Editing Chicken soup

{{short description|Soup made from chicken}}
{{other uses}}
{{redirect|Chicken noodle soup}}
{{Use dmy dates|date=August 2023}}
{{Infobox food
| image            = Chicken Noodle Soup.jpg
| caption          = A classic preparation of chicken noodle soup made with a stewing hen and flavored with thyme and black pepper
| alternate_name   = 
| region           = [[Global cuisine|Global]]
| creator          = 
| course           = [[Appetizer]] or [[main course]]
| type             = [[Soup]]
| served           = [[Heat|Hot]]
| main_ingredient  = [[Chicken (food)|Chicken]], [[noodles]]
| variations       = 
| calories         = 
| other            = 
}}

'''Chicken soup''' is a [[soup]] made from [[Chicken (food)|chicken]], simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear [[broth|chicken broth]], often with pieces of chicken or vegetables; common additions are [[pasta]], [[noodle]]s, [[dumpling]]s, [[Carrot|carrots]], [[Potato|potatoes]], or grains such as [[rice]] and [[barley]]. Chicken soup is commonly considered a [[comfort food]].<ref name="theatlantic">{{cite magazine |last=Romm |first=Cari |date=3 April 2015 |title=Why Comfort Food Comforts |url=https://www.theatlantic.com/health/archive/2015/04/why-comfort-food-comforts/389613/ |access-date=21 July 2015 |magazine=The Atlantic}}</ref>

==History==
Humans were already boiling food by the time that [[Domestic fowl|chicken]] was [[domesticated]] in the [[Neolithic]] period, so it is likely that chickens were being boiled for soup.<ref>Sarah Zielinski, "Stone Age Stew? Soup Making May Be Older Than We'd Thought", ''The Salt'', National Public Radio, [https://www.npr.org/sections/thesalt/2013/02/06/171104410/stone-age-stew-soup-making-may-be-older-than-wed-thought February 6, 2013]</ref>

Modern American chicken soup, which typically includes [[root vegetables]] such as [[carrot]], [[onion]], [[leeks]] and [[celery]], was a staple across Northern Europe and was brought to the United States by immigrants.<ref name="Moskin-NYT">{{Cite news|url=https://www.nytimes.com/2016/11/29/dining/chicken-noodle-soup-recipe-video.html|title=A Superior Chicken Soup|last=Moskin|first=Julia|date=29 November 2016|work=The New York Times|access-date=4 February 2019|language=en-US|issn=0362-4331}}</ref>

==Preparation==
Variations on the flavor are gained by adding [[root vegetable]]s such as parsnip, potato, [[sweet potato]] and celery root; herbs such as [[Bay leaf|bay leaves]], parsley and dill; other vegetables such as zucchini, whole garlic cloves, lettuce, or tomatoes; and black pepper.<ref name=":0">{{Cite web |date= |title=Basic Chicken Soup |url=https://www.marthastewart.com/336138/basic-chicken-soup |access-date=4 August 2022 |website=Martha Stewart}}</ref><ref name=":1">{{Cite web |title=Simple Chicken Soup |url=https://www.foodnetwork.com/recipes/food-network-kitchen/simple-chicken-soup-3363153 |access-date=4 August 2022 |website=Food Network}}</ref> The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. [[Saffron]] or [[turmeric]] are sometimes added as a yellow colorant.{{Cn|date=February 2025}}

<gallery class="center" caption="" widths="190px" heights="150px">
File:Homemade chicken soup.JPG|Homemade chicken soup with elbow macaroni, chicken pieces, carrots and celery
File:Chicken soup 3, .JPG|Chicken soup with dark, [[Leaf vegetable|leafy greens]]
File:Southern Chinese style chicken soup with mushrooms and corn.jpg|Southern Chinese-style chicken soup with mushrooms and corn pieces
File:Chicken noodle soup.jpg|Homemade chicken noodle soup cooking
</gallery>

==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=486–488 |year= 1994|pmid=8082052 |s2cid=34474821 }}</ref>

==Terminology==
Strictly speaking, '''chicken soup''', unless qualified, implies that the [[soup]] is served as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, rice, barley, or dumplings.{{Cn|date=February 2025}}

'''Cream of chicken soup''' is a thick, creamy, soup made with chicken stock and pieces, combined with milk (or cream) and flour, which might contain vegetable pieces, depending on the recipe.{{Cn|date=February 2025}} [[File:Cream of Chicken Soup.jpg|thumb|Cream of chicken soup]]

Several terms are used when referring to chicken soups:

*'''Chicken [[broth]]''' is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles.<ref>{{cite book |author=Wayne Gisslen |url=https://books.google.com/books?id=50s2EAAAQBAJ&pg=PA192 |title=Essentials of Professional Cooking |publisher=[[Wiley (publisher)|Wiley]] |year=2015 |isbn=9781118998700 |page=192}}</ref> Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.<ref name=":3">{{cite web|last=Detloff|first=John|url=https://www.airculinaireworldwide.com/national-chicken-noodle-day/|title=National Chicken Noodle day|date=2017|work=airculinaireworldwide.com|access-date=2023-10-13}}</ref>
*'''Chicken [[Bouillon (broth)|bouillon]]''' or '''bouillon de poulet''' is the French term for chicken broth.<ref name=":3" />
*'''Chicken [[consommé]]''' is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it.<ref>{{cite web |date=22 April 2009 |title=How to Clarify Cloudy Chicken Stock |url=http://localkitchenblog.com/2009/04/22/how-to-clarify-cloudy-chicken-stock/ |access-date=11 October 2023 |publisher=localkitchenblog.com}}</ref><ref name=":3" />
*'''Chicken [[stew]]''' is a more substantial dish with a higher ratio of solids to broth. The broth may also be thickened<ref>{{cite web |last=Nilsson |first=Holly |date=9 December 2018 |title=Chicken Stew |url=https://www.spendwithpennies.com/chicken-stew/ |access-date=11 October 2023 |website=Spend With Pennies}}</ref> toward a [[gravy]]-like consistency with a [[roux]] or by adding [[flour]]-based [[dumpling]]s ([[matzah ball]]s do not have the same thickening effect).<ref name=":3" />
*'''Chicken [[Stock (food)|stock]]''' is a liquid in which chicken bones and vegetables have been simmered for the purpose of serving as an ingredient in more complex dishes.<ref>{{cite web |last=Nosrat |first=Samin |title=Chicken Stock Recipe |url=https://cooking.nytimes.com/recipes/1018527-chicken-stock |access-date=11 October 2023}}</ref> Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more [[gelatin]] to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock. [[Bouillon cube]]s or [[soup base]] are often used instead of chicken stock prepared from scratch.<ref name=":3" />

