Chicken soup is a soup made of chicken, boiled in water, usually with a variety of other ingredients. The classic chicken soup consists of a clear chicken broth, often with chicken or vegetable cuts; Common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has gained the reputation of traditional medicine for colds and influenza, and in many countries it is considered a soothing food.
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Variations in taste are obtained by adding root vegetables such as sweet potatoes, potatoes, sweet potatoes and celery root, spices such as parsley, dill, other vegetables such as zucchini, whole cloves of garlic or tomatoes and black pepper. The soup should be brought slowly to a boil and then boiled in a covered pan on a very low fire for one to three hours, add water if necessary. Clearer broths are achieved by shifting a drop of fat from the top of the soup when cooked, first bringing the chicken to boil from a pot of cold water and dispose of water before continuing, or stretching it through a sieve or a thin cloth. Saffron or turmeric is sometimes added as a yellow dye. Then, the chicken can be shredded by hand and stored in the refrigerator until ready for use in the soup.
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Nutritional value
Chicken soup can be a relatively low fatty food: fat can be removed by cooling the soup after cooking and scratching the frozen fat layer from above. A study determined that "cooking longer than bone in soup increases the calcium content of soup when cooked on acid, but not at neutral pH".
Terminology
Actually, chicken soup , except the eligible ones, implies that the soup is served as a thin broth, with cuts of meat, and possibly vegetables, and noodles, rice, barley, or dumplings.
Chicken Soup Cream is a thick, thick soup made with chicken broth and pieces, combined with milk (or cream) and flour, which may contain vegetable cuts, depending on the recipe.
Some terms are used when referring to chicken soup:
- Chicken broth is the liquid part of the chicken soup. Broth can be served as is, or used as a broth, or served as a soup with noodles. Broth can be lighter than broth, no longer boiled, and can be made with the meatier chicken part.
- Chicken or bouillon de poulet is the French term for chicken stock.
- ConsommÃÆ' cÃ… © Chicken is a finer chicken broth. Usually strained for perfect clarity, and reduced to concentrate.
- Boiled chicken is a more important dish with a higher solids ratio than the broth. Broth can also be thickened to consistency like sauce with roux or by adding flour-based dumplings (the matzah ball does not have the same thickening effect).
- chicken stock is a liquid in which chicken bones and vegetables have been boiled for the purpose of serving as an ingredient in more complex dishes. Chicken stock is usually not presented as is. Stock can be made with uncomfortable chicken parts, such as legs, neck or bone: higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauce. Stock can be rejuvenated and reused as a base for new stock. Cubes of broth or soup base are often used instead of chicken stock prepared from scratch.
Medical properties
Chicken soup has long been touted as a form of traditional medicine to treat common cold symptoms and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effect of chicken soup on the in vitro inflammatory response . They found that some components of chicken soup inhibit neutrophil migration, which may have anti-inflammatory effects that can hypothetically lead to temporary ease of symptoms of the disease. However, since this result has been obtained from purified (and immediately applied) cells, the diluted soup in vivo effect is debatable. The New York Times reviewed the study of the University of Nebraska, inter alia, in 2007 and concluded that "no single study is conclusive, and it is not known whether the measured changes in the laboratory really have meaning in people's effects. people with cold symptoms. "
It has also been shown that chicken soup contains Amino acid cysteine, which is very similar to acetylcysteine, which is used by doctors for patients with bronchitis and other respiratory infections to help clean it up.
Chicken soup is also known as "Jewish penicillin", either as a good artificial penicillin, or as an alternative to penicillin.
In different cultures
China
Many Chinese soups are based on chicken stock. Chinese Chicken Soup made of old chicken and seasoned with ginger, spring onion, black pepper, soy sauce, rice wine and sesame oil. More complicated versions can be made from freshly deceased hen and various herbs such as ginseng, dried goji, and old ginger. The soup is then boiled for hours.
Colombia
BogotÃÆ'¡, the capital of Colombia, is known for its version of chicken soup called ajiaco . Together with chicken, ajiaco usually includes corn, three kinds of potatoes, avocado, capers, herbs called guascas , and served with a spoonful of cream.
