Short Communications
Chicken Soup Cure May Not be a Myth
Chicken soup may provide relief from
the symptoms of the cold season
through neutrophilic action. There are
an estimated 20 to 50 million influenza
virus infections annually in the United
States, resulting in 24 million patient
visits, 300,000 hospitalizations, and
20,000 to 50,000 deaths.1 The synergis-
tic properties of chicken soup may de-
crease the inflammatory response
associated with viral illnesses.
The Neutrophil Response
The body responds to cold symptoms
in the form of a hypersensitivity reac-
tion.2 During this reaction, the human
body experiences an inflammatory re-
sponse that Cohnheim describes as
having three characteristics: 1) blood
vessel dilation, which increases blood
flow to the area, 2) increased vascular
permeability, and 3) adherence of white
blood cells to the inner walls of vessels
at the site of injury. This inflammatory
response is nonspecific even on subse-
quent exposures to the same stimulus.2
It is a self-limiting response taking gen-
erally 8-10 days.2
Neutrophilic Suppression
In the October 2000 issue of Chest, the
authors state; colds are associated with
the generation of neutrophil chemotaxic
activities.3 The bodys response is in the
form of a hypersensitivity reaction. The
authors add that suppressing neu-
trophilic action could minimize symp-
toms associated with a cold or virus.
Natural Remedies
Chicken soup has been considered a
remedy for cold and viral symptoms
for centuries.4,5 Inhaling its warm va-
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16 The Nurse Practitioner Vol. 28, No. 6
pors raises the temperature of the res-
piratory passages and loosens thick-
ened secretions.6
An in vitro project initiated in 1998
and later published in October 2000
tested the effectiveness of market brand
soup products for the ability to inhibit
neutrophilic activity.3 The project
found that soup significantly inhibited
neutrophil migration with activity re-
sponsive in the solution or liquid part
of the soup mixture.3
Hot Water or Hot Soup?
Nasal airflow resistance was measured
in 15 healthy subjects before drinking
hot water, chicken soup, and cold water,
and then in 5- and 30-minute intervals.7
The researchers concluded that
drinking hot fluids helped to increase
nasal mucous velocity partially or com-
pletely through the inhalation of the
vapors. Hot water was superior to cold
water, but not as effective as hot
chicken soup. Hot tea and chicken soup
helped to improve the function of pro-
tective cilia guarding the body from en-
tering contagions.6
The Ideal Recipe
The active ingredients in traditional
recipes include: celery, onions, carrots,
parsley, mushrooms, and parsnips.
These are known for their medicinal
and antioxidant properties.8
Rennard et al. noted that aromatic
seasonings enhanced opening and re-
moval of purulent mucous.3
They tested 14 commercially avail-
able soups and compared neutrophilic
chemotaxis with a positive control la-
beled Grandmas recipe.3 The larger
the chemotaxis, the greater the ability
to inhibit neutrophils during cold
symptoms. Grandmas recipe con-
tained most of the same ingredients as
traditional recipes including spices such
as parsley, sage, thyme, salt and pepper.
Thirteen of the 14 brands inhibited
neutrophil movement less potently than
Grandmas recipe. One brand, Camp-
bells Ramen Noodles, Chicken Flavor,
had a greater amount of chemotaxis
than the control recipe. In this project,
tap water was heated and accounted for a
higher rating due to its vaporous quality.
Patient Management
More research is needed to find out
which ingredients are most effective.
Focusing on our body defenses through
chemotaxic activity may minimize
medications.
Chicken soup provides nutritional
support, helps alleviate dehydration,
and can be an effective tool for patient
care management.
REFERENCES
1. Bender MD, Bradley S: Editorial: The scientific ba-
sis of folk remedies for colds and flu. Chest 2000;
118 (4): 887-888.
2. McCance JL, Huether SE, eds: Pathophysiology, 3rd
ed. St. Louis: Mosby, 1998.
3. Rennard BA, Ertle RD, Gossman GL, et al: Chicken
soup inhibits neutrophil chemotaxis in vitro. Chest
2000; 118 (10): 1150-1155.
4. Jackson MD, Pauline M. Chicken Soup. West J Med
January 1994;(3).
5. Rosner F: The medical writings of moses mai-
monides. NY State J Med 1973;73:2185-2190.
6. Grossan MD: Chicken soup for allergies and
asthma. Cope Asth Allerg 1998;11(45).
7. Saketkhoo K, Januszkiewicz A, Sackner MA: Effects
of drinking hot water, cold water, and chicken soup
on mucous velocity and nasal airflow resistance.
Chest 1978;10:408-410.
8. Potter JD, Steinmetz K: Vegetables, fruits and phy-
toestrogens as preventative agents. IARC Sci Publ
1996;139:68-90.
ABOUT THE AUTHOR
Alan B. Hopkins, BSEE, RN, is an ACNP with Bell In-
ternational Medicine, Atoka, Tn.
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