==Health effects==
Chicken soup has long been touted as a form of [[folk medicine]] to treat [[respiratory infections]].<ref>{{Cite journal |last=Hoenig |first=Leonard J. |date=2022 |title=Chicken soup for the skin! |url=https://pubmed.ncbi.nlm.nih.gov/36122880/ |journal=Clinics in Dermatology |volume=40 |issue=6 |pages=764–767 |doi=10.1016/j.clindermatol.2022.09.002 |issn=1879-1131 |pmid=36122880}}</ref> In 2000, scientists at the [[University of Nebraska Medical Center]] in [[Omaha, Nebraska|Omaha]] studied the effect of chicken soup on the [[inflammatory response]] ''[[in vitro]]''. They found that some components of the chicken soup inhibit [[neutrophil]] migration, which may have an [[anti-inflammatory]] effect that could ''hypothetically'' lead to temporary ease from symptoms of illness.<ref>{{cite journal |vauthors=Rennard BO, Ertl RF, Gossman GL, Robbins RA, Rennard SI |title=Chicken soup inhibits neutrophil chemotaxis in vitro |journal=Chest |volume=118 |issue=4 |pages=1150–7 |date=October 2000 |pmid=11035691 |doi=10.1378/chest.118.4.1150 |url=http://www.chestjournal.org/cgi/pmidlookup?view=long&pmid=11035691 |archive-url=https://archive.today/20120801120335/http://www.chestjournal.org/cgi/pmidlookup?view=long&pmid=11035691 |url-status=dead |archive-date=1 August 2012 |citeseerx=10.1.1.584.6659 }}</ref> However, since these results have been obtained from purified cells (and directly applied), the diluted soup ''[[in vivo]]'' effect is debatable. ''[[The New York Times]]'' reviewed the University of Nebraska study, among others, in 2007 and concluded that "none of the research is conclusive, and it is not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms."<ref>Parker-Pope, Tara (2007), [http://well.blogs.nytimes.com/2007/10/12/the-science-of-chicken-soup/ "The Science of Chicken Soup"] (12 October issue).</ref>

It has also been shown that chicken soup contains the [[amino acid]] [[cysteine]], which is very similar to [[acetylcysteine]], which is used by doctors for patients with [[bronchitis]] and other respiratory infections.<ref>{{cite news| url=https://www.chicagotribune.com/1996/01/10/strategies-to-help-you-survive-the-cold-season/ | work=Chicago Tribune | first=Bob | last=Condor | title=Strategies To Help You Survive The Cold Season | date=10 January 1996}}</ref>

Chicken soup is also known as "[[Jews|Jewish]] penicillin".<ref>{{cite web|last=Oliver|first=Jamie|title=Jewish penicillin|work=Jamieoliver.com|url=http://www.jamieoliver.com/recipes/chicken-recipes/jewish-penicillin/|access-date=14 October 2016}}</ref><ref>{{cite book|last=Wex|first=Michael|author-link=Michael Wex|title=Rhapsody in Schmaltz: Yiddish Food and Why We Can't Stop Eating It|page=177|publisher=St. Martin's Press|year=2016|isbn=9781466882652|url=https://books.google.com/books?id=uOaUCgAAQBAJ&pg=PA177|quote=To call chicken soup “Jewish penicillin” is to point to its limitations, not its virtues.}}</ref><ref>{{cite web|last=Bratskeir|first=Kate|title=Chicken Soup Really Is 'Jewish Penicillin' For Your Cold. Mom Was Right.|work=[[The Huffington Post]]|date=19 December 2014|url=http://www.huffingtonpost.com/2014/12/19/chicken-soup-for-colds_n_6327998.html|access-date=14 October 2016}}</ref>

== In different cultures ==
===China===
Many [[Chinese cuisine|Chinese]] soups are based on [[chicken broth]]. Typical Chinese chicken soup is made from old hens and is seasoned with [[ginger]], [[scallion]]s, [[black pepper]], [[soy sauce]], [[rice wine]] and [[sesame oil]].<ref>{{Cite web|last=Yuan|first=Kathy|title=Clarified Old Hen Soup (Dunjitang, 炖鸡汤)|url=https://blog.themalamarket.com/old-hen-soup-dunjitang/|access-date=11 October 2023|website=The Mala Market|date=21 March 2022}}</ref> A more elaborate version can be made from freshly killed spent hen and various herbs such as [[ginseng]], dried [[wolfberry|goji]], and old ginger root.<ref>{{Cite web|title=Chinese Chicken Herbal Soup|url=https://dailycookingquest.com/chinese-chicken-herbal-soup.html|access-date=11 October 2023|website=Daily Cooking Quest|date=8 July 2013}}</ref> The soup is then boiled for hours.

