Does Chicken Soup Really Help When You’re Sick? Find Out the Truth

Why Chicken Soup Helps When You’re Sick

1. Hydration and Electrolytes

When you’re sick, staying hydrated is crucial. The warm broth in chicken soup hydrates and replenishes lost fluids and electrolytes, helping your body function properly and soothe irritated throats and nasal passages.

National Institute on Aging emphasizes the importance of staying hydrated, especially when sick.

2. Nutritional Boost

Chicken soup is packed with nutrients. The chicken provides protein, while the vegetables like carrots, celery, and onions contribute an essential blend of vitamins (A, C, and K) and minerals like zinc that help support recovery.

3. Anti-inflammatory Properties

Studies suggest that chicken soup contains mild anti-inflammatory effects. This can help reduce upper respiratory symptoms, such as congestion and inflammation.

4. Clears Nasal Passages

The steam from hot soup helps loosen mucus and soothes a sore throat, providing relief when feeling congested. This effect is supported by the American College of Chest Physicians.

Source: Rennard, B. O., et al. “Chicken soup inhibits neutrophil chemotaxis in vitro.” Chest Journal, 2000.

5. Comfort and Stress Relief

Sometimes, the psychological benefits of a warm bowl of chicken soup are just as important as the physical ones. The act of eating something familiar and soothing can lower stress and promote a sense of well-being.

Source: Cleveland Clinic discusses the mind-body connection in recovery and the role of comfort foods.

Here’s an easy recipe for making homemade chicken soup quickly and effortlessly using your Instant Pot.

Instant Pot Chicken Soup Recipe

It’s loaded with immune-boosting ingredients and perfect for when you’re feeling under the weather.

Ingredients:

1 lb (450g) bone-in, skin-on chicken thighs or drumsticks
1 medium onion, diced
3 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley (or 2 tablespoons fresh parsley, chopped)
1 bay leaf
6 cups chicken broth (preferably low sodium)
1 cup water
Salt and pepper to taste
Optional: 1 cup cooked egg noodles or rice for serving

Instructions:

Prepare the Instant Pot: Turn it on and set it to the “Sauté” function. Add a drizzle of olive oil and brown the chicken thighs for 2-3 minutes on each side. Remove the chicken and set it aside.
Sauté the Vegetables: Add the onion, carrots, celery, and garlic to the pot. Sauté for 3-5 minutes until softened and fragrant.
Add Remaining Ingredients: Place the chicken back into the pot. Add the thyme, parsley, bay leaf, chicken broth, and water—season with salt and pepper to taste.
Pressure Cook: Secure the Instant Pot lid and set it to the “Sealing” position. Cook on “Manual” (or “Pressure Cook”) for 15 minutes.
Release Pressure: After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
Shred the Chicken: Remove the chicken thighs from the pot and shred the meat, discarding the skin and bones. Return the shredded chicken to the soup.
Serve: Stir well and adjust the seasoning if needed. Serve hot, optionally, with cooked egg noodles or rice.

This recipe makes about 4 servings and can be easily doubled for leftovers.

Want more recipes? Check out our Healthy Recipes.

Conclusion

Chicken soup might not be a miracle cure, but its benefits are undeniable. This humble dish remains a staple for sick days, whether it’s easing congestion, hydrating your body, or simply offering comfort.

With an Instant Pot, you can whip up a batch in no time, ensuring you’re always prepared to face whatever bug comes your way.

Pro Tip: Pair your chicken soup with plenty of rest and fluids for the best results.