Topic: Soups

Chicken Soup: An International Favorite

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Chicken soup ingredients

Chicken soup ingredients

keller + keller

Noodle around with different pasta shapes. Your little ones will love pastina or alphabet-shaped pasta (no need to precook). Or try cooked egg noodles for richer flavor, or a flavored pasta, such as tomato or spinach.

For an Asian twist, add 2 tablespoons grated ginger, 1 stalk lemongrass (smash the stalk to release some of its flavor), and a few pinches of dried red pepper flakes when you’re sautéing the other vegetables. (Remove the lemongrass before serving.) It may not cure a cold, but it’ll certainly open your nasal passages and offer some relief — oh, and it tastes great, too.

Go Greek and make avgolémono soup. Substitute 1 cup cooked rice for the pasta, and whisk together 2 eggs and the juice of 1 lemon. Add 1 cup of hot broth to the egg and lemon, whisk well, then whisk the mixture back into the larger pot. (Don’t boil it again.)

Matzoh balls, also known as knaidels or knaidelach, in soup have been known to cure everything from skinned knees to broken hearts. Instead of pasta, try these doughy treats.

  • 4 large eggs, slightly beaten
  • 4 tablespoons vegetable oil
  • 4 tablespoons seltzer water
  • 1 cup matzoh meal
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper

Place all ingredients in a large mixing bowl and combine just until they come together. Cover and chill in refrigerator. Then wet your hands and form golf-ball-sized spheres of dough. Place them gently in the lightly simmering broth (substituting them for the pasta). Cook about 30 minutes.

  • My chicken soup is made with two large cans of College Inn Chicken Broth, 3 medium Yukon Gold potatos diced 4 ribs of celery diced and one yellow onion diced. Add one thinly sliced carrot to the broth. I use two chicken breasts bonless and skinless, cut into a dice. I add a shake or two of garlic powder. The noodles are home made and are delicious. 1and3/4 flour 8 pats of softened butter, one extra large egg and a shake of dried dillweed. Use a fork to mix and then use your hands. Use extra flour if it is to sticky. Flour your counter, roll the ball of dough about 1/4 inch thick. Let it sit covered with a towel, use a sharp knife and cut to desired length and width. Once the broth and vegetables are tender drop the noodles into the boiling broth, test for doneness. I add finely chopped italian parsley just before serving. A crusty loaf of bread and sweet cream butter is all you need for a delicious bowl of soup.


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