As far as I can remember, chicken soup was something my mother would fix whenever my siblings and I were sick. After all, the concept had been passed down from her mother. Mother had always describe Grandma’s chicken and dumpling soup something she enjoyed eating.

Unfortunately, Mother could never make it this soup quite like her mother had. But, I had to say that my mother did her best in trying to recreate it and it was wise decision for her to do so.

Studies have revealed that chicken soup really does seem to work and not only for upper-respiratory problems. Inhaling the steam from a bowl of hot chicken sop will help open one’s nasal and bronchial passages. Of course, eating the soup is even better. An amino acid in chicken is very similar to a drug that doctors prescribe for patients with bronchitis.

Besides helping someone afflicted with bronchitis, it also helps surgical trauma. Chicken soup has a little bit of everything one needs when one is on the mend after surgery, since it has lots of vegetables in it, and some protein, and one can add garlic and onions, which are helpful for healing and immunity.

Now, if one adds mushrooms, the chicken soup become therapeutic. Using shiitakes amp up production of interferon, a protein that girds the body to defend against viral invaders, while reishi mushrooms may help ease respiratory tract inflammation. Well, one can certainly add both of these mushrooms in one’s chicken soup to get these amazing benefits.

Chicken soup is also known as an infection protector. One can slurp lots of chicken soup if one has pneumonia. For one thing, it helps make coughs more productive. It also provides an abundance of healing nutrients, and it’s easy to eat when one is sick and one’s appetite is low.

Below is a very, simple recipe for homemade chicken soup:
The ingredients are a three-pound whole chicken, 4 carrots (halved), 4 stalks celery (halved), 1 large onion (halved), water to cover and salt and pepper for taste.
Step 1: Pull the chicken, carrots, celery, and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off the bones. One can skim off the foam as desired.
Step 2: Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery, and onion. Season the broth with salt, pepper, and chicken bouillon to taste, if desired. Return the chicken, carrots, celery, and onion to the pot, stir together, and serve.

P.S. I like to add a little, natural unrefined sea salt from Mate Factor in my soup and a little of this salt truly helps in maintaining one’s overall health.

Author's Bio: 

Kelley Curl 7 is the author of the book, "My Curly Hair Self: Living with a Visual Processing Disorder. Her book/e-book is available at