Chicken soup has been scientifically proven to have anti-inflammatory properties, even if diluted with water. It cures, beyond a doubt, the wounds of the soul and also helps in clearing cold ridden stuffed noses and sore throats. The actual reason may well be the placebo effect. The very fact that chicken soup is eaten hot and most of us grew up believing it had Mom's magic touch, could be the actual curative here. But whatever the reason, it is a fact that when one is down with an irritating cold, chicken soup is the best idea for dinner. The basic recipe is of course, chicken pieces and bones with lots of vegetables and water, cooked in a crock pot over slow flame for hours together. The flavor of the chicken is to die for, while all the other additives also taste no less. Besides, the broth is the real thing. To this basic recipe, each culture adds its own touch. Depending on the local taste and availability, Central European chicken soup does not taste the same as Mexican chicken soup, which differs from the South East Asian variety. Thai chicken soup is laced with galangal while Mexicans prefer theirs red hot with a dash of lime, served with a large dollop of salsa. The only common things are the poor bird and the water in gallons!! Ingredients 1.5 kg chicken pieces 2 liters water Condiments for flavoring: 2 bay leaves 3 cloves 1 stick of cinnamon 5 peppercorns 2 tsp butter ½ cup chopped green onions / celery 1 medium-sized carrot - cubed 1 cup corn kernels 1 clove garlic Salt for seasoning In a huge pot, heat the butter and put in crushed garlic, all the spices and the chicken pieces. Saute the chicken for some time, till the chicken pieces are slightly browned. Then add the chopped vegetables. Stir for some more time till the juices of the chicken pieces coat the vegetables well. Add the water and cover. Cook for about two hours on very low heat. The cooking has to be done till the chicken is no longer pink and the vegetables are soft. Asian Chicken Soup Ingredients 2 cups sliced cooked chicken 5 cups chicken stock 2 tablespoons minced ginger root 2 cloves garlic, minced 3 peppercorns 2 tsp sesame oil 1 cup snow peas, sliced oblique 1 cup sliced bamboo shoots, rinsed ½ cup chopped green onions / celery 1 tablespoon rice wine or white wine vinegar Salt and red pepper flakes, to taste In a large pot, heat oil over medium heat. Add ginger root and crushed garlic and saute, not letting the garlic brown. Add the chicken stock and bring the mixture to a boil. Stir in the snow peas, green onions and bamboo shoots and simmer the mixture until the peas are tender, say about 5 minutes. Stir in the chicken, rice wine vinegar, sesame oil, salt, and red pepper flakes and the peppercorns. Simmer the soup until the chicken is heated through. Serve hot.