Chicken soup
noodles | |
Chicken soup is a
History
Humans were already boiling food by the time that
Modern American chicken soup, which typically includes
Preparation
Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root; herbs such as bay leaves, parsley and dill; other vegetables such as zucchini, whole garlic cloves, lettuce, or tomatoes; and black pepper.[4][5] The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. Saffron or turmeric are sometimes added as a yellow colorant.
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Homemade chicken soup with elbow macaroni, chicken pieces, carrots and celery
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Chicken soup with dark, leafy greens
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Southern Chinese-style chicken soup with mushrooms and corn pieces
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Homemade chicken noodle soup cooking
Nutritional value
Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top.[6] A study determined that "prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH".[7]
Terminology
Strictly speaking, chicken soup, unless qualified, implies that the soup is served as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, rice, barley, or dumplings.
Cream of chicken soup is a thick, creamy, soup made with chicken stock and pieces, combined with milk (or cream) and flour, which might contain vegetable pieces, depending on the recipe.
Several terms are used when referring to chicken soups:
- Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles.[8] Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.[9]
- Chicken bouillon or bouillon de poulet is the French term for chicken broth.[9]
- Chicken consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it.[10][9]
- Chicken stew is a more substantial dish with a higher ratio of solids to broth. The broth may also be thickened[11] toward a gravy-like consistency with a roux or by adding flour-based dumplings (matzah balls do not have the same thickening effect).[9]
- Chicken soup base are often used instead of chicken stock prepared from scratch.[9]
Health effects
Chicken soup has long been touted as a form of
It has also been shown that chicken soup contains the amino acid cysteine, which is very similar to acetylcysteine, which is used by doctors for patients with bronchitis and other respiratory infections.[16]
Chicken soup is also known as "Jewish penicillin",[17] either as ersatz penicillin,[18] or as alternative to penicillin.[19]
In different cultures
This section needs additional citations for verification. (September 2022) |
China
Many
Colombia
A bowl of sancocho is usually an entire meal.
Denmark
The Danish hønsekødssuppe is traditionally cooked using large
France
The French serve chicken-based forms of bouillon and consommé. Typical French seasonings for chicken soup includes: bay leaves, fresh thyme, dry white wine and garlic.[25]
Germany
In Germany, chicken soup is made with chicken broth, vegetables, such as carrots, spices and herbs and small noodles. For the broth, a large hen, called a Suppenhuhn (lit.: "soup hen"), may be boiled, and pieces of it—especially from the boiled breast—can later be added to the soup.[26] In southern Germany, homemade chicken soup typically consists of chicken broth, to which
Ghana
In Ghana, chicken soup, also known as Chicken Light soup is made by cooking the chicken in a blended mixture of tomatoes, onions, pepper and other spices and sometimes garden eggs and is served primarily with fufu or on its own.[28]
Greece
In Greece, chicken soup is most commonly made in the
Hungary
Hungarian chicken soup is a clear soup, a consommé, called Újházi chicken soup.[30] A consommé with entire pieces of chicken, chicken liver and heart, with chunky vegetables and spices like whole black peppercorn, bay leaves, salt and ground black pepper. The vegetables boiled along with the pieces of chicken are usually carrots, celeriac, parsley root[31] and parsnip. Soup vermicelli, semolina dumplings or thin Spätzle noodles or small dumplings are also added to the soup. Even other vegetables may be used, such as green peas, a whole tomato and whole onions boiled along with the soup, mushrooms, asparagus, celery, green pepper, cauliflower, kohlrabi, green beans or parsley, in different combinations.
Indonesia
In Indonesia, chicken soup might appear as sayur sop, vegetable and chicken broth soup that contains chicken pieces, potato, green beans, carrot, celery, and fried shallot.[32] Another chicken soup variant commonly found across the country is soto ayam;[33] a turmeric yellow spicy chicken soup with vegetables and noodle or vermicelli, served with steamed rice, pieces of lontong or ketupat.[34]
Italy
In Italy, chicken soup is often served with pasta, in such dishes as cappelletti in brodo, tortellini in brodo and passatelli.[35] Even when served on its own, the meat and any vegetables used are usually removed from the broth and served as a second dish.[36]
Japan
In Japan, chicken soup is known as torijiru.
