Seattle's Child: Chicken Noodle Soup

October 2006

Health Notes: Does Chicken Noodle Soup
Really Help Kids Feel Better?

Eating a bowl of chicken noodle soup to relieve cold and flu symptoms is as much about comfort as it is nutrition.

The steam from a piping hot bowl of brothy soup may well help clear the sinus pathways, at least temporarily. Vegetables commonly found in homemade chicken noodle soup, such as carrots and greens, are full of antioxidants that help boost the immune system. The soft noodles slide down the throat with very little effort and provide energy to fight off infection. Small, tender bits of chicken are easy to eat and the protein helps heal sore noses. If broth is the only part of the soup that sounds good, don’t worry. It provides important fluids and electrolytes and helps with hydration. If you make broth from scratch, it is full of nutrients too.

When children feel sick, though, the best part of eating chicken noodle soup (whether from a can or made from scratch) is the tender loving care that often accompanies it. In an effort to “get the child to eat,” parents may sit and eat with their child or allow him to eat on the couch while wrapped in a warm, cozy blanket. They may gently cuddle and hug their child more often in comforting ways while talking in a hushed, soothing voice. After the meal, parents may forego other tasks and softly rock with their child while reading or singing.

Wouldn’t you feel better if a loved one invited you to eat a delicious bowl of soup and then gently rocked you to sleep?

Katy Levenhagen, R.D., works with the Partners in Child Care Program at the Snohomish Health District (425-339-5230; www.snohd.org).

Made from Scratch Chicken Noodle Soup
(Feeds 6-8 sick children and a couple of nurturing adults.)

1 medium to large chicken
5 medium-sized carrots, washed, sliced lengthwise and chopped
1 onion, chopped
6 celery stalks with tops, sliced lengthwise and chopped
A quarter of a pound of green beans, cut into 1-inch sections
3-4 cups of assorted chopped greens such as kale, chard or spinach (provides extra antioxidants to fight off infections)
A quarter to a third of a pound of spaghetti noodles broken into 1- to 2-inch pieces, or alphabet pasta
2-3 cloves of garlic, minced or pressed through a garlic press
1 bay leaf
2 chicken-flavored bouillon cubes, optional (increases the salt content)

Place chicken and bay leaf in a large pot and add approximately 3 quarts of water to cover the chicken. (To reduce fat, remove most of the chicken skin before cooking.)

Bring to a boil, then cover and simmer for two hours until the chicken can easily be pulled from the bone.

Strain off the stock into a large pot and set the chicken aside. (To reduce fat, put the stock in the freezer for 30-60 minutes and then skim off the fat from the top.)

Wash and chop the vegetables into bite-sized pieces. Add the carrots, onions, celery and garlic to the stock, cover and simmer for 30 minutes.

Meanwhile, discard the chicken skin and remove the meat from the bone. Chop chicken into small pieces.

Add the chicken, green beans, greens and the noodles to the pot, cover and simmer for another 15-20 minutes or until noodles are fully cooked. Season to taste with salt and pepper.

For a quick recovery, serve with a smile and a soothing hug.

Time saving tip: 2 quarts of canned chicken stock and 1.5-2 pounds of cooked, diced chicken meat can be substituted for the whole chicken and stock. Frozen vegetables can also be used instead of fresh.

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