The best recipe for a chicken soup for a cold

In Traditional Chinese medicine (TCM) for hours and cooked chicken to soup soup the classic “Power”. The Jewish doctor Maimonides recommended in 12. Century, the chicken broth with respiratory disease and referred to Greek sources. In Europe, the “week of soup served” to strengthen young mothers. And in the USA, she is as “jewish penicillin”.

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In a study from the year 2000, the University of Nebraska, USA, could be observed in the laboratory that chicken soup slows down the mobility of certain blood cells – the typical cold symptoms to go back, the mucous membranes swell more. In addition, chicken meat, zinc and the amino acid cysteine, both substances support the immune system.

The boiled-out minerals from the whole chicken, but also vegetables, typically root vegetables, are reinforcing. By the hot liquid Mucous be solved more easily, also colds viruses are sensitive to heat. The hot soup reduces their reproduction, internally – and perhaps externally through the Inhalation of the vapor.

The ingredients for a classic chicken soup:

1 soup chicken (about 1.5 kg)

About 3-4 litres of cold water

1 Tablespoon Of Vinegar

3 onions

3 carrots

½ Celeriac, alternatively, a stick of celery

1-2 Leek

Extra soup vegetables as a Deposit

1 Bunch Of Parsley

10 black peppercorns

2 Bay leaves

3-4 cloves

1/2 Teaspoon Of Thyme, Savory, Lovage

Ginger to taste



Wash the chicken inside and outside thoroughly. Onions peel, and cloves. The rest of the vegetables and chop it up roughly. Parsley from the stems and pluck. Stems coarsely chop. Chicken in a pot, generously cover with water, heat it slowly to the boil. Foam skimming. Vegetables and spices.

With easy-to-open lid for two hours to gently simmer (not boil!). Chicken and vegetables must always be covered with water. Chicken take out, let cool, meat pluck. Carcass (“carcass”) back into the saucepan and, if possible, two hours to simmer. Through a hair sieve, strain. Vegetables for Deposit into cubes, firm to the bite cooking. With meat in the soup. Sprinkle with chopped parsley and serve.