Column from January 20, 2011

Chicken soup really helps

Can you believe the weather we’ve had lately? These really are record-breaking temperatures for this time of year.

I’m concerned for the farmers, though. There is so much standing water in the fields and that may present a problem in the spring when they are ready to plant their crops.

Another issue is that this is the time of year when colds and the flu are common. In fact, we’ve been dealing with that at our house the last couple weeks. I had a nasty head cold last week, which is much better now.

Eric, however, was down with the flu. When he came home from the doctor with the diagnosis, I rushed up to the health department and got my flu shot. I had been so busy over the holidays, so I didn’t get it earlier like I should have.

The nurse said she hoped I wasn’t too late. Fortunately, I had avoided getting the flu.

My son’s girlfriend’s parents sent over a huge pot of chicken soup with dumplings and it did make us feel better. There’s a lot to be said for chicken soup. Even scientists say it helps, although they aren’t certain why.

One thing they do know is that it contains several ingredients that boost the body’s immune system and it has anti-inflammatory properties. For example, chicken soup helps stop of movement of neutrophils, which can stimulate the release of mucus – the cause of coughs and stuffy noses.

Also, the vitamins in some of the ingredients, such as the vegetables, are definitely beneficial even when you’re not sick.

There’s also the “TLC” factor. Just knowing someone took the time to fix the soup for you can make you feel lots better.

Whether or not chicken soup helps fight colds and flu, scientists don’t have any immediate plans to do more tests. They all agree the main thing people care about is that it tastes good and that’s the best reason of all to eat chicken soup.

Chicken soup with dumplings

8 cups water

2 pounds chicken wings

1 large (1 cup) onions, chopped

1 bay leaf

3 (1-1/2 cups) carrots, sliced

2 ribs (1 cup) celery, chopped

1/2 teaspoon garlic salt

Salt

Pepper

Dumplings:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons cold butter

1/2 cup milk

3 tablespoons chopped fresh parsley

Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat until mixture comes to a full boil (10 to 15 minutes).

Reduce heat to low. Cover; cook until chicken is tender and comes off bones (1 to 1-1/2 hours).
Remove chicken from broth. Cool chicken slightly; remove from bones. Discard bones and skin. Strain broth.
Return chicken and broth to saucepan. Add remaining onions, pepper and all remaining soup ingredients. Cook over high heat until mixture comes to a boil (10 to 15 minutes).

Reduce heat to low. Cook until carrots are tender (5 to 10 minutes).
Meanwhile, stir together flour, baking powder and 1/4 teaspoon salt in small bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley.

Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes. Uncover; continue cooking 10 minutes.

Salt and pepper to taste.