===Colombia===
[[File:Ajiaco.jpg|thumb|right|[[Ajiaco]] of [[Bogotá]], [[Colombia]]]]
[[Bogotá]], [[Cuisine of Colombia|Colombia]]'s capital, is known for a version of chicken soup called ''[[ajiaco]]''.<ref>{{Cite news |last=Cardenas |first=Consuelo |date=23 September 2021 |title=Ajiaco Santafereño (Colombian Chicken and Potato Soup) |work=[[Today (American TV program)|Today]] |url=https://www.today.com/recipes/ajiaco-santafere-o-colombian-chicken-potato-soup-recipe-t231795}}</ref> Along with chicken, ''ajiaco'' typically includes [[maize]], three types of [[potato]]es, [[avocado]], [[caper]]s, and the herb ''[[Galinsoga parviflora|guascas]]'', and is served with a dollop of [[cream]].

''[[Sancocho]] de gallina'' is another popular dish throughout Colombia and in neighboring countries. This is a broth that includes entire pieces of (often rather tough) soup hen [[Meat on the bone|on the bone]] with large pieces of [[Plantain (cooking)|plantain]], potato, [[cassava]] and/or other vegetables.<ref>{{Cite web|title=Sancocho: Hilbert aprende a fazer prato tradicional colombiano|url=https://receitas.globo.com/receitas-da-tv/tempero-de-familia/sancocho-hilbert-aprende-fazer-prato-tradicional-colombiano-gnt.ghtml|access-date=11 October 2023|website=Globo.com|language=pt-br}}</ref> A bowl of ''sancocho'' is usually an entire meal.

===Denmark===
The Danish ''hønsekødssuppe'' is traditionally cooked using large [[Chicken|hen]]s specifically reserved for soup, known as ''suppehøner'' ("soup-hens"). Vegetables like [[celeriac]], carrots, onions and [[leek]] are usually added and typical flavourings are [[thyme]], [[laurels]] and [[white pepper]]. The soup may be served with small white dumplings and meatballs. As part of traditional [[housekeeping]], the cooked meat is reserved for other dishes such as ''høns i asparges'' ("hens in asparagus") or ''[[chicken salad|hønsesalat]]'' ("hens-salad").<ref>[http://www.copenhagenet.dk/cph-eating.htm "Danish Food Culture"], ''Copenhagen Portal''. Retrieved 7 December 2011.</ref>

===France===
The French serve chicken-based forms of bouillon and consommé. Typical French seasonings for chicken soup includes: bay leaves, fresh thyme, dry [[Wine|white wine]] and garlic.<ref>{{cite web|last=Nunes|first=Lucy|url=https://www.taste.com.au/recipes/hearty-french-chicken-soup-recipe/4elj8mo3|title=Hearty French chicken soup|date=|work=taste.com.au|access-date=2023-10-13}}</ref>

===Germany===
In Germany, chicken soup is made with chicken broth, vegetables, such as carrots, spices and herbs and small noodles. For the broth, a large hen, called a ''Suppenhuhn'' (lit.: "soup hen"), may be boiled, and pieces of it—especially from the boiled breast—can later be added to the soup.<ref>{{cite web|url=https://www.meine-familie-und-ich.de/rezepte/selbstgemachte-huehnersuppe|title=Selbstgemachte Hühnersuppe|date=|work=meine-familie-und-ich.de|access-date=2023-10-13}}</ref>
In southern Germany, homemade chicken soup typically consists of chicken broth, to which [[spice]]s and [[Klöße|semolina dumplings]] or noodles are added. Another dish made with chicken broth, pieces of chicken, boiled vegetables, and spices is known as ''Hühnereintopf'',<ref>{{cite web|url=https://www.lidl-kochen.de/rezeptwelt/huehnereintopf-mit-lauchgemuese-331584|title=Hühnereintopf mit Lauchgemüse|date=|work=lidl-kochen.de|access-date=2023-10-13|language=de}}</ref> meaning "chicken stew". Alternatively, homemade noodles may be added to the chicken broth, without vegetables, and with only [[pickling spice]], [[salt and pepper]] added to it.

===Ghana===
In [[Ghana]], chicken soup, also known as Chicken Light soup is made by cooking the chicken in a blended mixture of tomatoes,  onions,  pepper and other spices and sometimes garden eggs and is served primarily with [[fufu]] or on its own.<ref>{{cite web|url=https://eatwellabi.com/ghana-chicken-light-soup/|title=Ghana Chicken Light Soup|date=2022|work=eat well abi|access-date=2023-10-13}}</ref>

===Greece===
In Greece, chicken soup is most commonly made in the [[avgolemono|''avgolemono'' ("egg-lemon")]] fashion, wherein beaten eggs mixed with lemon are added to a broth slowly so that the mixture heats up without curdling, also adding [[rice]] or pasta like [[orzo (pasta)|''kritharáki'' ("little barley;" orzo)]], resulting in a thicker texture; it is a traditional remedy for [[common cold|colds]], [[abdominal pain|stomach aches]], and [[hangover]]s.<ref>{{cite web|last=McMahon|first=Mary|url=https://www.delightedcooking.com/what-is-avgolemono-soup.htm#slideshow|title=What is Avgolemono Soup?|date=|work=delightedcooking.com|access-date=2023-10-13}}</ref>

===Hungary===
Hungarian chicken soup is a clear soup, a consommé, called Újházi chicken soup.<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |isbn=978-963-13-3600-9 |oclc=32227400}}page 27</ref> A [[consommé]] with entire pieces of chicken, chicken liver and heart, with chunky vegetables and spices like whole black peppercorn, bay leaves, salt and ground black pepper. The vegetables boiled along with the pieces of chicken are usually carrots, [[celeriac]], parsley root<ref>June Meyers Authentic Hungarian Heirloon Recipes Cookbook</ref> and [[parsnip]]. Soup vermicelli, semolina dumplings or thin [[spätzle]] noodles or small dumplings are also added to the soup. Other vegetables may be used, such as green peas, a whole tomato and whole onions boiled along with the soup, mushrooms, asparagus, [[celery]], green pepper, cauliflower, [[kohlrabi]], [[green bean]]s, or parsley, in different combinations.

