'chicken soup' on Serious Eats

Chicken Soup: A Poem

On Monday, after publishing a post and recipe about the joys of good wonton soup, I got an email by Serious Eater Richard Marcus, who shared a poem about chicken soup with us. Turns out Mr. Marcus is no slouch when it comes to writing songs about food. He's the creator of "A Bagel is More Than A Jewish Donut," a collection of songs that includes the Mango Tango, Free Fried Rice, and I've Been Working On My Broccoli. Here's the song! More

Mile End's Chicken Soup with Soup Mandel

Once the calendar flips to September, my mind begins drifting to fall. It matters little what the thermometer reads, the post-Labor Day season is a time for apples, hearty greens, and, of course, chicken soup. For me, the magical elixir cures not only cold symptoms, but back-to-school (or work) jitters as well. In The Mile End Cookbook, Noah and Rae Bernamoff present a simple yet full-bodied and rich take on the classic. More

Mile End's Gribenes and Schmaltz

Schmaltz is a useful cooking fat to keep around the house; for our Cook the Book feature this week, it is used in Soup Mandel and Knishes. Keep the resulting Gribenes (fried chicken skin crackling) for snacks while you're cooking or toss them in a salad. If you don't have extra chicken skin hanging around the kitchen, call a butcher shop ahead of time and have them reserve it for you. More

Mile End's Chicken Soup with Soup Mandel

Once the calendar flips to September, my mind begins drifting to fall. It matters little what the thermometer reads, the post-Labor Day season is a time for apples, hearty greens, and, of course, chicken soup. For me, the magical elixir cures not only cold symptoms, but back-to-school (or work) jitters as well. In The Mile End Cookbook, Noah and Rae Bernamoff present a simple yet full-bodied and rich take on the classic. More

How to Make Real-Deal Tortilla Soup

As a kid who only ever ate tortilla soup in various gringo-fied Mexican-ish restaurants on the Upper West Side and perhaps the occasional New Jersey strip mall, I figured the dish was about as authentically Mexican as ranchero burgers and fried ice cream (A.K.A. not at all). In that, I was right and wrong. Certainly, the jarred-salsa-watered-down-with-chicken-broth versions I ate garnished with fried tortilla strips, avocado, and not a hint of chili were in the Mexican't camp. But there are more authentic, more complex, more compelling versions of the dish. More

Latin Cuisine: Five Ingredient, One Pot, 30-Minute Colombian Chicken Stew

This is the first—and probably tastiest—dish that my wife ever taught me how to cook from her home in Bogotá, high in the mountains of Colombia. The Capital city of 10 million people sits in a valley at over 8,000 feet above sea level, which means that the pressure cooker is a staple in pretty much every kitchen. This extraordinarily simple chicken and potato stew uses just five ingredients (ok, seven if you count salt and pepper), but the flavor that comes out after a brief cook under pressure is complex, rich, and filling. More

Spicy Chicken Noodle Soup with Lime and Ginger

Last week it seemed like every single person in the office was sick, which meant chicken soup was on the brain. While Ed loves his Jewish-style chicken noodle soup, we're also smack dab in the middle of Chinatown, which makes access to Southeast Asian ingredients like lemongrass, fish sauce, and Thai chili as easy as a walk down the block. More

Spicy Chicken Noodle Soup with Lime and Ginger

The end result is a soup that's as fortifying as the best chicken noodle, but with a bit of kick from its sour/sweet/pungent flavor profile. With nothing but a single burner, a chicken, and a few vegetables, you can pull together a good soup in about an hour. The first key is to make extracting flavor and gelatin from the chicken bones as easy as possible. This means chopping the carcass into very fine pieces. More

Cook the Book: Gondi, Chicken and Chickpea Dumplings in a Broth

Janna Gur's The Book of New Israeli Food includes a chapter devoted to foods that are traditionally eaten on the sabbath in Israel. Some are familiar (chopped liver and chicken noodle soup) while others are a bit more exotic. Gondi, an Iranian-Jewish take on matzo ball soup, falls somewhere in between. Chicken soup with big, fluffy matzo meal dumplings is a Passover classic that has potential for greatness but also a tendency to be a little bland depending on your seasoning strategy. Gondi, on the other hand, is all about big, bold flavors. More

Everybody Loves Chicken Soup

The Philadelphia Inquirer's Marilyn Marter, on a favorite comfort food: "The first choice to satisfy - and to comfort and cure cold weather ills - is a steaming bowl of chicken soup. And that is not just in America, but in most of the world." If you're feeling adventurous, she includes two recipes for bases as well as four different chicken soup recipes: Guatemalan Ginger Chicken Soup, Thai Chicken, Galangal and Coriander Soup, Pennsylvania Dutch Style Chicken Corn Soup and Italian Wedding Soup.... More

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