Bone stocks for ramen are also often made with chicken stock, and it is almost invariably used in the less common kotteri variety.[39]
Jewish (Ashkenazi)
Chicken soup is a traditional dish of the European Jewish kitchen. The Russian and Polish Jewish communities use a relatively high proportion of chicken stock for their soup, made mostly from the bones. The soup is prepared with herbs like
Korea
Mexico
Caldo de pollo, also known as Consome de Pollo, is a common Latin-American soup made with whole chicken pieces instead of chopped or shredded chicken, and large cuts of vegetables, such as half-slices of potatoes and whole leaves of cabbage.[46] Another variation of chicken soup is caldo tlalpeño which is garnished with chopped avocado, white cheese, and a chipotle chile.[47]
Peru
Aguadito de pollo is a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices.[48]
Caldo de Gallina (lit., "broth of hen"), the Peruvian form of chicken soup, is made with whole pieces of chicken instead of chopped or shredded chicken, along with potatoes, egg noodles, and hard-boiled eggs. Lime wedges and chili or aji pepper paste are added as condiments.[49]
Philippines
Chicken soup in the Philippines is called sopas and has some western influences in it. While there are many variations in the recipe, it usually contains chicken strips in broth, onions, vegetables (mainly carrots, cabbage and celery), and macaroni noodles. It is cooked with evaporated milk to give it richer flavor. Sopas is normally associated with the cold, rainy season in the Philippines, and may thus be regarded as local comfort food.[50][51]
Another chicken soup is called mami which its style derives from its other Asian neighboring countries, especially East Asia and normally served with sliced chicken, broth, noodles, chopped vegetables. Mami is also associated with the cold, rainy season as well.[52]
Other chicken dishes are considered soups.
Poland
The Polish chicken soup is called rosół. It is commonly served with fine noodles, boiled carrots and parsley every Sunday.[55] The broth is served separate from chicken meat.
There are many types of rosół, as:
Rosół Królewski[55] (royal rosół), made of three meats: beef or veal, white poultry (hen, turkey or chicken) and dark poultry as duck, goose (crop only), just a couple of dried king boletes, one single cabbage leaf and a variety of vegetables such as parsley, celery, carrot, and leek. The cooking must take at least six hours of sensitive boiling over a small fire.[55] At the end, softly burnt onion is added to the soup.
Rosół myśliwski (The hunter's rosół) is made of a variety of wild birds[55] as well as pheasant, capercaillie, wood grouse, black grouse, or grey partridge, with a small addition of roe deer meat, a couple of wild mushrooms, and 2–3 juniper fruits.
Portugal and Brazil
Chicken soup is known as
Romania and Moldova
In most regions of Romania, chicken soup known as
Taiwan
In Taiwan-style chicken soup, dried jujube fruits, dried shiitake, and other various herbs are also sometimes added. While it may be possible to use regular ginseng in the recipe, a special type of ginseng called San qi is commonly used.[59] This is grown almost exclusively in Wenshan County, Yunnan Province. The roots are powdered for ease of use, although it may also be possible to use the flowerheads.[60]
Russia and Ukraine
East Slavs traditionally prefer an often simple chicken and vegetable bouillon with added noodles or rice, and a pinch of fresh herbs.[61] Another type of chicken soup includes chicken, noodles, carrot, potato and onion.[61] Some cooks add chopped boiled egg and even sour cream to their variations of the soup.
