Sunday, January 16, 2005

Chicken Soup for the Soul

With chicken soup, you have more than just a simple folksy tradition--you have a full blown anit-misery strategy with 2,000 years of scrutiny behind it. An ancient Greek treatise from around 200 B.C. describes how chicken soup can be used to treat various respiratory disorders. In the 12th century, the physician and scholar Moses Maimonides wrote that chicken soup alleivates symptoms associated with colds, the flu and asthma.

Modern research is bringing credibility to the ancient assertion that chicken soup can help the common cold or upper respiratory tract infection.

1 whole chicken, 2 1/2 to 3 pounds
1 large onion, chopped
1 1/2 quarts water
3 stalks celery, chopped
3 medium carrots, chopped
4 sprigs parsley, fresh
salt to taste

In a large pot combine chicken and onions. Add water. Bring just to boiling; reduce heat. Cover and simmer on medium heat for 1 hour. Add celery, carrots, parsley, and salt. Cook on low heat for 2 hours or until chicken is tender and falling off the bone. Strain the soup through a colander. Reserve the meat for another use. Skim off fat before serving, if desired. Serve both alone or with noodles, rice, matzo balls, or crackers.

Serves 4

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