Sancocho de Gallina is another popular dish throughout Colombia and in neighboring countries. This is a broth that covers all pieces of fried chicken (often rather hard) on bones with large pieces of plantain, potato, cassava and/or other vegetables. A bowl of Sancocho is usually a whole meal. There is a Territory, as in Medellin - Antioquia, that some people enjoy Sancocho with lemons.
Denmark
Danish hÃÆ'¸nsekÃÆ'¸dssuppe is traditionally cooked using a large chicken specially prepared for soup, known as suppehÃÆ'¸ner ("chicken-soup"). Vegetables such as celeriac, carrots, onions, and spring onions are usually added and the typical flavor is thyme, laurels and white pepper. The soup can be served with a small white dumpling and meatballs. As part of traditional households, cooked meats are provided for other dishes such as hÃÆ'¸ns i asparges ("chicken in asparagus") or hÃÆ'¸nsesalat ("chicken-salad ").
French
France presents a bouillon and consomma based chicken form. The typical French condiments for chicken soup include: bay leaves, fresh thyme, dry white wine, and garlic.
German
In Germany chicken soup is made with chicken broth, vegetables, like carrots, spices and spices as well as small noodles. For broth, large chicken, called Suppenhuhn (lit.: "Chicken soup"), can be boiled, and the pieces - especially from boiled breasts - can later be added to the Soup. In southern Germany, homemade chicken soup usually consists of chicken broth, which is used for spices and semolina or noodles SpÃÆ'¤tzle . Other dishes made with chicken broth, chicken pieces, boiled vegetables, and spices are known as HÃÆ'¼hnereintopf , which means "boiled chicken". Or, homemade noodles can be added to chicken stock, without vegetables, and only with pickled spices, salt and pepper added to it.
Ghana
In Ghana, chicken soup is often flavored with lemon juice or vinegar. Very often people add a mixture of yogurt and eggs towards the end of the cooking process to make the soup more dense and creamier. One egg and 100-150 mL of yogurt are combined in deep cups and mixed until smooth. It is stirred slowly into the soup after the pot is removed from heat to prevent it from thickening. Fresh finely chopped parsley is often added before serving.
Greek
In Greece, chicken soup is most often made by avgolemono ("lemon-egg"), whereby the beaten eggs are mixed with the lemon added to the broth slowly so the mixture heats up without thickening, also adds rice or pasta like < i> kritharÃÆ'¡ki ("little barley;" orzo), yielding a thicker texture; it is a traditional medicine for colds, stomach ache, and hangover.
Hungarian
Hungarian chicken soup is a clear soup, a consommÃÆ'Â ©, called chicken soup ÃÆ'Å¡jhÃÆ'¡zi. ConsommÃÆ'Â © with whole pieces of chicken, chicken liver and liver, with chunky vegetables and spices like whole black pepper, bay leaf, salt and black pepper. Vegetables boiled with chicken pieces are usually carrots, celeriac, parsley root, and parsnip. Sohun soup, semolina dumplings or SpÃÆ'¤tzle thin noodles or small dumplings are also added to the soup. Even other vegetables can be used, such as green beans, whole tomatoes, and whole onions boiled with soup, mushrooms, asparagus, celery, green pepper, cauliflower, kohlrabi, green beans or parsley, in different combinations.
Indonesia
In Indonesia chicken soup may appear as a soup vegetable, vegetable and chicken broth soup containing chicken pieces, potatoes, green beans, carrots, celery, and fried onions. Another variant of chicken soup commonly found throughout the country is chicken soup; yellow sauce yellow chicken soup with vegetables and noodles or vermicelli, served with white rice, lontong pieces or ketupat.
India
In India, chicken soup is one of the most popular appetizers. There are many forms of chicken soup available, Sweet Corn Chicken Soup being the most famous. Other variants of chicken soup are Indian Spicy Chicken Soup, Chicken Soup Bening, Hot and Sour and Chicken Noodle Soup. Usually most chicken soup is served with Bread Crumbs and sometimes with boiled eggs as well. This is a very popular selling item by roadside vendors and Dhaba usually in winter.
Italy
In Italy, chicken soup is often served with pasta, in dishes such as cappelletti in brodo , tortellini in brodo and passatelli . Even when served alone, any meat and vegetables used are usually removed from the broth and served as a second dish.
