 A classic preparation of chicken noodle soup made with a stewing hen and flavored with thyme and black pepper | |
| Type | Soup |
|---|---|
| Course | Appetizer ormain course |
| Region or state | Global |
| Serving temperature | Hot |
| Main ingredients | Chicken,noodles |
Chicken soup is asoup made fromchicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clearchicken broth, often with pieces of chicken or vegetables; common additions arepasta,noodles,dumplings, or grains such asrice andbarley. Chicken soup is commonly considered acomfort food.[1]
Humans were already boiling food by the time thatchicken wasdomesticated in theNeolithic period, so it is likely that chickens were being boiled for soup.[2]
Modern American chicken soup, which typically includesroot vegetables such ascarrot,onion,leeks andcelery, was a staple across Northern Europe and was brought to the United States by immigrants.[3]
Variations on the flavor are gained by addingroot vegetables such as parsnip, potato,sweet potato and celery root; herbs such asbay 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 orturmeric are sometimes added as a yellow colorant.[citation needed]
Chicken soup can be a relativelylow 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]
Strictly speaking,chicken soup, unless qualified, implies that thesoup is served as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, rice, barley, or dumplings.[citation needed]
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.[citation needed]
Several terms are used when referring to chicken soups:
Chicken soup has long been touted as a form offolk medicine to treatrespiratory infections.[13] In 2000, scientists at theUniversity of Nebraska Medical Center inOmaha studied the effect of chicken soup on theinflammatory responsein vitro. They found that some components of the chicken soup inhibitneutrophil migration, which may have ananti-inflammatory effect that couldhypothetically lead to temporary ease from symptoms of illness.[14] However, since these results have been obtained from purified cells (and directly applied), the diluted soupin vivo effect is debatable.The New York Times reviewed the University of Nebraska study, among others, in 2007 and concluded that "none of the research is conclusive, and it is not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms."[15]
It has also been shown that chicken soup contains theamino acidcysteine, which is very similar toacetylcysteine, which is used by doctors for patients withbronchitis and other respiratory infections.[16]
Chicken soup is also known as "Jewish penicillin",[17] either aspenicillin,[18] or as alternative to penicillin.[19]
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ManyChinese soups are based onchicken broth. Typical Chinese chicken soup is made from old hens and is seasoned withginger,scallions,black pepper,soy sauce,rice wine andsesame oil.[20] A more elaborate version can be made from freshly killed spent hen and various herbs such asginseng, driedgoji, and old ginger root.[21] The soup is then boiled for hours.
Bogotá,Colombia's capital, is known for a version of chicken soup calledajiaco.[22] Along with chicken,ajiaco typically includesmaize, three types ofpotatoes,avocado,capers, and a herb calledguascas, and is served with a dollop ofcream.
Sancocho de gallina is another popular dish throughout Colombia and in neighboring countries. This is a broth that includes entire pieces of (often rather tough) soup henon the bone with large pieces ofplantain, potato,cassava and/or other vegetables.[23] A bowl ofsancocho is usually an entire meal.
The Danishhønsekødssuppe is traditionally cooked using largehens specifically reserved for soup, known assuppehøner ("soup-hens"). Vegetables likeceleriac, carrots, onions andleek are usually added and typical flavourings arethyme,laurels andwhite pepper. The soup may be served with small white dumplings and meatballs. As part of traditionalhousekeeping, the cooked meat is reserved for other dishes such ashøns i asparges ("hens in asparagus") orhønsesalat ("hens-salad").[24]
The French serve chicken-based forms of bouillon and consommé. Typical French seasonings for chicken soup includes: bay leaves, fresh thyme, drywhite wine and garlic.[25]
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 aSuppenhuhn (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 whichspices andsemolina dumplings or noodles are added. Another dish made with chicken broth, pieces of chicken, boiled vegetables, and spices is known asHühnereintopf,[27] meaning "chicken stew". Alternatively, homemade noodles may be added to the chicken broth, without vegetables, and with onlypickling spice,salt and pepper added to it.
InGhana, 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 withfufu or on its own.[28]
In Greece, chicken soup is most commonly made in theavgolemono ("egg-lemon") fashion, wherein beaten eggs mixed with lemon are added to a broth slowly so that the mixture heats up without curdling, also addingrice or pasta likekritharáki ("little barley;" orzo), resulting in a thicker texture; it is a traditional remedy forcolds,stomach aches, andhangovers.[29]
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] andparsnip. Soup vermicelli, semolina dumplings or thinSpätzle 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.