===Indonesia===
[[File:Soto Ayam home-made.JPG|thumb|right|''[[Soto ayam]]'', a version of chicken soup popular in Indonesia]]
In [[Indonesian cuisine|Indonesia]], chicken soup might appear as ''sayur sop'', vegetable and chicken broth soup that contains chicken pieces, potato, green beans, carrot, celery, and fried shallot.<ref>{{cite web|url=http://www.tasty-indonesian-food.com/sayur-sop.html|title=Tasty Indonesian Food: Vegetables Soup (Sayur Sop)|work=Tasty Indonesian Food}}</ref> Another chicken soup variant commonly found across the country is [[soto ayam]];<ref>[https://www.nytimes.com/2009/01/07/dining/072lrex.html The New York Times Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics)] Adapted from "Cradle of Flavor" by James Oseland (W. W. Norton, 2006).</ref> a [[turmeric]] yellow spicy chicken soup with vegetables and noodle or vermicelli, served with steamed rice, pieces of [[lontong]] or [[ketupat]].<ref>{{cite web|url=http://www.food.com/recipe/indonesian-chicken-noodle-soup-soto-ayam-187775|title=Food.com Indonesian Chicken Noodle Soup (Soto Ayam)|date=26 September 2006}}</ref>

===Italy===
In Italy, chicken soup is often served with pasta, in such dishes as ''cappelletti in brodo'', ''tortellini in brodo'' and ''passatelli''.<ref>{{cite web|url=https://www.petitchef.it/ricette/portata-principale/passatelli-in-brodo-di-pollo-fid-1060301|title=Passatelli in brodo di pollo|date=|work=Petit chef|access-date=2023-10-13|language=it}}</ref> Even when served on its own, the meat and any vegetables used are usually removed from the broth and served as a second dish.<ref>{{cite web|url=https://www.cookaround.com/ricetta/brodo-di-pollo-1.html|title=Brodo di pollo|date=|work=Cookaround|access-date=2023-10-13|language=it}}</ref>

===Japan===
In Japan, chicken soup is known as ''torijiru''.<ref>{{cite web|url=http://www.daiei.jp/recipe/index.php/search/detail/20040124|title=Daiei.jp: Warm Torijiru|access-date=5 December 2011|archive-date=26 April 2012|archive-url=https://web.archive.org/web/20120426021813/http://www.daiei.jp/recipe/index.php/search/detail/20040124|url-status=dead}}</ref> Typically it starts with [[dashi]], which is made from boiling [[konbu]] (kelp) and [[katsuobushi]] (dried skipjack tuna flakes), and not by boiling the chicken.{{cn|date=March 2024}} After the dashi is prepared, pieces of boneless chicken thigh meat are usually used and combined with vegetables like [[daikon]] radish, carrot, [[burdock]], [[konjac|konnyaku]], [[welsh onion]], mushrooms, potatoes, and taro root. At the end, different seasonings are added depending on the region of the country or type of soup. It could be a [[miso]]-based soup or soy sauce-based. Cooking [[sake]], [[mirin]], salt, and vinegar are also used with the soy sauce or miso. The pork equivalent called ''[[butajiru]]'' is more popular than the chicken-based soup.<ref>{{Cite web|url=https://www.tasteatlas.com/butajiru|title=Butajiru: Traditional Soup From Japan|access-date=2020-08-18|website=www.tasteatlas.com}}</ref>

Bone stocks for [[ramen]] are also often made with chicken stock, and it is almost invariably used in the less common ''kotteri'' variety.<ref>{{cite web|last=Anderson|first=James|url=https://foodandmeal.com/kotteri-tsukemen|title=Best-ever recipe to make Kotteri Tsukemen|date=2023|work=Food and Meal|access-date=2023-10-13}}</ref>

===Jewish (Ashkenazi)===
[[File:Chicken Soup With Kreplach.jpg|thumb|[[Kreplach]] shaped in the form of [[hamantash]]en float in a bowl of chicken soup made for the [[Purim]] [[seudat mitzvah|seudah]].]]

Chicken soup is a traditional dish of the European [[Jewish cuisine|Jewish kitchen]]. The Russian and Polish Jewish communities use a relatively high proportion of chicken stock for their soup, made mostly from the bones.
The soup is prepared with herbs like [[parsley]] and fresh [[dill]] or [[thyme]], and is often served with ''[[knaidlach]]'' (matzah balls),<ref>{{cite web|last=Avey|first=Tori|url=https://toriavey.com/perfect-chicken-soup/|title=Matzo Ball Soup - Passover Chicken Soup Recipe|date=2023|work=toriavey.com|access-date=2023-10-13}}</ref> ''[[kreplach]]'' (dumplings), lokshen (flat egg noodles), or ''[[mandlen]] ([[Shkedei Marak]] in Israel)'' (soup "almonds"). A traditional garnish was ''[[eyerlekh]]'' (little eggs). These unlaid chicken eggs were taken from a hen and boiled in the soup.''<ref>Joyce Eisenberg and Ellen Scolnic. "The Whole Spiel: Funny essays about digital nudniks, seder selfies and chicken soup memories", Incompra Press, {{ISBN|978-0-692-72625-9}} pg. 153</ref><ref>{{cite news| url=https://www.nytimes.com/2007/02/07/dining/07eggs.html?ex=1328504400&en=4baf21b1f8cba27b&ei=5088&partner=rssnyt&emc=rss | work=The New York Times | title=What the Egg Was First | first=Marian | last=Burros | date=7 February 2007 | access-date=28 April 2010}}</ref>'' Modern health standards make these difficult to obtain now.

