Chicken soup is a classic staple during cold and flu season. Most cultures have their own form of it, and it is seen as a sickness remedy all over the world. (It’s even known as “Jewish penicillin” in some circles.)
Chicken soup does seem to relieve symptoms like a stuffy nose and is the perfect food when you have no appetite. Canadians love their soup with vegetables and soft noodles while the French serve it with garlic and fresh herbs. In Germany, chicken soup is served with dumplings or spätzle, and Chinese varieties are served with ginger and scallions.
Producing your own stock is always best, but if you haven’t the time, look for an organic chicken stock that’s lower in sodium and contains no MSG. Here are three very different chicken soups from Asian, Italian and eastern European cultures for you to enjoy.
Italian chicken and meatball soup
Rose’s Tip:
Here’s a fail-safe way to make your own chicken broth: For 10 servings cut a 4 lb chicken into 8 pieces. Place in large pot covered with cold water. Bring to a boil and skim off layer that comes to the surface. Add 2 onions quartered, 2 stalks of celery sliced, 2 medium carrots sliced, a bunch of fresh parsley and salt and pepper. Bring to a boil again, reduce the heat to a simmer and cook for 90 minutes. Strain and serve.
Post City Magazines’ culinary columnist, Rose Reisman, is author of 17 cookbooks, a TV and radio personality and a health and wellness expert. Visit Rose at www.rosereisman.com.
