No one seems to have a monopoly on the insight of the value of chicken soup. Three batches of soup prepared in the home of Dr. Rennard were studied in the laboratory under controlled conditions. Researchers collected neutrophils from blood donated by healthy, non-smoking volunteers. The study focus was to find out if the movement of neutrophils the most common white cell in the blood that defends the body against infection would be blocked or reduced by chicken soup. Researchers suspect the reduction in movement of neutrophils may reduce activity in the upper respiratory tract that can cause symptoms associated with a cold.
Colds are the result of infection in the upper respiratory tract, which causes inflammation.
Although colds are not completely understood, it is believed the inflammation contributes to cold symptoms. Dr. Rennard theorized if soup can stop or reduce inflammation, it might reduce the symptoms of a cold. In the laboratory, UNMC scientists diluted the soup and subjected the neutrophils to several variations of the soup, including vegetables, chicken and a combination of the ingredients. The team found the movement of neutrophils were reduced. Samples taken during the initial stages of the soup with chicken broth alone were not found effective in inhibiting neutrophil movement.