Chicken Soup, Six Ways
It’s that time of year again...technically still winter, but everyone’s itching for spring. Thanks to dreary days and random temperature fluctuations, the common cold runs rampant. Whether we’re sick or just bummed out, we all need a boost to get us through to the “lamb” part of March. The answer: Chicken Soup!
The ultimate bowl of steaming-hot comfort food shows up in some form in seemingly every culture and country. Nothing cures me like my grandmother’s old-school recipe for chicken soup with matzo balls — I’d eat this in the middle of the sweltering summer! — but I’m tempted to try a new twist on the classic. We picked six diverse versions from Cooking Channel chefs, starting with one for traditionalists, pictured above: Rachael's Suped-Up Traditional Chicken Noodle Soup.
Rachael's a big fan of one-pot meals like hearty soups and stews, so of course she doesn't have just one take on chicken soup. Try her BLT Chicken Noodle Soup, an inspired take on a favorite sandwich.
The Vietnamese noodle soup pho is traditionally made with beef — thanks to its rich, soothing broth, it's often called Vietnamese penicillin. Try Emeril's version of Pho Ga, which subs in chicken but keeps all the bright flavors.
Roger Mooking's Thai Basil Chicken Soup is flavored with fragrant Thai basil leaves, ginger and lemongrass. Red Thai chilies make it authentically fiery (use less or omit if you prefer your comfort foods on the mild side).
Rachael subs noodles for rice and spices things up with chorizo in her Spanish Chicken and Rice Soup. It gets its vibrant color from a pinch of saffron.