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Chicken soup
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==Nutritional value== Chicken soup can be a relatively [[Diet food|low fat]] food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top.<ref>{{cite web|url=http://www.simple-chicken-recipes.com/Chicken-Soup-Recipes.html|title=Chicken Soup Recipes|work=simple-chicken-recipes.com|first = Oliver|last = Wakefield|date = 2009}}</ref> A study determined that "prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH".<ref>{{cite journal|title=Chicken soup revisited: Calcium content of soup increases with duration of cooking|author=H. N. Rosen | doi=10.1007/BF00334329|volume=54|issue=6|journal=Calcified Tissue International|pages=486β488 |year= 1994|pmid=8082052 |s2cid=34474821 }}</ref>
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