United Kingdom
Traditionally, chicken soup (or broth) in Britain is a clear and watery soup with chunky vegetables (such as
United States and Canada
In the United States and Canada, chicken soup often has noodles or rice in it, thus giving it its common name of "chicken noodle soup".[64] The term may have been coined in a commercial for the Campbell Soup Company in the 1930s. The original 21 varieties of Campbell's condensed soup featured a "chicken soup with noodles", but when it was advertised on the Amos 'n' Andy radio show in the 1930s by a slip of the tongue the soup was referred to as "chicken noodle soup".[9] Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for roasting or broiling) are often used to make soup.[9]
Canned chicken soup
Often (but not always) sold as a
Canned chicken soup with much less sodium than the traditional formulation is available, including many varieties produced by Campbell's, some with as little as 100 mg of sodium.[65] Campbell's claims production of a chicken noodle soup that will find broad consumer acceptance—in short, that will sell—is very difficult, so it has to balance healthfulness with sodium content.[71]
Usually, the main ingredients of this canned soup are:[4][5]
- Chicken Broth
- Chicken
- Noodles
- Carrots
- Salt
- And others such as celery, lettuce, or mushrooms depending on the brand
In media
- There is a series of motivational therapy books entitled Chicken Soup for the Soul.[72]
- Chicken Soup was the title of a short-lived 1989 ABC sitcom starring Jackie Mason.[73]
- "
- Chicken Soup with Barley is a 1956 play by British playwright Arnold Wesker. It explores the challenges faced by a family of communist Jewish immigrants in the UK from 1936 to 1956.[76][77]
- Chicken Soup with Rice is a poem by author and illustrator Maurice Sendak. It was popularized in 1975 by a cartoon musical on TV titled Really Rosie. Carole King voiced the title character. She also wrote the music and sang all the songs.[78][79][80]
- Andy Warhol's work Campbell's Soup Cans depicts five varieties of Campbell's soups: chicken noodle, chicken gumbo, cream of chicken, chicken with rice, and chicken vegetable.[81][82]
- South Korean rapper J-Hope, from the K-pop group BTS, released a solo single titled "Chicken Noodle Soup" in 2019, featuring Becky G.[83]
- Australian Jewish punk rock band YIDcore released an EP in 2002 called The Great Chicken Soup Caper. The band’s mascot is a rubber chicken.[citation needed]
See also
References
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- ISSN 0362-4331. Retrieved 4 February 2019.
- ^ a b "Basic Chicken Soup". Martha Stewart. Retrieved 4 August 2022.
- ^ a b "Simple Chicken Soup". Food Network. Retrieved 4 August 2022.
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- ^ Parker-Pope, Tara (2007), "The Science of Chicken Soup" (12 October issue).
- ^ Condor, Bob (10 January 1996). "Strategies To Help You Survive The Cold Season". Chicago Tribune.
- ^ Oliver, Jamie. "Jewish penicillin". Jamieoliver.com. Retrieved 14 October 2016.
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To call chicken soup "Jewish penicillin" is to point to its limitations, not its virtues.
- The Huffington Post. Retrieved 14 October 2016.
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- ISBN 978-0-692-72625-9pg. 153
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A cup of canned chicken noodle soup can have as little as 100 milligrams or as much as 940 milligrams of sodium.
- ^ Anahad O'Connor (2 August 2011). "The Problem With Serving Sizes" (Well blog). The New York Times. Retrieved 30 April 2015.
A similar number of the people asked, 61 percent, said they would also eat the entire can of a condensed soup, like Campbell's Chicken Noodle, which lists 2.5 servings per can. A single serving contains 890 milligrams of sodium, and the full can has 2,390 milligrams
- ^ "Chicken Noodle Soup Nutrition Facts". campbellsoup.com. Campbell's Soup. Archived from the original on 27 October 2015. Retrieved 30 April 2015.
Amount Per Serving (serving size) = 1/2 cup condensed Sodium 890mg
- ^ "Chicken with Rice Soup Nutritional Facts". campbellsoup.com. Campbell's Soup. Retrieved 30 April 2015.
Sodium 820mg
- ^ "Chicken & Stars Soup Nutritional Facts". campbellsoup.com. Campbell's Soup. Retrieved 30 April 2015.
Sodium 790mg
- ^ From label of Shurfine Chicken Noodle Condensed Soup, "900mg" per 1/2 cup serving. accessed 30 April 2015
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Chicken noodle soup has been especially vexing
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Further reading
- Aish HaTorah Women's Organization (1987). The Taste of Shabbos: The Complete Sabbath Cookbook. Jerusalem:Feldheim Publishers. ISBN 0-87306-426-7.
- definitions and history of stock, broth, bouillon and consommé from various sources
- Rennard, BA, Ertl, RF, Gossman, GL, et al.. (2000). Chicken soup inhibits neutrophil chemotaxis in vitro. Chest. 118, 1150–1157
- Ohry, A, Tsafrir, J. (1999) Is Chicken Soup an Essential Drug? Canadian Medical Association Journal. 161 (12)
- Rosen, H. N.; Salemme, H.; Zeind, A. J.; Moses, A. C.; Shapiro, A.; Greenspan, S. L. (1994). "Chicken soup revisited: Calcium content of soup increases with duration of cooking". Calcified Tissue International. 54 (6): 486–488. S2CID 34474821.