As long as you’ve planned ahead and obtained all the necessary ingredients, this chunky, Thai-inspired dish is the simplest soup you’ll ever make, and will come together in less than 30 minutes. Boasting six vegetables and four herbs, it provides a wealth of anti-inflammatory, cancer-protective and nutrients, and such gustatory pleasure you’ll forget you’re on a diet. Lastly, the chicken provides enough protein to help you feel full for hours. It can be replaced in this recipe by shrimps (I use peeled, raw, frozen shrimps sometimes; they’ll need to be defrosted and rinsed before you add them to the soup) or, for vegetarians, cubed tofu. Serves 4 (source).
Medicinal Properties of Chicken Soup:
Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effect of chicken soup on the inflammatory response in vitro. They found that some components of the chicken soup inhibit neutrophil migration, which may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. However, since these results have been obtained from purified cells (and directly applied), the diluted soup in vivo effect is debatable. The New York Times reviewed the University of Nebraska study, among others, in 2007 and concluded that “none of the research is conclusive, and it is not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms.”
It has also been shown that chicken soup contains the Amino acid cysteine, which is very similar to acetylcysteine, which is used by doctors for patients with bronchitis and other respiratory infections to help clear them.
Chicken noodle soup is long been called “Jewish Penicillin” because of its supposed helpful effects in treating various kinds of ailments (source).