Consumer columnist and West Hartford resident Harlan Levy has more than 20 years of experience writing stories about everyday experiences that anyone could encounter.

By Harlan Levy

My wife is the creator of her extremely delicious, nutritious chicken noodle soup. No one we know does it so well. It’s really a cut above such soups you find in delis.

And now that the weather has turned colder, and children are back in school sharing germs and colds and bringing them back home to infect parents, I’d say chicken noodle soup should be on the menu.

But is its reputation as a cold-healing product that feels like medicine just an old wive’s tale, or is there some basis for its curative value?

A timely report from Hartford HealthCare examines the evidence:

“Chicken noodle soup won’t make your cold disappear overnight,” said Hartford HealthCare’s Dr. Ulysses Wu. “It won’t kill the viruses that cause common colds. But there are real reasons it makes you feel better.”

• It keeps you hydrated. “When you’re sick, staying hydrated is half the battle,” Wu wrote. “Broth-based soups make that easier, because every spoonful delivers fluid along with flavor.” Unlike plain water, soup feels more satisfying when your appetite is low.

Also, fluids – whether warm or hot – will prevent dehydration. Warm liquids, in particular can make you feel better, because they increase the flow of nasal mucus, Wu said. “Chicken soup also combines that hydration with electrolytes like sodium and potassium, which are also key.”

In fact, when you have a fever and are sweating or blowing your nose constantly, your body loses both fluids and electrolytes. Soup helps replace both, which can prevent that drained, sluggish feeling that comes with dehydration, the report said.

• The steam makes breathing easier. You can breathe a little better after a few spoonfuls, because the steam rising from the bowl is doing some of the work for you. “The heat and steam from the broth can open nasal passages and relieve congestion, at least temporarily,” Wu said.

• The nutrients give your body a boost. Chicken soup usually includes protein, vegetables and herbs – all of which provide nutrients your body needs when it’s fighting infection. “Protein from chicken supports immune function, while vegetables add antioxidants and vitamins,” Wu said.

The gentle flavors are also easier on a sensitive stomach, the report said. If you’re too sick for heavy meals, soup offers calories, vitamins and minerals in a form your body can handle – keeping your strength up while your immune system does its job.

• Comfort food matters too. “When you’re sick, comfort plays a huge role in how you feel,” Wu stated. “That familiar flavor can ease stress, spark memories of being cared for, and make recovery feel a little less lonely. And feeling comforted, even in small ways, can help your body relax enough to heal.”
• Conclusion: Chicken noodle soup won’t cure your cold. But it can make symptoms easier to manage, keep you nourished, and maybe even speed up recovery.

Recipe

INGREDIENTS

• 1 large yellow onion
• 3 medium carrots
• 3 medium stalks celery
• 3 cloves garlic
• 2 tablespoons unsalted butter or olive oil
• 2 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)
• 5 sprigs fresh thyme
• 2 dried bay leaves
• 1 (2 1/2- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken
• 6 ounces dried extra-wide egg noodles (about 3 1/4 cups)
• 1/2 medium bunch fresh parsley or dill
• 1/2 large lemon (optional)

INSTRUCTIONS

1. Prepare the following, adding each to the same large bowl as you complete it: Dice 1 large onion (about 2 cups). Peel and cut 3 medium carrots crosswise into 1/2-inch thick rounds (about 1 3/4 cups). Cut 3 medium celery stalks crosswise into 1/2-inch thick pieces (about 1 1/4 cups). Mince 3 garlic cloves.
2. Melt 2 tablespoons unsalted butter or heat 2 tablespoons olive oil in a Dutch oven heavy-bottomed pot over medium heat. Add the onion mixture, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Add 2 (32-ounce) cartons low-sodium chicken broth, 5 sprigs fresh thyme, and 2 dried bay leaves. Increase the heat to medium-high and bring to a boil. Meanwhile, use 2 forks to shred the meat from 1 (2 1/2- to 3-pound) rotisserie chicken or 1 pound cooked, boneless chicken into bite-sized pieces (about 3 cups).
4. Add the chicken and 6 ounces dried extra-wide egg noodles to the soup. Reduce the heat to maintain a gentle simmer and cook until the noodles are just shy of al dente, 6 to 7 minutes or 1 minute less than the package instructions. Meanwhile, finely chop the leaves and tender stems from 1/2 medium bunch fresh parsley or dill until you have 1/4 cup.
5. Remove and discard the thyme sprigs and bay leaves. Taste and season with more kosher salt as needed. Add the chopped parsley or dill. If using, squeeze the juice from 1/2 large lemon until you have 2 tablespoons. Add to soup and stir to combine.

Recall

On Oct. 30 the consumer Product Consumer Commission recalled 54,940 Ana dining chairs, sold at Crate & Barrel, costing between $300 and $350 each, because the legs easily collapse.

Crate & Barrel listed 149 reports of chair legs breaking with injuries to heads, arms, backs, and faces. The chairs were sold before Jan. 23, 2025.

Hope you don’t have any of these fine-looking dangerous chairs.

NOTE: If you have a consumer problem, contact me at [email protected] (“Consumer” in subject line), and, with the power of the press, maybe I can help.

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