===Korea===
[[File:KOCIS Korea Malbok Samgyetang 03 (9493375058).jpg|thumb|right|{{center|[[Samgyetang]], a [[Korea]]n chicken soup}}]]

''[[Samgyetang]]'' is a Korean chicken soup with [[Panax ginseng|insam]] (Korean ginseng), [[Jujube|daechu]] (dried jujube fruits), garlic, ginger, [[glutinous rice]], and sometimes other medicinal herbs.<ref name="Hyosun Ro - Samgyetang">{{cite web|url=http://www.koreanbapsang.com/2014/08/samgyetang.html|title=Samgyetang (Ginseng Chicken Soup)|access-date=2023-10-13|publisher=Korean Bapsang|author=Hyosun Ro|date=15 August 2018 |language=en}}</ref> It is believed to be not only a cure for physical ailments but also a preventer of sickness.<ref>{{Cite web|url=http://english.chosun.com/site/data/html_dir/2010/07/20/2010072001108.html|title=Why Samgyetang Is Good for You on Hot Summer Days|last=Yeon|first=Dana|date=20 July 2010|website=Chosun Media|access-date=8 June 2018}}</ref> ''Dak baeksuk'', a type of chicken broth with garlic, is also popular among Koreans.<ref>{{cite web|url=https://www.maangchi.com/recipe/yeonggye-baeksuk|title=Chicken and chicken soup (영계백숙)|date=2010|work=maangchi.com|access-date=2023-10-13}}</ref> It is believed by some to help cure minor illnesses such as the [[common cold]]. Some types of baeksuk also contains noodles, similar to chicken noodle soup.

===Mexico===

[[Caldo de pollo]], also known as Consome de Pollo, is a common [[Latin America|Latin-American]] [[soup]] made with whole chicken pieces instead of chopped or shredded chicken, and large cuts of vegetables, such as half-slices of potatoes and whole leaves of cabbage.<ref>{{cite web|url=http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe.html|title=Mexican Chicken Soup|access-date=2023-10-13|publisher=[[Food Network]]|last1=Garten|first1=Ina}}</ref> Another variation of chicken soup is [[caldo tlalpeño]] which is garnished with chopped avocado, white cheese, and a [[chipotle]] chile.<ref>{{cite web|access-date=31 August 2020|language=es|title=Desde Tlalpan... El caldo tlalpeño|url=http://www.mexican-authentic-recipes.com/sopas-caldo_tlalpeno.html|website=Mexican Authentic Recipes}}<!-- auto-translated by Module:CS1 translator --></ref>

===Peru===
[[Aguadito de pollo]] is a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices.<ref>{{cite web|last=Gutierrez|first=Carla|url=https://www.quericavida.com/recetas/aguadito-de-pollo/4e358a59-e731-44f2-9c2e-c158ccf30e03|title=Aguadito de Pollo|date=2016|work=QueRicaVida.com|access-date=2023-10-13|language=es}}</ref>

Caldo de Gallina (lit., "broth of hen"), the Peruvian form of chicken soup, is made with whole pieces of chicken instead of chopped or shredded chicken, along with potatoes, egg noodles, and hard-boiled eggs. Lime wedges and chili or aji pepper paste are added as condiments.<ref>{{cite web|url=http://peruvian-cuisine.blogspot.com/2008/11/recipe-peruvian-caldo-de-gallina.html|title=Peruvian Cuisine|author=Football Center|work=peruvian-cuisine.blogspot.com}}</ref>

===Philippines===
[[File:Tinolalunch.jpg|thumb|right|A bowl of ''[[tinola]]'', a chicken soup from the Philippines]]
Chicken soup in the Philippines is called ''[[sopas]]'' and has some western influences in it. While there are many variations in the recipe, it usually contains chicken strips in broth, onions, vegetables (mainly carrots, cabbage and celery), and macaroni noodles. It is cooked with evaporated milk to give it richer flavor. ''Sopas'' is normally associated with the cold, rainy season in the Philippines, and may thus be regarded as local comfort food.<ref name="Pinoy Recipe">{{cite web|url=https://www.pinoyrecipe.net/top-18-delicious-filipino-soups-for-rainy-days/|title=Top 18 Delicious Filipino Soup Recipes for Rainy days|access-date=2023-10-13|website=Pinoy Recipe at Iba Pa}}</ref><ref name="foxy">{{cite web|url=https://www.foxyfolksy.com/chicken-noodle-soup-sopas-filipino-version/|title=Chicken Noodle Soup (Sopas) – Filipino version|access-date=2023-10-13|website=Foxy Folksy|date=5 June 2017 }}</ref>

Another chicken soup is called ''[[mami soup|mami]]'' which its style derives from its other Asian neighboring countries, especially East Asia and normally served with sliced chicken, broth, noodles, chopped vegetables. Mami is also associated with the cold, rainy season as well.<ref>{{cite web|last=Manalo|first=Lalaine|url=https://www.kawalingpinoy.com/chicken-mami/|title=ChickenMami|date=2023|work=kawalingpinoy.com|access-date=2023-10-13}}</ref>

Other chicken dishes are considered soups. ''[[Tinola]]'' has chicken cuts in broth, with ginger, [[chayote]], and chili pepper leaves. ''[[Sinampalukang manok]]'' is sometimes regarded as a chicken version of ''[[sinigang]]'', but here the meat is browned first before being boiled in the water and it uses tamarind leaves.<ref name="pp">{{cite web|url=https://panlasangpinoy.com/sinampalukang-manok/|title=Sinampalukang Manok Recipe|access-date=2023-10-13|website=Panlasang Pinoy|date=7 June 2011 }}</ref> ''[[Kadyos, manok, kag ubad]]'' from the [[Western Visayas]] uses [[pigeon pea]]s and [[banana]] [[pith]].<ref>{{cite web |title=Kadyos Beans |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/kadyos-beans/ |website=Ark of Taste |publisher=Slow Food Foundation for Biodiversity |access-date=8 February 2021}}</ref>

===Poland===

The [[Poland|Polish]] chicken soup is called [[rosół]]. It is commonly served with fine noodles, boiled carrots and parsley every Sunday.<ref name=":2">{{Cite web|last=Klesta|first=Karolina|title=Traditional Polish Chicken Soup Rosol Recipe|url=https://polishfoodies.com/polish-chicken-soup-rosol-recipe/|access-date=11 October 2023|website=Polish Foodies|date=February 2023 |type=Website}}</ref> The broth is served separate from chicken meat.

