"Plonk yourself anywhere in the world, and you won't be far from a steaming bowl of soup. And just about anywhere you go, you'll find chicken soup thrifty, cozy, adaptable, delicious chicken soup. But while it's an always reliable meal, there's no reason it can't also be exciting. Push your next pot beyond chicken and broth with these seven simple upgrades."
"Chicken soup is all about soothing, and a bay leaf (or two) can help with that. The slender leaf's soft-spoken herbiness isn't as bold as rosemary or oregano rather, it slips into the background. Think of it as more like some cooked-down onion than an herb: You'll notice it isn't there, even if you can't pinpoint what exactly is missing."
"Have you ever had a bowl of pasta cooked in chicken broth? That simple soup shows you how a little broth can do so much. Using store-bought or homemade broth instead of water ensures your soup will be savory and chickeny, no matter how little it simmers for, or what else is in the soup. Vegetables are typically used in soup in two ways: in small bits, cooked to build the foundation (your garlic and onions), and in larger chunks, to bulk it up."
Chicken soup appears worldwide and can be both soothing and adaptable. Build flavor early by sizzling dried herbs and spices in oil for a minute or two to release and distribute aromatics. Lean toward earthy profiles (turmeric, paprika, annatto) or herbaceous ones (dried rosemary, oregano, crushed red pepper). Cook pasta directly in chicken broth to boost savoriness. Use vegetables two ways: small bits (garlic, onions) to build the foundation and larger chunks (ginger, lemongrass, chiles, mushrooms, radishes, squash) to bulk the pot. Add a bay leaf for gentle herbiness. Choose long simmering for depth or quick methods for immediate soup.
Read at cooking.nytimes.com
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