Japanese
In Japan, chicken soup is known as torijiru . Usually it starts with a dashi, made of konbu boiling (kelp) and katsuobushi (dried tuna dried flakes), and not by boiling chicken (whole chicken is not usually available in Japanese supermarkets). After the dashi is prepared, a piece of boneless chicken thigh meat is usually used and combined with vegetables such as rapeseed radishes, carrots, burdock, konnyaku, welsh onions, mushrooms, potatoes, and taro root. In the end, different seasonings are added depending on the country or soup type. This can be a soup based on miso or soy sauce. Sake Cooking, mirin, salt, and vinegar are also used with soy sauce or miso. An equivalent pig called butajiru is more popular than chicken soup.
The bone stock for ramen is also often made with chicken broth, and is almost always used in less common varieties of kotteri .
Jew
Chicken soup is a traditional Jewish kitchen dish. The soups are prepared with spices such as parsley and fresh dill or thyme, often served with knaidlach, kreplach (cake), lokshen (flat egg noodles), or mandlen (Shkedei Marak in Israel) ("almond" soup). The traditional glass is eyerlekh (small egg). This unlaid chicken egg is taken from chicken and boiled in soup. Modern health standards make this difficult to get now.
Korean
Samgyetang is Korean chicken soup with Korean ginseng, dried jujube fruit, garlic, ginger, sticky rice, and sometimes other herbs. Maintained is not only a cure for physical illness but a disease prevention. Baeksuk , which is a Korean partner for western chicken chicken noodle soup, is also popular among Koreans because of its power to cure minor ailments like colds. While chicken noodle soup, as the name implies, has some noodles in it, quite often Baeksuk does not contain any noodles.
Mexico
Caldo de pollo, also known as the Consome de Pollo, is a Latin American soup usually made with whole chicken pieces instead of minced or suwir chickens, and large chunks of vegetables, like half-potato slices and whole cabbage leaves. Another variation of chicken soup is kaldo tlalpeÃÆ' Â ± o which is decorated with chopped avocado, white cheese, and chile chipotle.
Pakistan
In Pakistan various forms of chicken soup exist. The most famous is Chicken Corn Soup. Other variants are Chicken Egg and Simple Chicken Soup.
Peru
Aguadito de pollo is a traditional chicken soup in Peruvian cuisine consisting of chicken, coriander, vegetables, and spices.
Caldo de Gallina (lit, "chicken broth"), Peruvian chicken soup, made with whole chunks of chicken, not minced chicken or suwir, along with potatoes, egg noodles, and boiled eggs. Lime and chili or aji pepper are added as a spice.
Philippines
The chicken soup in the Philippines is called sopas and has some western influences in it. Although there are many variations in the recipe, it usually contains pieces of chicken in broth, onions, vegetables (especially carrots, cabbage and celery), and macaroni noodles. It is cooked with evaporated milk to provide a richer taste. Sopas is usually associated with winter in the Philippines, and thus is considered a comfortable local food.
Another chicken soup is called "mami" whose style comes from other Asian neighbors, especially East Asia and is usually served with sliced ​​chicken, broth, noodles, chopped vegetables. Mami is also associated with winter, rainy season too.
Other chicken dishes are considered soup. Tinola has chicken pieces in the broth, with ginger leaves, chayote, and chili. Sinampalukang manok is basically just a chicken version sinigang , but here the meat is browned before it is boiled in water.
Polish
Polish chicken soup called rosÃÆ'³?. Usually served with fine noodles, boiled carrots, and sometimes parsley. Broth served separately from chicken meat.
Portugal and Brazil
Chicken soup is known as canja, chicken broth prepared with rice or pasta and chicken meat suwir. It is believed to help a person cope with colds and digestive problems, among various other types of minor ailments.
Romanian
In most parts of Romania, chicken soup is known as ciorb? de pui consists of a clear or solid acid soup with chicken broth and tense vegetables, sometimes noodles have been added. Different versions, using chicken pieces and pieces of boiled vegetables (eg onions, carrots, parsnips, celery, zucchini, peas, beans, leaves and roots parsley, chili) and seasoned usually with sour cream (smÃÆ' Â ¢ ntÃÆ' Â ¢ n ?), tomato juice, lemon juice or drill ?.