There are many types of rosół, as:

Rosół Królewski<ref name=":2" /> (royal rosół), made of three meats: beef or veal, white poultry (hen, turkey or chicken) and dark poultry as duck, goose (crop only), just a couple of dried king boletes, one single cabbage leaf and a variety of vegetables such as parsley, celery, carrot, and leek. The cooking must take at least six hours of sensitive boiling over a small fire.<ref name=":2" /> At the end, softly burnt onion is added to the soup.

Rosół myśliwski (The hunter's rosół) is made of a variety of wild birds<ref name=":2" /> as well as pheasant, capercaillie, wood grouse, black grouse, or grey partridge, with a small addition of roe deer meat, a couple of wild mushrooms, and 2–3 juniper fruits.

===Portugal and Brazil===
{{Main|Canja de galinha}}
Chicken soup is known as [[canja]], a chicken broth prepared with [[rice]] or pasta and shredded [[Chicken (food)|chicken meat]].<ref>{{cite web|access-date=2023-10-13|date=2011-02-07|language=pt-BR|title=Canja de galinha|url=https://claudia.abril.com.br/receitas/canja-de-galinha/|website=CLAUDIA}}<!-- auto-translated by Module:CS1 translator --></ref> It is believed to help a person overcome colds and digestive problems, among other mild forms of sickness.<ref>{{cite web|last=Lins|first=Bárbara|url=https://descobertasbarbaras.com.br/canja-turbinada-para-curar-resfriado-receitinha-facil/|title=CANJA TURBINADA PARA CURAR RESFRIADO! RECEITINHA FÁCIL|date=2019|work=descobertasbarbaras.com.br|language=pt-br}}</ref>

===Romania and Moldova===
In most regions of Romania, chicken soup known as [[supă de pui]] consists of a clear or dense sour soup with strained chicken and vegetable broth, and either noodles (tăieței) or dumplings (găluște) are added.<ref name=":4">{{cite web|last=Chivu|first=Erika|url=https://retete.unica.ro/recipes/supa-de-pui-5/|title=supa de pui|date=2019|work=retete.unica.ro|access-date=2023-10-13|language=ro}}</ref> Different versions use pieces of chicken and pieces of boiled vegetables (like onion, carrot, parsnip, celery, zucchini, peas, beans, leaves and root of parsley or peppers) and are seasoned usually with sour cream ([[smântână]]), tomato juice, lemon juice, or [[Borș (bran)|borș]].<ref name=":4" />

===Taiwan===
In Taiwan-style chicken soup, dried [[jujube]] fruits, dried shiitake, and other various herbs are also sometimes added. While it may be possible to use regular ginseng in the recipe, a special type of ginseng called [[Panax notoginseng|san qi]] is commonly used.<ref>{{cite web|url=https://www.assortedeats.com/taiwanese-sesame-oil-chicken-soup/|title=Taiwanese Sesame Oil Chicken Soup (麻油雞湯)|date=2022|work=assortedeats.com|access-date=2023-10-13}}</ref> This is grown almost exclusively in Wenshan County, Yunnan Province. The roots are powdered for ease of use, although it may also be possible to use the flowerheads.<ref>{{Cite book|url=https://books.google.com/books?id=FYuRSmqISQsC&pg=PA30 |title=Canadian Medicinal Crops|first1=Ernest|last1=Small|first2=Paul M.|last2=Catling|first3=National Research Council|last3=Canada|date=24 March 1999|publisher=NRC Research Press|isbn=9780660175348 |via=Google Books}}</ref>

===Russia and Ukraine===
East Slavs traditionally prefer an often simple chicken and vegetable bouillon with added noodles or rice, and a pinch of fresh herbs.<ref name="auto">{{Cite web|url=https://writebetter.io/index/|title=Index of expressions • WriteBetter}}</ref> Another type of chicken soup includes chicken, noodles, carrot, potato and onion.<ref name="auto"/> Some cooks add chopped boiled egg and even sour cream to their variations of the soup.

===United Kingdom===
Traditionally, chicken soup (or broth) in Britain is a clear and watery soup with chunky vegetables (such as [[carrot]], [[celery]] and [[onion]]), chicken, [[Salt#Edible salt|salt]] and [[Black pepper|pepper]]. However, a thick, creamy variety called cream of chicken soup,<ref>{{cite web|url=https://thehappyfoodie.co.uk/recipes/classic-cream-of-chicken-soup/|title=Classic Cream of Chicken Soup Recipe|date=|work=thehappyfoodie.co.uk|access-date=2023-10-13}}</ref> which may not contain any vegetable pieces (depending on the recipe), is more popular today. A distinct version from Scotland that has become popular throughout the UK is [[cock-a-leekie soup]], a clear, thin broth of shredded chicken and leeks.<ref>{{cite news|url=https://www.theguardian.com/lifeandstyle/2017/nov/23/how-to-make-the-perfect-cock-a-leekie-soup|title=How to make the perfect cock-a-leekie soup|website=The Guardian|date=23 November 2017 |last1=Cloake |first1=Felicity }} Retrieved October 13, 2023</ref>

