Chicken Soup Adverse Reactions

Toxicology

Commercial soup bouillons may contain trace amounts of mutagens. Anaphylaxis to chicken soup has been reported.
Chicken soup is obtained from a hot water infusion of selected parts of the common chicken Gallus domesticus .

History

Chicken soup has long been recognized as an important part of the physician's armamentarium. Therapeutic observations were recorded as far back as 60 A.D. by Pedacius Dioscorides, an army surgeon under the emperor Nero. He was responsible for the book “De Materia Medica,” which, among other natural science knowledge, discusses chicken soup. Aretaeus the Cappadocian (2nd to 3rd century), an author of causes, symptoms and treatments of diseases, is credited with describing how boiled chicken can treat respiratory tract disorders. 
As early as the 12th century, the theologian and physician Moses Maimonides wrote “Chicken soup . . . is recommended as an excellent food as well as medication.” He further specified that “One should not use the too large, that is of more than 2 years of age; nor the too small, that is those in whom the mucus still prevails; neither too lean, nor those who through feeding becomes obese; but those that are fat by nature without being stuffed.” 
Chicken soup was used in Europe for centuries, but disappeared from commercial production after the inquisition. It remained popular in European tradition, and its use has grown steadily over the last 300 years.

Chemistry

While details of the chemistry of chicken soup are poorly understood, it is recognized that the composition of this material can vary considerably, generally being related to the production technique. Some investigators have expressed concern about the cholesterol content of chicken soup, but there appears to be little evidence of a hypercholesterolemic effect when ingested in moderation.