Taiwan
In dry jujube-style chicken soup ala Taiwan, dried shiitake, and various other ingredients are also sometimes added. While it is possible to use ordinary ginseng in recipes, a special type of ginseng called San qi is usually used. It grows almost exclusively in Wenshan County, Yunnan Province. Root powder for ease of use, although it is also possible to use flowerheads.
Ukraine
Traditionally, Ukrainians prefer a simpler chicken and vegetable broth with added noodles or rice, and a little fresh herbs. Other types of chicken soup in Ukraine include chicken, noodles, carrots, potatoes, and onions. Some chefs add boiled chopped eggs and even sour cream to their soup variations.
United Kingdom
Traditionally, chicken soup (or broth) in England is a clear and juicy soup with thick vegetables (like carrots, celery and onions), chicken, salt and pepper. However, a variety of thick cream called chicken soup cream, which may not contain vegetable pieces (depending on the recipe), is more popular today. A different version of Scotland that has become popular all over the UK is chicken-a-leekie soup, chicken broth and clear and thin leeks.
United States and Canada
In the United States and Canada, chicken soup often has noodles or rice in it, thus giving it a common name "chicken noodle soup". This term may have been created in an advertisement for Campbell's Soup Company in the 1930s. 21 original varieties of Campbell's thick soup featured "chicken noodle soup", but when advertised on the Amos 'n' Andy radio show in the 1930s by the soup tongue the soup was referred to as "chicken noodle soup". Traditionally, American chicken soup is prepared using old chicken that is too hard and fibrous to be roasted or cooked for a short time. In modern times, poultry is hard to come by, and broiler chickens (chicken that is suitable for baking or baking) are often used to make soup.
Canned chicken soup
Usually sold as a thick soup, canned chicken soup, such as Campbell Chicken Noodle Soup, famous for its high sodium content, 890 mg per 1/2 serving cup, gives 1 1/2 cups a bowl of soup about 2,500 mg, full allowance day in brand case main, Campbell. Other thick chicken soup such as Chicken with Rice or Chicken & amp; Stars Soup produced by Campbell has the same amount, as does the generic version of the product. The canned chicken soup with sodium is much less than the traditional formulations available, including many varieties produced by Campbell, some with slightly 100Ã, »sodium. Campbell's production claims against chicken noodle soup that will find widespread consumer acceptance, in short, to be sold, is very difficult.
In history and media
- When Manilal Gandhi, son of Mahatma Gandhi, was infected with typhoid and pneumonia, doctors suggested chicken and egg soup. As a strict vegetarian Hindu, his parents would not agree with this, but Manilal received treatment and recovered.
- Chicken soup is mentioned in John Steinbeck East of Eden : "And Tom brought him chicken soup until he wanted to kill it.The knowledge is not dead from the world, and you'll still find people who believe that soup will cure any illness or illness and not a bad thing for funerals either. "
- Both Maurice Sendak Chicken Soup with Rice and the animated film and stage production Really Rosie (with music by Carole King) makes many references to the dish.
- There is a series of motivational therapies from the book entitled Chicken Soup for the Soul .
- Chicken Soup is the title of a 1989 ABC sitcom starring Jackie Mason.
- "Chicken Noodle Soup" featuring Young B. was made a popular hip-hop song by DJ Webstar.
- "Chicken Soup with Barley" is a 1956 drama by British playwright Arnold Wesker. This was the first in a drama trilogy and explored the challenges facing communist families, Jewish immigrants to Britain in the 1930s.
See also
- Chicken and dumplings
- List of soups
- Poultry
References
Note
Further reading
- Women's Organization Aish HaTorah (1987). Taste of Shabbos: The Complete Sabbath Cookbook . Jerusalem: Feldheim Publishers. ISBNÃ, 0-87306-426-7.
- definitions and stock history, stock, broth and consommÃÆ'Â © 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? Journal of the Canadian Medical Association . 161 (12)
- "Chicken soup revisited: Calcium content from soup increases with cooking duration". Calcified Tissue International . 54 : 486-488. doi: 10.1007/BF00334329.
External links
- PBS article on Rennard study
Source of the article : Wikipedia
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