InIndonesia, chicken soup might appear assayur 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 issoto ayam;[33] aturmeric yellow spicy chicken soup with vegetables and noodle or vermicelli, served with steamed rice, pieces oflontong orketupat.[34]
In Italy, chicken soup is often served with pasta, in such dishes ascappelletti in brodo,tortellini in brodo andpassatelli.[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]
In Japan, chicken soup is known astorijiru.[37] Typically it starts withdashi, which is made from boilingkonbu (kelp) andkatsuobushi (dried skipjack tuna flakes), and not by boiling the chicken (whole chicken is not typically available in Japanese supermarkets)[citation needed]. After the dashi is prepared, pieces of boneless chicken thigh meat are usually used and combined with vegetables likedaikon radish, carrot,burdock,konnyaku,welsh onion, mushrooms, potatoes, and taro root. At the end, different seasonings are added depending on the region of the country or type of soup. It could be amiso-based soup or soy sauce-based. Cookingsake,mirin, salt, and vinegar are also used with the soy sauce or miso. The pork equivalent calledbutajiru is more popular than the chicken-based soup.[38]
Bone stocks forramen are also often made with chicken stock, and it is almost invariably used in the less commonkotteri variety.[39]
Chicken soup is a traditional dish of the EuropeanJewish 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 likeparsley and freshdill orthyme, and is often served withknaidlach (matzah balls),[40]kreplach (dumplings), lokshen (flat egg noodles), ormandlen (Shkedei Marak in Israel) (soup "almonds"). A traditional garnish waseyerlekh (little eggs). These unlaid chicken eggs were taken from a hen and boiled in the soup.[41][42] Modern health standards make these difficult to obtain now.
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Samgyetang is a Korean chicken soup withinsam (Korean ginseng),daechu (dried jujube fruits), garlic, ginger,glutinous rice, and sometimes other medicinal herbs.[43] It is believed to be not only a cure for physical ailments but also a preventer of sickness.[44]Dak baeksuk, a type of chicken broth with garlic, is also popular among Koreans.[45] It is believed by some to help cure minor illnesses such as thecommon cold. Some types of baeksuk also contains noodles, similar to chicken noodle soup.
Caldo de pollo, also known as Consome de Pollo, is a commonLatin-Americansoup 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 iscaldo tlalpeño which is garnished with chopped avocado, white cheese, and achipotle chile.[47]
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]
Chicken soup in the Philippines is calledsopas 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 calledmami 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.Tinola has chicken cuts in broth, with ginger,chayote, and chili pepper leaves.Sinampalukang manok is sometimes regarded as a chicken version ofsinigang, but here the meat is browned first before being boiled in the water and it uses tamarind leaves.[53]Kadyos, manok, kag ubad from theWestern Visayas usespigeon peas andbananapith.[54]
ThePolish chicken soup is calledrosół. 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.
Chicken soup is known ascanja, a chicken broth prepared withrice or pasta and shreddedchicken meat.[56] It is believed to help a person overcome colds and digestive problems, among other mild forms of sickness.[57]
In most regions of Romania, chicken soup known assupă de pui consists of a clear or dense sour soup with strained chicken and vegetable broth, and either noodles (tăieței) or dumplings (găluște) are added.[58] Different versions use pieces of chicken and pieces of boiled vegetables (like onion, carrot, parsnip, celery, zucchini, peas, beans, leaves and root of parsley or peppers) and are seasoned usually with sour cream (smântână), tomato juice, lemon juice, orborș.[58]
In Taiwan-style chicken soup, driedjujube 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 calledsan 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]
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.
Traditionally, chicken soup (or broth) in Britain is a clear and watery soup with chunky vegetables (such ascarrot,celery andonion), chicken,salt andpepper. However, a thick, creamy variety called cream of chicken soup,[62] which may not contain any vegetable pieces (depending on the recipe), is more popular today. A distinct version from Scotland that has become popular throughout the UK iscock-a-leekie soup, a clear, thin broth of shredded chicken and leeks.[63]
In the United States and Canada, chicken soup often hasnoodles or rice in it, thus giving it its common name of "chickennoodle soup".[64] The term may have been coined in a commercial for theCampbell 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 theAmos 'n' Andyradio 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 beroasted 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]
Often (but not always) sold as acondensed soup,canned chicken soup such asCampbell's Chicken Noodle Soup, is notable for its high sodium content:[65] 890 mg per1⁄2 cup serving. This gives a1+1⁄2 cup bowl of soup[66] about 2,500 mg of sodium, a full day's allowance in the case of this mainstream brand.[67] Other condensed chicken soups produced by Campbell's, such as Chicken with Rice[68] or Chicken & Stars Soup,[69] have similar amounts, as do generic versions of the product.[70]
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]
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To call chicken soup "Jewish penicillin" is to point to its limitations, not its virtues.
A cup of canned chicken noodle soup can have as little as 100 milligrams or as much as 940 milligrams of sodium.
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
Amount Per Serving (serving size) = 1/2 cup condensed Sodium 890mg
Sodium 820mg
Sodium 790mg
Chicken noodle soup has been especially vexing
