Chicken soup

Chicken soup is a soup that is produced by cooking chicken parts in water with addition of different vegetables and spices. The classic chicken soup consists of a clear soup, in which small pieces of chicken and / or vegetables are. Variants are soup with noodles, dumplings or rice and oats. Chicken soup has a reputation for being a home remedy for colds. Chicken soup is considered classic food for convalescents.

Terminology

• Chicken broth is a reduced variant of the soup. It also used to make chicken parts such as feet, necks or bones - this is a higher gelatin content is obtained, so the rear is great for binding sauces.
• Chicken broth is the liquid part of chicken soup. They are also available as bouillon cubes. Strong broth can be used as a substitute for broth.
• Chicken consommé is a clarified chicken stock. Mostly it is perfectly clear and is reduced in order to enhance the flavor of the broth.

Healing Benefits

Chicken soup has been used by the ancient Egyptians as a remedy for colds. In the 10th century the Persian physician Avicenna described in his works, the positive effect of chicken soup. In the 12th century Jewish scholar Maimonides wrote that chicken soup "good disturbed to restore humor " (in the sense of humors ) and had recommended them as sick food, especially for people with hemorrhoids and in the early stages of leprosy.

In modern research, there is evidence that chicken soup really could have an effect on the inflammatory response of the body. In one experiment, diluted chicken soup was placed on certain white blood cells, which then showed altered activity. This could well have a positive anti-inflammatory effect on the disease course of colds. What ingredients cause the soup, this reaction is completely unknown. The experiment described in the test tube was performed on isolated cells ( in vitro experiment ), so that the obtained results permit not necessarily indicative of the actual processes in the body.

The slurping hot soup also supports the degumming ( decongestant effect on the mucous membranes ). Finally, a placebo effect can be assumed.

International versions

Ashkenazi Judaism

Chicken soup is part of the Ashkenazi Jewish cuisine. It is Yiddish as the Golden Jouch or Golden Joich ( golden broth) in the U.S. as Jewish penicillin (Jewish penicillin ) and are especially on the Sabbath and eaten on holidays. Traditional spices are dill and parsley. As Suppeneinlage Lokschen ( flat egg noodles ), Farfel, Mandelach, Knaidlech be added.

Belgium

Waterzooi (water soup) is a stew with chicken, vegetables and cream from the area around Ghent.

Brazil

Canja is cooked with white rice, carrots and shredded chicken, seasoned with salt, grated onion and garlic, and with a little cumin and bay leaf.

China

Many East Asian soups are based on chicken stock. Typical spices: ginger, spring onion, garlic, soy sauce, rice wine and sesame oil.

Germany

This chicken soup is often served with kitchen herbs and pasta made ​​from durum wheat semolina. Also widespread is chicken stew.

France

Typical Ingredients of French chicken soup are bay leaves, fresh thyme, dry white wine and garlic.

Greece

Indonesia

Soto ayam is a Indonesian chicken soup with curry and vegetables inlay.

Italy

In Italy, chicken soup is often served with noodles, such as Cappellini in brodo or Tortellini in Brodo.

Colombia

A Colombian specialty is the ajiaco de Bogotá or ajiaco Santafereño. It is a hearty soup that consists of three different varieties of potatoes, chicken and young corn on the cob and French herb ( Guasca ) is seasoned. The soup is served with capers and fresh cream and served with avocado and rice together.

Another popular soup is the Sancocho de gallina, the sawn cassava, unripe plantains, Arakacha and potatoes cooked with a soup chicken, and in pieces. For seasoning onion, garlic, ground cumin, saffron and fresh coriander are used.

Korea

Samgyetang is Korean chicken soup with Korean ginseng, jujube, garlic, ginger and short-grain rice. This chicken soup is regarded as disease prevention.

Eastern Europe

In Bulgaria chicken soup is often seasoned with lemon juice or vinegar. In Poland, ground almonds are added to the soup, which is perhaps the origin of the Eastern Jewish soup ingredient called Mandelach.

Peru

Caldo de gallina The typical prepared with long noodles, yellow or white potatoes, a little fresh ginger, celery and green onions and served with a boiled egg in each plate. Fresh lime juice and chili takes everyone to taste it.

Preparation

The taste of the soup is strongest when the chicken is cooked in salted water with vegetables such as onions, carrots, leek ( leek ) and celery. If you want more vegetables taste, you can also parsnips, parsley, zucchini, sweet potatoes, whole garlic cloves or tomatoes admit.

The soup is brought in a large pot to a boil and then simmered for one to three hours on a low flame. Black pepper and fresh parsley to serve as needed, to taste. As with all soups can be reached to clarify by skimming the scum during the first cooking phase. Saffron or turmeric give the soup an intense yellow color.

Allowed to cool the soup can be prepared by skimming the hardened fat on the surface a less bold version. The longer you let simmer the soup, the higher the induced from the bones in calcium, but only if the soup is sour. Addition of turkey meat increases the iron content of the soup.