not unique to us, it’s found in many cultures around the world, and it contains good minerals like zinc and iron. “Chicken meat, in turn, provides the body with protein, which gives you strength,” says Nigl. Soup has another advantage over another hot liquid like tea, for example: “When you have a cold, you often sweat more – and the salt in the soup compensates for this loss.”

Regarding the vitamin content, Klaus Nigl is not convinced. Of course, many heat-sensitive vitamins are lost by cooking for hours. This can be solved by adding vegetables that are only briefly steamed before eating.

With all the positive properties, however, you shouldn’t think you can “cure yourself quickly” with a bowl of soup, says Nigl. “If you’re not feeling well and you’re weak, that’s a sign that you need rest. These are signals from the body that you shouldn’t ignore.” Chicken soup probably helps in a different way. “I think the social aspect also plays a big part here. Just someone looking after you and staying by the stove for two hours. It’s a very nice feeling.”

Classic Chicken Soup Recipe

Provided by Romana Schneider-Lenz, Chamber of Agriculture

Ingredients: 1.5-2 kg soup chicken (usually laying hens aged 12-15 months), 500-700 g soup vegetables (carrots, turnips, parsley and parsnip roots, celery and leek, maggi cabbage), 1 onion with skin, 1 tbsp Peppercorns (crushed), 1-2 juniper berries, 2-3 allspice berries, 2-3 cloves, a little mace or nutmeg, 1 2 bay leaves, 1 piece of ginger, salt


  1. Thoroughly wash the soup chicken and place it in a large saucepan with about three liters of cold water – the chicken should be covered with water.
  2. Bring to a boil, lower the heat then leave to simmer gently for 1h30 to 2h (depending on the size and age of the hen). Skim off the rising foam (otherwise the soup will turn cloudy).
  3. After half an hour, when there is no more foam, add the onion cut in half, browned without fat, and the spices. Meanwhile wash the vegetables. Depending on the size, add it 30 to 40 minutes before the end of cooking.
  4. When the chicken and vegetables are tender, remove everything. Remove the meat, chop the vegetables. Season the soup with salt and serve with chicken, vegetables and soup noodles, as desired.