===United States and Canada===
[[File:Chicken Noodle Soup US.jpg|thumb|upright|American-style chicken noodle soup.]]
In the United States and Canada, chicken soup often has [[noodle]]s or rice in it, thus giving it its common name of "chicken [[noodle soup]]".<ref>{{cite book | url=https://books.google.com/books?id=mePkn5BLjLIC&pg=PA94 | title=The Food Industry Wars | publisher=Greenwood Publishing Group |author1=Michman, Ronald D. |author2=Mazze, Edward M. | year=1998 | pages=94 | isbn=978-1567201116}}</ref> The term may have been first used in advertising by the [[Campbell Soup Company]] in the 1930s. The original 21 varieties of Campbell's condensed soup featured a "chicken soup with noodles", but when it was advertised on the ''[[Amos 'n' Andy]]'' [[Radio programming|radio show]] in the 1930s by a slip of the tongue the soup was referred to as "chicken noodle soup".<ref name=":3" /> Traditionally, American chicken soup was prepared using old hens, with meat too tough and stringy to be [[Roasting|roasted]] or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for roasting or broiling) are often used in preparation of soup.<ref name=":3" />

====Canned chicken soup====
[[File:AH canned chicken soup.jpg|thumb|upright|Canned chicken soup (not condensed)]]
Often (but not always) sold as a [[condensed soup]], [[canning|canned]] chicken soup such as [[Campbell Soup Company|Campbell]]'s Chicken Noodle Soup, is notable for its high sodium content:<ref name="NYT4113">{{cite news|author1=Jane E. Brody|title=Sodium, Hiding in Plain Sight|url=http://well.blogs.nytimes.com/2013/04/01/sodium-hiding-in-plain-sight/|access-date=30 April 2015|work=The New York Times|date=1 April 2013|format=Well blog|quote=A cup of canned chicken noodle soup can have as little as 100 milligrams or as much as 940 milligrams of sodium.}}</ref> 890&nbsp;mg per {{frac|1|2}} cup serving. This gives a {{frac|1|1|2}} cup bowl of soup<ref name=NTT8211>{{cite news|author1=Anahad O'Connor|title=The Problem With Serving Sizes|url=http://well.blogs.nytimes.com/2011/08/02/the-problem-with-serving-sizes/|access-date=30 April 2015|work=The New York Times|date=2 August 2011|format=Well blog|quote=A similar number of the people asked, 61 percent, said they would also eat the entire can of a condensed soup, like Campbell's Chicken Noodle, which lists 2.5 servings per can. A single serving contains 890 milligrams of sodium, and the full can has 2,390 milligrams}}</ref> about 2,500&nbsp;mg of sodium, a full day's allowance in the case of this mainstream brand.<ref name=CSCNoodle>{{cite web|title=Chicken Noodle Soup Nutrition Facts|url=http://www.campbellsoup.com/Products/Condensed/All/2292|website=campbellsoup.com|publisher=Campbell's Soup|access-date=30 April 2015|quote=Amount Per Serving (serving size) = 1/2 cup condensed Sodium 890mg|url-status=dead|archive-url=https://web.archive.org/web/20151027001436/http://www.campbellsoup.com/Products/Condensed/All/2292|archive-date=27 October 2015}}</ref> Other condensed chicken soups produced by Campbell's, such as Chicken with Rice<ref name=CBCrice>{{cite web|title=Chicken with Rice Soup Nutritional Facts|url=http://www.campbellsoup.com/Products/Condensed/All/2296|website=campbellsoup.com|publisher=Campbell's Soup|access-date=30 April 2015|quote=Sodium 820mg}}</ref> or Chicken & Stars Soup,<ref name=CBCstars>{{cite web|title=Chicken & Stars Soup Nutritional Facts|url=http://www.campbellsoup.com/Products/Condensed/All/2289|website=campbellsoup.com|publisher=Campbell's Soup|access-date=30 April 2015|quote=Sodium 790mg}}</ref> have similar amounts, as do generic versions of the product.<ref name = Surefine >From label of Shurfine Chicken Noodle Condensed Soup, "900mg" per {{cups|1/2|US}} serving. accessed 30 April 2015</ref>

Canned chicken soup with much less sodium than the traditional formulation is available, including many varieties produced by Campbell's, some with as little as 100&nbsp;mg of sodium.<ref name="NYT4113"/> Campbell's claims production of a chicken noodle soup that will find broad consumer acceptance—in short, that will sell—is very difficult, so it has to balance healthfulness with sodium content.<ref name=NYT52915>{{cite news|author1=Michael MossI|title=The Hard Sell on Salt|url=https://www.nytimes.com/2010/05/30/health/30salt.html|access-date=30 April 2015|work=The New York Times|date=29 May 2015|quote=Chicken noodle soup has been especially vexing}}</ref>

Usually, the main ingredients of this canned soup are:<ref name=":0" /><ref name=":1" />
*Chicken broth
*Chicken
*Noodles
*Carrots
*Salt
*Celery, lettuce, or mushrooms, depending on the brand

