Chicken Soup for the Global Soul

Chicken soup is so much more than just a meal – it's a warm, universal embrace in a bowl. Nearly every culture across the globe has its own version, and speaks to its power to comfort, nourish, and heal. 

As the weather cools down, nothing is more soothing to the soul than chicken soup. Don’t reach for the canned chicken soup. Rather, expand your menu this fall and try a few recipes from around the world.

Korea: Samgyetang (Ginseng Chicken Soup)

A revered dish known for its restorative properties, Samgyetang is a whole young chicken stuffed with aromatics and simmered to perfection.

1. A whole small Jidori chicken.

2. Stuff the cavity with 1/4 cup of sweet glutinous rice (soaked for 1 hour).

3. 2-3 cloves of garlic, a dried jujube (red date), and a small piece of fresh ginseng. 

4. Place the stuffed chicken in a pot and cover it with water. Bring to a boil, then simmer gently for about 45-60 minutes, until the chicken is fall-apart tender. Season with salt and pepper to taste and garnish with fresh scallions.

Greece: Avgolemono (Egg-Lemon Soup)

This classic Greek soup is silky, bright, and utterly luxurious, thickened with a beautiful egg-lemon liaison.

1. Start with 6 cups of high-quality chicken broth and bring it to a gentle simmer.

2. Add 1/2 cup of orzo pasta, cooking until tender. 

3. In a separate bowl, whisk 2-3 large eggs until frothy, then slowly whisk in the juice of 2 lemons. The secret is to temper the eggs: slowly ladle about 2 cups of the hot broth into the egg-lemon mixture, whisking constantly to prevent scrambling. 

4. Pour the tempered mixture back into the pot, stirring gently. Add 2 cups of shredded cooked chicken. Heat through gently without boiling. Serve immediately.

Mexico: Sopa de Lima (Lime Soup)

From the Yucatán Peninsula, this soup is a vibrant and zesty celebration of bright, fresh flavors.

1. In a large pot, sauté 1 chopped onion, 2 cloves of garlic, and 1 chopped habanero (optional, for heat).

2. Add 8 cups of chicken broth, the juice of 4-5 limes, and 2 cups of shredded cooked chicken. Simmer for 15 minutes to let the flavors meld. 

3. Serve the soup hot, garnished generously with crispy fried tortilla strips, diced avocado, chopped cilantro, and extra lime wedges on the side.

Vietnam: Cháo Gà (Chicken Rice Porridge)

The ultimate Vietnamese comfort food, Cháo Gà is a simple yet deeply flavorful rice porridge, or congee.

1. In a pot, combine 1 cup of jasmine rice (rinsed) with 10 cups of rich chicken broth. 

2. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, stirring occasionally, until the rice has broken down into a creamy porridge. 

3. Stir in 2 cups of shredded chicken and 1 tablespoon of fish sauce. 

4. Serve in bowls topped with fresh black pepper, chopped cilantro, scallions, and a drizzle of sesame oil. A side of fresh ginger and bean sprouts adds a wonderful crunch.

Peru: Aguadito de Pollo (Peruvian Chicken & Cilantro Soup)

This vibrant green soup is a powerhouse of Peruvian flavor. In Peru, chicken soup is deeply woven into the culture as a restorative cure-all. 

1. The secret to this soup is its potent cilantro base. In a blender, combine 1 large bunch of fresh cilantro (stems and all) with about 1/2 cup of chicken broth and blend until smooth. 

2. In a soup pot, sauté 1 chopped red onion, 2 cloves of garlic, and 2 tablespoons of ají amarillo paste (a key Peruvian chili paste). 

3. Add the cilantro puree and cook for 2 minutes. Stir in 8 cups of chicken broth, 1/2 cup of rice, and 1 large diced potato. Simmer for 20 minutes, or until the rice and potato are tender. 

4. Add 2 cups of shredded premium chicken, 1/2 cup each of corn kernels and peas, and cook for 5 more minutes. Season with salt and lime juice to taste.

To craft the perfect chicken soup in its simplicity is a mark of skill and care, and it all begins with one non-negotiable element: an exceptional chicken.

The soul of any great soup is its broth. This is where a premium bird, like Jidori chicken, truly proves its worth. The slow, natural growth and quality diet result in a bird with a richer flavor, healthier fats, and more collagen in its bones and connective tissues. When simmered, these elements create a broth with incredible depth, a silky mouthfeel, and a clean, profound flavor that simply cannot be replicated with a conventional chicken. The meat from a premium bird remains succulent and tender, never becoming dry or stringy. By utilizing the whole bird—simmering the carcass for a golden stock and using the tender meat for the soup—you practice a sustainable, nose-to-tail approach that honors the ingredient and maximizes its value.