2024 the best chicken soup recipe review

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2022 IACP Award Nominee

Longlisted for the André Simon Food and Drink Book Awards 2020

Celebrating the universal joy of chicken soup.

This is a celebration of one of the most widely interpreted, and beloved dishes the world over. With more than 100 recipes dedicated to this one special, often humble, meal, James Beard-nominee Jenn Louis shows readers how chicken soup is not only a source of heart-warming sustenance, but also a cure-all and the ultimate expression of love.

With chapters broken down by region and country, The Chicken Soup Manifesto includes everything from Algerian Chorba Bayda, Colombian and Panamanian Sancocho and Thai Kao Tom Gai to Spanish Sopa de Picadillo. Along with the recipes, Jenn also covers essential chicken know-how, from selecting and storing, to stock 101 and brining. The book is fully photographed with a design that establishes it as a collectible object as much as a hard-working guide to the world's favorite soup.

From the Publisher

About Jenn Louis

Jenn Louis has enjoyed a culinary career spanning more than two decades. She grew up believing that a creative path was in her future and found her calling early in the kitchen. She has owned several highly acclaimed Portland restaurants as well as a wildly successful full-service catering company. Jenn has competed on Bravo's Top Chef Masters, was named one of Food & Wine's Best New Chefs in 2012, and her simple, sophisticated cooking style, championing seasonal Pacific Northwest US ingredients, has earned her two nominations for the James Beard Foundation Award of Best Chef: Northwest. Her debut cookbook, Pasta By Hand, published in 2015, was nominated for an IACP from the International Association of Culinary Professionals. Her second book, The Book Of Greens, won an IACP award in 2017. The book was also nominated for a James Beard Award. Jenn is involved with nonprofits including Alex's Lemonade Stand Foundation and Portland Homeless Family Shelter.

The best chicken soup recipes from around the world

Samgyetang

This soup is served as a summer dish in Korea, eaten as a way to retain energy and to balance the body’s heat in the intense humidity of the season. Koreans have a saying: Fight fire with fire. So, they designate the three hottest days of the year as sambok. The dates vary each year, but they usually fall in July and August. First is chobok (beginning), ten days later is jungbok (middle), and twenty days after that is malbok (last). During this time, samgyetang restaurants will have lines forming out the door, while inside they are packed with diners eating hot, steamy, ginseng-infused soup, with sweat running down their foreheads. Samgyetang is made at home, too. Serve with kimchi.

Laska

Versions of this fragrant laksa paste (curry) are seen in Malaysia, Singapore, Indonesia and Southern Thailand. It is believed to have originated as a blend of Chinese ingredients and Southeast Asian cooking practices. Chinese wheat noodles can replace rice noodles, and seafood can be used to replace chicken. Laksa paste is a bit labor-intensive to make, and some ingredients may take an extra trip out, but it is worth it. Laksa paste can be made a week ahead, stored airtight in the refrigerator, or can be frozen in ice-cube trays for up to two months.

Chikhirtma

This soup is made for families as a comfort meal, to heal the sick, and to cure a hangover. The creaminess is warming on a cold day, and the herbs add a bright note to this otherwise rich soup. Some versions of chikhirtma include potatoes, asparagus, corn or peas, and the Adjika adds bold heat.

Isabel’s Matzo Ball Soup

Serves 4

The story goes like this: My mom’s (Isabel’s) matzo balls were never as tender as she wished until she made a batch of matzo balls, turned off the heat and left them in the poaching liquid while we went to services at the synagogue. When we returned to eat dinner, the balls, sitting in the warm water for an hour or two, softened and plumped up. Her, and now my, cooking method was changed forever.

Place the chicken fat or olive oil, eggs, matzo meal, water and salt in a large bowl and stir until completely combined. Cover with plastic wrap and chill for 30 minutes.

Bring a large pot of very well salted water to a simmer. Scoop the batter into soft but not packed golf-ball-sized balls, then lightly drop into the simmering water, partially cover with a lid and simmer for 30 minutes. Turn off the heat and leave to stand, still covered with a lid, for 30 minutes.

Gently heat the stock until hot, season with salt and ladle into serving bowls with 2 matzo balls each. Garnish with dill.

Ingredients 2 tablespoons rendered chicken fat or olive oil 2 large eggs 125 g (4½ oz/½ cup) matzo meal 2 tablespoons water 1 teaspoon salt 1.9 liters (64 fl oz/8 cups) Chicken Stock 2 tablespoons roughly chopped dill, to garnish

