Chicken Soup Recipe
Chicken soup is a soup made by boiling chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries including the United States is considered a classic comfort food. Read more
Samgyetang Soup
Samgyetang (sometimes called chicken ginseng soup), is a Korean soup-based dish. It is basically a whole young chicken stuffed with glutinous rice and boiled in a broth of Korean ginseng, dried seeded jujube fruits, garlic, and ginger. Depending on the recipe, other medicinal herbs such as wolfberry, Codonopsis pilosula, and Angelica sinensis may also be added. The dish’s name literally means “ginseng chicken soup.”
Samgyetang is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea. Many Koreans enjoy it on three specific days in summer, “Chobok”, “Jungbok” and “Malbok”, which Koreans believe to be the hottest and most sultry of the year.
Like chicken soup, which is thought to help common sicknesses in the West, samgyetang is held in Korea to be not only a cure for physical ailments but a preventer of sickness. Proteins, minerals and hormones from the whole chicken mixed with the beneficial properties of the ingredients combined in the dish makes it a revered culinary item in South Korea. Only whole uncut ingredients are used for the dish, as they preserve the maximum amount of nutrients.
Specialty restaurants common in Korea serve nothing but samgyetang, having gained local popularity through their special recipe for the dish which are often kept secret. The dish is usually accompanied by side dishes and, in some restaurants, a small complementary bottle of ginseng wine is included.
Cock-a-Leekie Soup
A fine and traditional Scots appetite stimulant to solid fare. As early as 1598 Fynes Morrison recorded that it was served at a Knight’s house with boiling fowl (thus the “cock”) and prunes. By the late 18th century, French statesman and gastronome Charles Maurice de Talleyrand opined that the prunes should be cooked with the soup but removed before serving. Ultimately they were removed from the recipe altogether. Sir Walter Scott in St. Ronan’s Well cannot help exclaiming: “Such were the cock-a-leekie and the savoury minced collops….” Serve hot to 4-6 people.
- 6 leeks, sliced into half moons after cutting away the roots and dark green and washing
- 1 teaspoon salt
- 5 cups strong chicken stock
- 3 Tablespoons butter (even better, chicken fat)
- 1/2 cup whipping cream
- salt and pepper to taste
Garnish: optional: julienne of prunes (which a reader assures me is still traditional)
Bring the stock to a boil, add leeks, then reduce heat and simmer for about 5 minutes. Whisk in butter (or fat) and season. Stir in the cream (and prunes) at the end, ladle into bowls, and serve immediately.
or slightly different…
The national soup of Scotland, this is a great winter soup, but quite light. The recipe here is based on a traditional one.
Ingredients
- 1 boiling chicken
- 2 litres water
- 6 chopped leeks
- 1 chopped onion
- 2 tablespoons rice
- 2 teaspoons salt
- Pepper to taste
- 1 tablespoon chopped parsley
Instructions
- Place the chicken in a large saucepan with the cold water and salt.
- Bring slowly to the simmer, skimming any fat or scum that appears on the surface. Simmer for one hour.
- Add the leeks, onions and rice and simmer for another 30 minutes or so until the chicken is tender.
- Remove the chicken and skim off any remaining fat. Add the parsley and season as required.
Traditionally the chicken would have been served as a main course with the broth as an accompaniment. If you like you can strip the bird of meat and serve as a soup.