Chicken Noodle Soup

When talking about chicken soup, people sometimes get mixed up with the words they use and this could lead to misunderstandings. Below I've listed the most common terms that are used refering to the various liquid forms and states of chicken soup. Stock, broth, bouillon and consommé is also applied to other ingredients, like beef, fish or vegetables etc.

The word 'chicken broth' describes the liquid part of the chicken soup. Broth is often served as is, it can be used as stock, or served as a more elaborate soup with noodles, dumplings or other additions to it. Broth is usually less concentrated than stock, because it does not need to be boiled as long as stock. To make sure it get's enough taste even during shorter simmering, it is usually made with meatier chicken parts.

Chicken stock is made by boiling chicken and vegetables in water or soemtimes water and a few drops of other, flavoured liquids. Chicken stock is prepared to be used later as an ingredient in other dishes. Chicken stock is not served on it's own. Preparing chicken stock from the 'spare parts' of the chicken, such as feet, neck or bones allows you to use the entire chicken. The more bones you use to prepare your chicken stock, the more gelatine they will add to the stock, making it thicker and a great base for preparing sauces.

Having some chicken stock ready for use at all times is a must for every good cook. It's easy to prepare and it keeps for a few days in the fridge, just keep it in well closed container. I actually kee some chicken stock in the freezer too, like this it can keep for six months without losing it's great taste!

Chicken bouillon or 'Bouillon de Poule' is French for chicken broth. Some people simply use bouillon cubes instead of specially prepared chicken stock. I don't like to uses them, as you don't know what else has been added to the bouillon, and if your read the label, you'll see there is a lot food industry additives that come with these cubes....

Chicken Consommé is a more refined chicken broth - the luxurious sister of the more tangible and down to earth chicken broth.

A chicken consommé is usually strained to perfect clarity, and reduced (more concentrated) to enhace the taste and essence of the broth flavor. This is a soup served in first class restaurants, sometimes with a fresh egg put into the soup by the waiter directly on the table.

Chicken soup is a universal dish. Chicken live nearly everywhere on the globe, and the people raising them obviously also find great ways to prepare chicken in many different forms.

Chicken soup seems to be the one dish that is prepared in all cultures and on all continents!

Ingredients

1-1.5k, small/medium British chicken
2½ litres water
2 chicken stock cubes (optional) or use extra chicken wings
1 large onion, peeled and quartered
3 carrots, thickly sliced
2 celery stalks with their leaves, cut into large chunks
1 medium leek, trimmed, reserve green part, chop the rest
6 fresh parsley stalks
2 sprigs fresh thyme
2 garlic cloves, chopped (optional)
10 black peppercorns
1 bay leaf
Chopped parsley, to serve

1) Prepare the chicken: cut into four portions (two breasts and two leg portions), removing any visible fat and cutting off the skin from the neck and the tail openings. Put all the pieces into a very large pan, along with the carcass (this will add extra flavour), then pour in the water and add a teaspoon of salt.

2) Bring to the boil, then immediately turn down the heat to simmer. Find a large spoon and skim off the scum and fat that rises to the surface. Make sure the water is just letting up small bubbles and keep removing the scum until the soup is clear. This will take about 5-10 minutes and if you do not look after it at this stage, the soup could taste bitter and look cloudy.

3) Now add all the other ingredients, except the green part of the leek, turn up the heat slightly to bring it back to simmer and carry on removing any froth or scum.

4) When the soup is clear again, turn the heat down as low as possible, place the green part of the leek on top, and put the lid on the pot. Simmer for 2½ hours, but remove the chicken breast portions after 1 hour (leave in the legs).

5) Lift out all the large solids from the pan, then carefully strain the broth using a large sieve. Press down all the vegetables to extract as much of their juices as you can, then discard them. There should be approximately two litres of broth.

6) If you want to remove the fat floating on the top, take three sheets of kitchen paper and lay them on the surface then remove and throw away. Taste the broth and add more salt and pepper if needed.

7) Shred the breast meat into small strips, add to the broth and re-heat. Add chopped parsley and serve the soup very hot.

This is a typical Belgian (Ghent) dish, used to feed the poor, today it's also served in fancy restaurants - as I say: Simple dishes, well prepared are a delight!

Ingredients:

2 zucchini
1 bunch carrots
250 g mushrooms
1 celery
2 leeks
2 onions
24 small potatoes, peeled
1600 g skinless chicken breasts, 8 pieces
2 liters vegetable stock
2 egg yolks
400 ml cream
1 bunch parsley
pepper
salt
100 g margarine
100 g flour

1) Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.

