Page 1: Overview
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Send someone a delicious half-gallon of chicken soup. Above, Grandma’s Chicken Soup.
Probably every society makes a chicken soup; chickens are ubiquitous worldwide. It’s easy to make chicken soup: just boil chicken parts (or in less wealthy economies, the bones) in water with various vegetables and seasoning.
In older times and in less prosperous societies, chicken soup was/is prepared using hens (“soup hens” or “stewing hens”) too old to be effective layers, and therefore to tough and stringy to be roasted. While we have found such hens at farmer’s markets, they’re rarely seen in modern supermarkets, which focus on selling “broilers,” younger chickens. While our grandmother had access to soup hens, our chicken soup, made with supermarket broilers, is just as delicious. As with all ingredients, the better (more flavorful) the chicken, the better the soup.
A classic chicken soup is a clear broth, strained of much or all of the fat and served with pieces of chicken and vegetables. To make a meal of it, noodles, dumplings (including matzoh balls), rice or barley can be added.
Last Updated May 2018
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