Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup is commonly considered a comfort food.
Broth, also known as bouillon, is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
Sinigang, sometimes anglicized as sour broth, is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar. It is one of the more popular dishes in Filipino cuisine. This soup, like most Filipino dishes, is usually accompanied by rice.
Pot-au-feu is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used.
Burgoo is a stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins, that originated in Kentucky. It is often prepared communally as a social gathering. It is popular as the basis for civic fundraisers in the Upland South.
Ajiaco is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco Santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb galinsoga parviflora, known locally as guasca or guascas. In Cuba, Ajiaco is prepared as a stew, while in Peru the dish is prepared with a number of regionally specific variations.
Mulukhiyah, also known as mulukhiyya, molokhiyya, melokhiyya, or ewédú, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, jute leaves, jute mallow, nalta jute, or tossa jute. It is used as a vegetable and is mainly eaten in Egypt, the Levant, Sudan, Cyprus, Libya, Tunisia and Algeria. It is called saluyot in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra.
Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Aush, properly romanized as āsh, is a variety of thick soup, usually served hot. It is part of Iranian cuisine and Afghan cuisine, and is also found in Azerbaijani, Turkish, and South Caucasian cuisines.
Chicken and dumplings is a Southern United States dish that consists of a chicken boiled in water, with the resulting chicken broth being used to cook dumplings by boiling. A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid. The dumplings are either rolled out flat, dropped, or formed into a ball.
Southern Illinois chowder is a thick stew or soup, very different from the New England and Manhattan chowders. In Edwards County, Illinois, it refers to both the food and to the social gathering at which it is prepared and served. It is believed to have been brought to the area by the earliest settlers, or "backwoodsmen". Traditionally, the chowder time season commences when the first tomatoes ripen and closes with the first heavy frost. Possibly brought from Virginia and the Carolina's as their version is called Brunswick Stew.
Chicken mull is a traditional dish from North Carolina, upstate South Carolina, and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream- or milk-based broth, butter, and seasoned with salt, pepper, and other ingredients. Traditionally, the stew is served in the late fall and winter months. In northern Georgia, this part of the year is often referred to as "mull season". Often, the term "chicken mull" refers to an event or gathering where the dish is served.
The cuisine of Minnesota is a type of Midwestern cuisine found throughout the state of Minnesota.
The cuisine of Wisconsin is a type of Midwestern cuisine found throughout the state of Wisconsin in the United States of America. Known as "America's Dairyland", Wisconsin is famous for its cheese as well as other dairy products, such as cheese curds and frozen custard. Other notable foods common to the region include bratwursts, beer, brandy Old Fashioned cocktails, butter burgers, fish fries and fish boils, cranberries, and booyah stew.
Chim chum is a Southeast Asian street food, popular especially in Thailand. It is traditionally made with chicken or pork and fresh herbs such as galangal, sweet basil, lemongrass and kaffir lime leaves, cooked in a small clay pot on a charcoal stove. It is often served with nam chim.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Nilaga is a traditional meat stew or soup from the Philippines, made with boiled beef or pork mixed with various vegetables such as sweet corn, potatoes, kale, and bok choy. It is typically eaten with white rice and is served with soy sauce, patis, labuyo chilis, and calamansi on the side.
