The student media organization of California State University Northridge

Daily Sundial

The student media organization of California State University Northridge

Daily Sundial

The student media organization of California State University Northridge

Daily Sundial

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Chicken soup myth debunked

When under the weather, there’s nothing like snuggling up with a nice warm bowl of chicken noodle soup. For years, people have turned to the soup as a remedy to treat the common cold.

‘I usually eat it when I’m sick,’ said Brandy Reid, a 24-year-old sociology major.

‘I’ve always been told that when you’re sick, you should eat chicken noodle soup and sleep.’

According to WebMD, chicken noodle soup can help alleviate inflammation. The steam from a hot bowl of soup also helps open nasal passages. Although tests have been unable to prove that the soup has the ability to cure the common cold, it makes you feel good in the process.

‘It makes me feel warm inside,’ said Reid.

‘Like I’m a kid again and my mom and grandma are taking care of me.’

The power of this soup lies in its ingredients. Depending on the vegetables used’ they can provide many vitamins and nutrients. The broth itself can soothe a sore throat, while the carbohydrates in the noodles give the body energy to fight off illness. Some variations of chicken noodle have ginger among its ingredients, which, as stated by WebMD, helps settle stomachs, a common symptom of the flu. The best thing about the soup is not only does it make you feel good, it tastes good.

‘I like the flavor, and I love chicken,’ said Reid.

As the season steadily changes and the weather grows cooler, the body becomes prone to illness. Beat the weather and make some soup in advance. Homemade chicken noodle soup can be frozen for up to three months and saved for a ‘rainy day.’ Get started today. Here is a nice and easy recipe for chicken noodle soup that can make anyone feel better, even when your temperature says otherwise. ‘

Brie’s Chicken Noodle Soup

1 chicken, cut into 8 pieces
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 fresh thyme sprigs
1 bay leaf
Handful of whole flat leaf parsley, finely chopped
2 tablespoons minced fresh ginger
2 quarts chicken stock, low
8 ounces dried egg noodles
1 tablespoon lemon juice
Salt and Pepper


Season chicken pieces with salt and pepper. Place a soup pot over medium-high heat and coat with the oil. Cook chicken parts, garlic, onion, celery, carrots, thyme and bay leaf over medium-high heat for about 6-8 minutes. Add chicken stock to the pot. Bring it to a boil. Reduce heat, cover partially and simmer until chicken is cooked through. Should take about 20 minutes. Boil water in a separate pot and cook noodles according to package instructions.

(Cooking noodles separate prevents the noodles from absorbing all of the chicken stock) When cooked, drain and set aside.

Remove chicken from soup pot and place in a bowl. Turn off flame under pot. Allow chicken and stock to cool slightly. Remove bones and skin from chicken. Cut or pull apart chicken meat into small pieces, about ‘frac12; and inch to 1 inch in size, and set aside.’

Spoon the fat off the top of the chicken stock. Return to simmer. Add chicken, ginger, and parsley to the pot and simmer for a 3-5 minutes, to heat through. Season soup to taste with salt and pepper. Add lemon juice at the end.

To serve, add noodles to bowl, ladle in soup, and Enjoy!

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