Let's all stay healthy

A couple of weeks ago, a recipe appeared on the kitchen counter at work. Someone had found it online, printed multiple copies, and left them for everyone. The recipe was entitled "Special Recipe: Chicken Soup To Fight Flu"--from Dr. Stephen Rennard, Chief of Pulmonary Medicine, University of Nebraska Medical Center.

It started a conversation about how well this idea really works. Now, the smart way to go about this would be to do the research, then, if the research proves positive, make the soup and try it. Well, I didn't do it in that order. I thought, "Hey, that sounds like good chicken soup--a load of root veggies I would never have put into it. Why don't I try it?"

This past Saturday, I made the soup. I made it in a large stock pot, cooking it for a good part of the day. If the idea of that is enough to turn you off, along with having to deal with a whole chicken, let me say right now that two other women in my shop made it in a Crock Pot using boneless chicken breasts.

It is quite a delicious soup, and I thought I would share the recipe here. Then, I started to wonder about the validity of labelling it as something to "fight the flu". So, I researched Dr. Rennard and found out who he is and what he had to say about it. From a University of Nebraska newsletter--"Dr. Rennard is widely recognized as a leader in the study of chronic obstructive pulmonary disease (COPD) – the fourth leading cause of death in the United States. His groundbreaking research in the progression of lung disease has led to a better understanding of the disease and the development and testing of many new therapies. In 2006, he was selected as the first UNMC Scientist Laureate, the highest award given to a UNMC scientist, in recognition of his research in COPD, smoking cessation and lung tissue repair and remodeling."

Here is an excerpt from an online article written by Chet Day for Health & Beyond Online.

Another theory, put forth by Stephen Rennard, M.D., chief of pulmonary medicine at the University of Nebraska Medical Center in Omaha, is that chicken soup acts as an anti-inflammatory. The soup, he says, keeps a check on inflammatory white blood cells (neutrophils). Cold symptoms, such as coughs and congestion, are often caused by inflammation produced when neutrophils migrate to the bronchial tubes and accumulate there.

In his lab, Rennard tested chicken soup made from the recipe of his wife's Lithuanian grandmother. He demonstrated that neutrophils showed less tendency to congregate - but were no less able to fight germs - after he added samples of the soup to the neutrophils. Diluted 200 times, the soup still showed that effect.

Rennard based his chicken soup research on a family recipe, which he referred to in his article as Grandma's Soup.

When Rennard set out to determine whether there was any truth to the tales that chicken soup has medicinal qualities, he used an old family recipe - and found encouraging results. But he also found that some store bought soups fared even better.

It must be stressed that Rennard did only the one study. He concluded that to draw any definite scientific conclusions, further study would be needed. However, that's unlikely to happen because there's no money to be made with chicken soup.

So, draw your own conclusions. I just know that the soup is good, but I would definitely add a great sprig of fresh Thyme, a bay leaf, and a boat load of garlic. Unless you are a family of 5 or more, don't make more than half a batch. Josh and I will be eating chicken soup for the rest of the winter...and that is after giving a large container to my friend Belinda!

Special Recipe: Chicken Soup To Fight Flu

1--5 lb chicken
3 lg onions diced
1 lg sweet potato
3 parsnips peeled and chopped
2 turnips cut into 8ths
12 lg carrots
6 celery stalks
1 bunch parsley
salt and pepper to taste

Clean chicken and put in a large pot of cold water. Bring to a boil, add onions, sweet potato, parsnips, turnips, and carrots and simmer for 1.5 hours.
Add celery and parsley and cook for an additional 45 minutes.
Remove the chicken and veggies. Shred chicken and add back to broth. Put veggies into food processor and chop until very fine (or mash with a potato masher like I did) and add back into broth. Adjust seasoning and serve hot.

Stay healthy all my loved ones!!!