Publisher ‏ : ‎ Hardie Grant Books (September 1, 2020)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 240 pages
ISBN-10 ‏ : ‎ 1743795688
ISBN-13 ‏ : ‎ 978-1743795682
Item Weight ‏ : ‎ 2.35 pounds
Dimensions ‏ : ‎ 8.45 x 1.2 x 9.95 inches
Reviewer: Prince of Peas
Rating: 5.0 out of 5 stars
Title: Travel the world from your kitchen. If you like chicken soup, you'll love this book
Review: What a creative cookbook!We love the simplicity and comfort of a good chicken soup and we typically make a few modest changes to the way we've been making it for years.This book will help you explore the world through your taste buds, using the ubiquitous bowl of chicken soup as your guide.We randomly, as our first choice, picked the Waterzooi from Belgium and it was delicious.we went from a creamy European soup to a more brothy Ma You Ji Tang from Taiwan, delicious as well.Forward to the chunkier, spicier Ye Misir Shorba Be Doro with lentils from Ethiopia and we loved that as well.All the recipes are easy to read and follow, and each soup has an interesting history to it which the author details.With the COVID-19 pandemic spreading as I write this, this book is about the best substitute for travel that I can think of; We've already explored 3 continents and countries in our kitchen and will undoubtedly be exploring the rest of the world soon.Highly recommended.

Reviewer: Dawn Macready-Santos
Rating: 5.0 out of 5 stars
Title: Beautiful pictures and great recipes
Review: This book has a great variety of recipes from many different countries. Each of them is one I will be making! chicken soup is such soul food and something everybody can truly enjoy! The Latin American recipes are definitely very similar to the recipes I learned from my mother in law traveling throughout Central America and are my most treasured flavors.

Reviewer: zeev roth
Rating: 5.0 out of 5 stars
Title: Gorgeous book
Review: Great book. Enjoyable. Make you want to cook every recipe. Great buy

Reviewer: darrell riley
Rating: 4.0 out of 5 stars
Title: Tastes like chicken
Review: I made the Bott Boi, which is like chicken and dumplings. It was real good. It is a well written book and I really like it.

Reviewer: E. N. M.
Rating: 5.0 out of 5 stars
Title: Amazingly simple recipes
Review: This is my favorite soup cookbook. I’ve made almost a dozen recipes from here and have many repeats. This is an essential winter cookbook in my house.Any of the recipes have simple and real ingredients. It doesn’t rely as heavily on prepackaged items as most cookbooks I’ve used. I learned how to make various broths and stocks. After a while, I began combining various recipes. The start of one with the end ingredients from another.It’s an excellent soup cookbook for anyone who loves chicken soup.

Reviewer: William D. Colburn
Rating: 5.0 out of 5 stars
Title: Amazing!
Review: Chicken broth and soup is one bit of cooking that I never felt I was good at. I can do turkeys, cows, lamb and rabbit just fine. But I was never happy with my chicken. Other people do it much better than I do. I've gotten better at it recently, finally doing what I thought was a decent job at broth-based chicken...And then amazon showed me this cookbook! It is simply amazing for one simple fact: every recipe feels different. Every other collection of recipes for chicken soup often seem to feel like adding a few different seasonings to a simple repeated recipe. This one doesn't, despite the fact that every recipe is chicken and water with spices. And there are "over 130" of them. Which I assume means 131, but I didn't actually count. That's a lot though. If I tried to make one a week I'd probably lose track and never finish.The recipes are broken up by region of origin, and the front of the book is a lot of good advice on how to make chicken broth that I was very slow to uptake over many years of trying.,

Reviewer: zzz
Rating: 5.0 out of 5 stars
Title: Waiting a year for this book and it does not disappoint!!!
Review: I have been waiting for over a year for this book. I have been following the author on Instagram and all her incredible looking recipes during her research. I have had this book for two weeks and have done three recipes from it, all of which have been absolutely magnificent. My teenage sons go back to the pot for seconds and thirds. Every recipe as well thought out, well described, and ends up with a bowl of chicken soup more magnificent than the previous. Do yourself and your family the most delicious favor ever and get this book and JUST START COOKING!!!

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Everything I’ve made has been great!
Review: I love this cookbook! I have made about 6 of the recipes so far and they have all been delicious and not too difficult to make. It has been a great and accessible way to expand the variety of flavors and ingredients we cook with at home while making nourishing family meals. Would definitely recommend for yourself or a gift.

Reviewer: The Ginger Butterfly
Rating: 5.0 out of 5 stars
Title:
Review: My neurodivergent brain loves themes and facts and varients on the same whathaveyou in magazine articles and books (unless printed in reems and reems of small text).To have various national versions of the humble chicken soup is wonderfully creative for future meal planning.Okay, in some cases the chilli peppers and chilli powder needs to be changed for a much lower heat level and what is available in my neck of the woods; yet to eat this humble dish how locals eat chicken soup hundreds and thousands of miles away is interesting and fun.The possibilities are endless (unless you want beef stew or fresh fuit chiffon cake with whipped cream). Drool, slurp.🦋

Reviewer: simone
Rating: 5.0 out of 5 stars
Title:
Review: Prodotto corrispondente alla descrizione

Reviewer: Kristell
Rating: 5.0 out of 5 stars
Title:
Review: Great recipes

Reviewer: Amazon Customer
Rating: 2.0 out of 5 stars
Title:
Review: Theres a big space for a picture of a soup you need to visualise because you’ve never made it before, but you left a big blank space. Feel cheated. Written recipies look good but where’s the visuals ??? You left space for them. Send me a completed book please.