Five of our favorite chicken soup recipes


I don’t know about you guys, but between last week’s heatwave that’s finally — thankfully — abating, all day Sunday during the Super Bowl, and a post-Valentine’s Day chocolate coma, I need something to get back to Center. My favorite, especially on nice, cool days, is chicken soup. The aroma calms my mood, the broth is moisturizing, and the chicken and veggie chunks are nourishing. Plus, making chicken soup brings back memories of different times and people I’ve enjoyed it with — and there are more ways to make chicken soup than one could possibly count. Here are five favorites from our archive.

Dak Yukgaejang (Korean Spicy Spicy Chicken Soup) is usually made with beef, but this version substitutes chicken and works well. In Korea, this soup is often eaten on hot, hot summer days, as it is believed that the contrast between the body heat generated by the spicy soup and the outside temperature helps make you feel cooler. The spiciness comes from Korean chilli powder and a whole bulb of garlic; the body, from the shredded chicken and eggs that were instilled at the end of cooking.

Tom Kha Gai (Coconut Chicken Soup) smells of the flavors of Thailand: lemongrass, galangal and makrut lime. It gets some spiciness from Thai chilies and is seasoned with fish sauce. The coconut milk adds some sweetness.

If you like noodles in your soup, Pho Gà Nhanh (Quick Chicken Pho) is a veritable noodle feast. While broth for pho often requires hours of simmering beef bones, this version is made with chicken, allowing for a rich broth in under an hour. Fresh herbs brighten the flavors and the rice noodles are gluten-free.

Sopa de Fideo is also a bit of a pasta festival. Dried piles of pasta (fideo) are sautéed until golden brown before being placed in a rich chicken broth flavored with a garlic, onion and tomato puree. The noodles, which are initially thin as angel hair, absorb the broth and become thick and chewy. The soup is topped with Cotija cheese, avocado and banana slices.

For more veggies with your chicken, this caldo de pollo is full of them: carrots, potatoes, chayote, green beans, zucchini, and corn. Rice adds extra body to the soup, which also makes it another gluten-free option.

Time2 hours

incomeServed 8

This Thai favorite gets its sour flavor from the lime juice, its saltiness from the fish sauce, and its spiciness from the Thai chilies.

Time15 minutes

incomeFor 4 to 6 people

Pho is the iconic Vietnamese soup made with rice noodles, thinly sliced ​​meat and lightly spiced broth.

Time50 minutes

incomeserves 2

A rich chicken broth with tomatoes and long, stringy noodles swollen with the broth, is topped with sliced ​​banana, avocado, and crumbled cotija cheese.

Time45 minutes

incomeServed 6

A beautiful bowl of chicken and veggies – green beans, carrots, tomatoes, potatoes, zucchini, chayote – and rice, topped off with a golden slice of corn on the cob.

Time2 hours

incomeServed 8 Five of our favorite chicken soup recipes

Russell Falcon

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