2) Poach the chicken filets in the same vegetable stock for about 20 minutes.

3) Cook the potatoes.

4) Keep vegetables and chicken warm, while making the sauce.

5) Strain the vegetable stock.

6) Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.

7) Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.

8) Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.
.

In Northeastern Wisconsin, this variation of the Gentse Waterzooi (the Belgian Chicken Soup) has evolved. It is said to have come over the Atlantic with Begium immigrants.

Ingredients:

1 (4- to 5- pound) whole roasting chicken, cut into quarters
1 pound beef stew meat, bones included
1 pound pork stew meat, bones included
2 large onions, chopped and divided
4 quarts water, divided
6 carrots, diced
6 potatoes, peeled and diced
1 cup fresh or frozen peas
1 small bunch celery, diced
1 (28-ounce) can whole tomatoes, undrained and cut up
Salt and freshly ground black pepper to taste

1) In a large soup pot or cast-iron Dutch Oven over medium heat, add chicken, beef, pork, 1/2 of chopped onions, and 2 quarts water; cover and bring to a boil.

2) Reduce heat to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone

3) Remove chicken from the pot to a large bowl and set aside to cool (when cool, take meat from the bones and cut into pieces). Refrigerate cooked chicken until ready to use.

4) Continue to cook beef and pork approximately 1 1/2 to 2 hours or until tender.

5) Remove beef and pork from the pot to a large bowl and let cool (when cool, take meat from the bones and cut into pieces). Refrigerate beef and pork until ready to use.

6) Strain the stock, place in refrigerator, and let cool. When cool, remove fat from surface of stock.

7) Return cooled and strained stock to soup pot. Add remaining 2 quarts water; bring to a boil.

8) Reduce heat to low and add remaining onions, carrots, and potatoes; simmer 10 to 15 minutes or until vegetables are tender.

9) Add chicken, beef, pork, peas, celery, tomatoes, salt and peppers; simmer until thoroughly heated.

10) Serve in large soup bowls.

Makes 10 to 12 servings.

A taste of Brazil: This simple chicken soup is made special by the addition of rice, tomatoes, carrots, and chopped ham. These ingredients combine to enhance the flavor and they are making this soup a full meal.

Ingredients:

1500 g boneless, skinless chicken meat
1 onion, chopped
1500 ml chicken stock
50 g long-grain white rice
150 g tomato - peeled, seeded and chopped
100 g chopped carrots
salt to taste
ground black pepper to taste
100 g diced ham
10 g chopped fresh parsley

1) To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes.

2) Lift the chicken out onto a platter, and set aside.

3) Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.

4) Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.

5) When the chicken is cool enough to handle, cut it into strips about 2 X 5 centimeters. Return the chicken to the soup with the ham, and cook just long enough to heat through.

6) Add the parsley, and serve.

Ingredients

2 Tablespoons Butter
1 Teaspoon Cayenne pepper
1 Cup Unsalted chicken stock
4 Ears yellow corn, shucked, sliced into 1-inch thick wheels
3 pounds Chicken, cut into bite size pieces.
2 Teaspoons Sweet paprika
1 Cup Onions finely diced
Garlic to tase, finely diced
3 Cups Milk
2 large Yucca peeled and cut into 2,5 cm thick dice.
Juice of one lime.
1 Cup Sour Cream.

1) Melt the butter in a large pot over medium heat.

2) Cook chicken pieces in the butter until no longer pink.

3) Remove chicken with slotted spoon and place in in a bowl.

4) Put onion, garlic, cayenne, and paprika in pot and cook while stirring, until onion is translucent and colored with the paprika.

5) Add stock, milk, yuca, corn, and chicken to the pot.

6) Bring almost to a boil then reduce heat, cover and simmer, stirring every now and then, for about 1 hour, or until yucca is tender.

7) Remove from heat and stir in lime juice.

8) Serve with Cuban or French bread that has been sliced and broiled until golden. When you serv this delisious soud, add a dollop of sour cream.

As an alternative frozen corn on the cob will work, as well as fresh frozen kernels. Try to work with freh corn, thouhg, as the fresh corn cob seems to impart a nice flavor to this dish.

If you're wondering what to do with the wheels of corn, just pick 'em up with your fingers and nibble 'round the rims. :-)
.