He claims an amino acid released from the chicken during cooking resembles a drug prescribed for bronchitis and other respiratory problems. The authors are Dr. Abraham Ohry, associate professor and head of the neurorehabilitation department, and Dr. Jenni Tsafrir, reference services head at the Medical Library, Chaim Sheba Me di cal Center. Dr. Marvin Sackner published that study in the medical journal Chest in 1978, which claimed that sipping hot chicken soup cleared up congestion better than plain hot or cold water. And the authors of an even earlier study in the '50s believed that a particular aromatic component of chicken soup, similar to sulfur, is responsible for its effect. He claims that much of its curative powers is actually a placebo effect.
Cookbooks abound in chicken soup variations.
In tall, narrow stockpot, bring chicken and water to boil. Lower heat, simmer about 30 minutes. Remove chicken with slotted spoon, cool slightly. Remove and discard skin. Remove meat, tear into bite-sized pieces and refrigerate for use in soup or a later salad.