Soup is endlessly versatile, and we really like recipes that showcase flexibility and improvisation. So here's a great soup from Food & Wine, except it's not just one recipe. It's four!
They took plain and basic chicken broth and worked it four ways into four different sorts of soups. Each highlights a different culture's way of eating chicken soup, too, which is rather fun.
How do you like your chicken soup?
• Get the recipes: Perfecting Chicken Soup, with recipes for Classic Chicken Noodle, Korean Chicken, Ukrainian Chicken, and West African Chicken soups.
Have a great soup recipe? Email us here if you have a recipe and photo to share. We may make it one of our Soups of the Day this month!
Previous Soup of the Day: Coconut Chicken Curry Soup
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The West African chicken soup looks interesting, however, I don't like the basic broth -- it seems bland. I would substitute parsnips for the celery, and try some other things. I've already shared my go-to recipe for chicken soup under the Chicken and Matzo Ball post.
One unusual version of chicken soup that I have made and quite like, despite my aversion for thick or creamed soups, is one that I found in Tessa Kiros' Apples for Jam cookbook, which I seem to be cooking from a lot these days.
It is a soup that comes from her Italian husband's childhood, a soup his father would make him. It is made with marsala and lots of parmesan, and is puréed, with a few reserved shreds of chicken meat for serving.
Here it is:
(and yes, it has celery, but not much, so it works for me :-))
http://www.notquitenigella.com/2008/08/07/chicken-soup-with-potato-stuffed-potato-bread-for-the-occassional-shut-in/