Chicken Soup: 4 Comfort-Food Versions from Around the World
Comforting, warm, nutritious, supremely satisfying, and endlessly riffable all at once, chicken soup is a classic in many, many cultures. Diverging from the usual chicken noodle to, say, a rich, stick-to-your-ribs ginger-chicken congee with crispy fried shallots is as easy as it is delicious. Or try a delicately balanced leek and escarole soup with tender chicken and creamy white beans, harissa-spiced chicken meatballs in an aromatic tomato-saffron broth, or a South American–inspired, sofrito-based version packed with dark- and light-meat chicken and tons of veggies. They’re all chicken soup; all scratch the brothy-steamy-goodness itch. And all are beautiful in their simplicity, but the addition of bright spices—along with fresh, alternative vegetable and grain combinations—brings them to the next level.
It doesn’t get more comforting than congee. The creamy rice porridge is so easy to make, and finishing with fresh ginger at the end adds brightness and keeps it light. Don’t skip the crispy shallots—in fact, make extra, because you’ll want to sprinkle them on everything.