The influenza virus, commonly known as the flu, causes a respiratory illness marked by symptoms like fever, body aches, and congestion. Cultures worldwide have long used chicken noodle soup as a restorative measure against such ailments. Scientific evidence suggests that the soup’s components offer tangible benefits to the body as it fights infection. This article examines how chicken noodle soup may support the body during a flu infection.
How Broth Supports Fluid and Electrolyte Balance
The broth, the liquid base of the soup, addresses a primary concern during a flu infection: dehydration. Fever and increased sweating, the body’s natural ways of regulating temperature, cause significant fluid loss. Fluid is also lost through a runny nose or excessive mucus production.
Consuming broth helps replenish lost water, which is required for recovery. Unlike plain water, broth contains electrolytes, particularly sodium and potassium. These minerals are vital for maintaining fluid balance inside and outside the body’s cells and supporting nerve and muscle function. The combination of fluid and minerals facilitates efficient absorption, helping to prevent the sluggish feeling that accompanies dehydration.
Nutritional Components and Immune Support
Beyond hydration, the ingredients in chicken noodle soup deliver a concentrated source of nutrients that support the immune system’s work. The chicken itself provides easily digestible protein, a source of amino acids that serve as the building blocks for immune cells and antibodies. The amino acid cysteine, which is released when chicken is cooked, is chemically similar to acetylcysteine, a medication sometimes used to break down mucus.
Vegetables such as carrots, celery, and onions contribute essential micronutrients and antioxidants. Carrots are rich in Vitamin A, which maintains healthy mucous membranes. Celery and onions provide Vitamin C and other compounds that protect cells from free radical damage. These vitamins and antioxidants support the function of various immune system components.
Scientific research suggests chicken soup may have a direct anti-inflammatory effect on the respiratory system. Studies indicate that a component of the broth may mildly inhibit the movement (chemotaxis) of neutrophils. Neutrophils are white blood cells involved in the inflammatory response. Slowing their movement into the upper respiratory tract may reduce inflammation associated with flu symptoms like congestion, potentially contributing to a faster resolution of symptoms.
Symptom Relief Through Warmth and Steam
The immediate, physical sensation of consuming warm chicken noodle soup also provides symptomatic relief. The warmth of the liquid itself is soothing to a sore or irritated throat, which is a common complaint during the flu. Warm liquids are believed to promote the flow of nasal mucus, which helps to thin secretions and make them easier to expel.
The steam rising from the hot bowl acts as a natural, temporary decongestant. Inhaling the steam helps open up the nasal and sinus passages, providing a welcome reprieve from congestion. This relief allows for easier breathing, which is beneficial when attempting to rest and recover. The familiarity and comforting nature of the soup also offers a psychological benefit that may indirectly support the recovery process.