==In media==
[[File:Waterzooi (Fastaff).jpg|thumb|right|[[Waterzooi]] made with chicken, potatoes and cream]]
* There is a [[Book series|series]] of [[motivational therapy]] books entitled ''[[Chicken Soup for the Soul]]''.<ref>{{Cite book |last1=Canfield |first1=Jack |title=Chicken Soup For The Soul 101 Stories to Open the Heart and Rekindle the Spirit |last2=Hansen |first2=Mark Victor |publisher=Ebury Publishing |year=2010 |isbn=9781407080765 |language=en}}</ref>
* ''Chicken Soup'' was the title of a short-lived 1989 [[American Broadcasting Company|ABC]] [[sitcom]] starring [[Jackie Mason]].<ref>{{Cite web |title=Chicken Soup |url=https://www.tvguide.com/tvshows/chicken-soup/1030263526/ |access-date=11 September 2022 |website=TV Guide |type=Magazine}}</ref>
* "[[Chicken Noodle Soup (Webstar song)|Chicken Noodle Soup]]" featuring [[Young B.]] was made into a popular [[Hip hop|hip-hop]] song by [[DJ Webstar]].<ref>{{Cite web |last1=Sullivan |first1=Corinne |last2=Bowenbank |first2=Starr |date=17 June 2022 |title=39 One-Hit Wonders From the 2000s That Will Probs Go Down in Music History |url=https://www.cosmopolitan.com/entertainment/music/g34031794/best-one-hit-wonders-2000s/ |access-date=11 September 2022 |website=Cosmopolitan |type=Magazine}}</ref><ref>{{Cite news |last=Ross |first=Barbara |date=6 November 2015 |title='Chicken Noodle Soup' singer Young B claims ex-promoter is trying to shake her down for 50% of 'Love & Hip Hop' earnings in suit |work=New York Daily News |type=Newspaper |url=https://www.nydailynews.com/news/national/chicken-noodle-soup-singer-young-b-suing-ex-promoter-article-1.2426295 |access-date=12 September 2022}}</ref>
* ''[[Chicken Soup with Barley]]'' is a 1956 play by British playwright [[Arnold Wesker]]. It explores the challenges faced by a family of communist Jewish immigrants in the UK from 1936 to 1956.<ref>{{Cite news |last=Billington |first=Michael |date=9 April 2005 |title=The party's over |work=The Guardian |type=Newspaper |url=https://www.theguardian.com/stage/2005/apr/09/theatre#top |access-date=11 September 2022}}</ref><ref>{{Cite web |last=Orme |first=Steve |date=2005 |title=Chicken Soup with Barley |url=https://www.britishtheatreguide.info/reviews/chickensoup-rev.htm |access-date=11 September 2022 |website=British Theatre Guide |type=Theatre guide}}</ref>
* ''Chicken Soup with Rice'' is a poem by author and illustrator [[Maurice Sendak]] published in 1962 as part of his ''Nutshell Library'' book series. It was popularized in 1975 by an animated musical TV special titled ''[[Really Rosie]]''. [[Carole King]] voiced the title character and also wrote the music and sang all the songs.<ref>{{Cite book |last=Sendak |first=Maurice |title=Chicken Soup With Rice A Book of Months |publisher=Harperfestival |others=Illustrated by Maurice Sendak |year=1982 |isbn=9780062332462 |language=en}}</ref><ref>{{Cite web |last=Sendak |first=Maurice |year=1975 |others=Music by Carole King |title=Maurice Sendak's Really Rosie |url=https://www.tvguide.com/tvshows/maurice-sendaks-really-rosie/1030258373/ |access-date=11 September 2022 |website=TV Guide |type=Magazine}}</ref><ref>{{Cite news |last=Hirsh |first=Marc |date=8 May 2012 |title=Maurice Sendak, 'Really Rosie' and The Intelligence Of Children |work=National Public Radio |type=website |url=https://www.npr.org/2012/05/08/152271010/maurice-sendak-really-rosie-and-the-intelligence-of-children |access-date=11 September 2022}}</ref>
*[[Andy Warhol]]'s work ''[[Campbell's Soup Cans]]'' depicts five varieties of Campbell's soups: chicken noodle, chicken gumbo, cream of chicken, chicken with rice, and chicken vegetable''.''<ref>{{Cite web |last=Andy |first=Warhol |year=1962 |title=Campbell's Soup Cans |url=https://www.moma.org/collection/works/79809 |access-date=11 September 2022 |website=www.moma.org}}</ref><ref>{{Cite web |last=Miller |first=Brenna |date=November 2012 |title=Andy Warhol's Campbell's Soup Cans, 1962 |url=https://origins.osu.edu/milestones/november-2012-andy-warhol-s-campbell-s-soup-cans-1962?language_content_entity=en |access-date=12 September 2022 |website=Origins: Current Events in Historical Perspective |publisher=[[Ohio State University]] |type=Monthly periodical}}</ref>

==See also==
* [[Chicken and dumplings]]
* [[List of soups]]
* [[Poultry]]

==References==
{{Reflist}}

==Further reading==
*Aish HaTorah Women's Organization (1987). ''The Taste of Shabbos: The Complete Sabbath Cookbook''. Jerusalem:Feldheim Publishers. {{ISBN|0-87306-426-7}}.
* [http://www.foodtimeline.org/foodsoups.html#stock definitions and history of stock, broth, bouillon and consommé from various sources]
* [https://archive.today/20130414110049/http://www.chestjournal.org/content/118/4/1150.abstract Rennard, BA, Ertl, RF, Gossman, GL, ''et al.''. (2000). Chicken soup inhibits neutrophil chemotaxis in vitro. ''Chest''. '''118''', 1150–1157]
* [http://www.cmaj.ca/cgi/content/full/161/12/1532 Ohry, A, Tsafrir, J. (1999) Is Chicken Soup an Essential Drug? ''Canadian Medical Association Journal''. '''161''' (12)]
* {{cite journal | doi=10.1007/BF00334329 | volume=54 | issue=6 | title=Chicken soup revisited: Calcium content of soup increases with duration of cooking | journal=Calcified Tissue International | pages=486–488| year=1994 | last1=Rosen | first1=H. N. | last2=Salemme | first2=H. | last3=Zeind | first3=A. J. | last4=Moses | first4=A. C. | last5=Shapiro | first5=A. | last6=Greenspan | first6=S. L. | pmid=8082052 | s2cid=34474821 }}

==External links==
* [https://web.archive.org/web/20020705140221/http://www.pbs.org/saf/1210/features/know2.htm PBS article on Rennard’s study]

{{Soups}}
{{Chicken dishes|state=collapsed}}
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{{DEFAULTSORT:Chicken Soup}}
[[Category:Chicken dishes|Soup]]
[[Category:Soups]]
[[Category:Traditional medicine]]
[[Category:Noodle soups]]
[[Category:Chicken soups| ]]
[[Category:Australian soups]]
[[Category:American soups]]
[[Category:Brazilian soups]]
[[Category:Mexican soups]]
[[Category:Ashkenazi Jewish cuisine]]
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