Chicken soup can be thin or thick and seasoned lightly or heavily.
All types of chicken soup are based on broth or stock made from simmering or boiling whole chickens or chicken parts. The varieties range from simple, light combinations of one or two ingredients, to complex mixtures of herbs, spices, vegetables, rice, pasta and thickeners. Chicken soup is sold ready-to-eat, or in condensed or dried forms that require water for reconstitution.
Clear Types
Chicken broth is made by slowly simmering chicken in water seasoned with herbs and spices. Vegetables sometimes are added as a flavoring and removed before serving. Broth served as a clear, light soup with no other ingredients is called bouillon and often is used as an ingredient in other dishes to add richness and taste. If the liquid has such starches as pasta, rice or vegetables mixed in to add body, it is referred to as soup. Two popular chicken soups, chicken noodle and chicken rice, are made from broth, chicken pieces and vegetables. Chicken consomm is broth purified by stirring in raw egg whites that collect the fat and residue from the liquid. The egg white raft is removed, leaving a clear, rich liquid behind.
Thick Soups
To give chicken soup more substance and heartiness, you can thicken the broth with eggs, butter and cream. These additions create a veloute, which is the adjective form of the French word velour (velvet in English). Chicken soup also can be thickened with heavy cream or the incorporation of a b chamel sauce into the broth. For a low-fat, thick chicken soup, add such pureed root vegetables as parsnips or potatoes to the pot.
Ethnic Varieties
Countries around the world season chicken soup with local ingredients, spices and herbs common to their particular cuisines. Greeks add lemon, mint, oregano and egg yolks to their version. Tanzanian chicken soup is made sweet and fragrant with tomato, coconut, banana, curry powder and red chile. Chicken soup in India is spicy, thick and includes lentils, onion, carrot, apple, chili powder, curry powder, coconut milk and rice. Indonesian chicken soup is thin and full of complex tastes created by the combination of lemon juice, peanuts and molasses. Vietnamese chicken soup is a combination of broth, onions and cellophane noodles flavored with fish sauce and lemon juice. Mexicans spice their version of chicken onion, chile peppers, tomatoes and lime.
Choosing Soup Types
For the soup course of a formal dinner, serve a light, clear broth or consomm that whets the appetite and is not too filling. A light broth with minimal seasonings is a comforting food for someone feeling under the weather. If soup is served as an entr e, choose a hearty variety with lots of vegetables, chicken and noodles or a rich, substantial soup fortified with eggs and cream.
Tags: chicken soup, soup with, broth with, chicken soup with, curry powder, herbs spices