Chicken soups from around the world for Chicken Soup for the Soul Day
Recipes in this Video
Originating from Morocco, Harira is traditionally served during Ramadan to break the fast. This hearty soup symbolizes hospitality and community, often enjoyed with family and friends. Today, variations exist globally, with many adding different spices or vegetables to suit local tastes.
Ingredients
- ●chicken
- ●onions
- ●garlic
- ●celery
- ●carrots
- ●tomatoes
- ●chickpeas
- ●lentils
- ●cilantro
- ●parsley
- ●spices
- ●olive oil
- ●lemon
- ●salt
- ●pepper
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onions, celery, and carrots; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add diced tomatoes and cook for 3-4 minutes until they break down.
- 5Incorporate chicken pieces and cook until lightly browned, about 5 minutes.
- 6Pour in broth and bring to a boil; reduce heat to simmer.
- 7Add chickpeas and lentils; cook until tender, about 20-25 minutes.
- 8Stir in chopped cilantro and parsley; season with salt and pepper to taste.
- 9Squeeze in fresh lemon juice before serving.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are more affordable.
chickpeas
Healthier: edamame
Cheaper: canned beans
Edamame offers protein, while canned beans are budget-friendly.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point, while vegetable oil is cost-effective.
lentils
Healthier: quinoa
Cheaper: split peas
Quinoa is a protein-rich alternative, while split peas are economical.
Techniques
Equipment
Also Known As
Originating from the Aztec civilization, posole is a traditional Mexican soup that celebrates the hominy made from nixtamalized corn. It holds cultural significance during celebrations, particularly around holidays and family gatherings. Today, variations abound, with chicken posole being a popular choice for its lighter flavor compared to pork versions, making it a comforting dish enjoyed across Mexico and beyond.
Ingredients
- ●hominy
- ●chicken
- ●onion
- ●garlic
- ●chicken broth
- ●cumin
- ●oregano
- ●red chili powder
- ●lime
- ●cabbage
- ●radishes
- ●avocado
- ●cilantro
- ●salt
- ●pepper
Instructions
- 1Rinse hominy under cold water and drain.
- 2In a large pot, combine chicken, water, and salt; bring to a boil.
- 3Reduce heat and simmer until chicken is cooked through, about 20-25 minutes.
- 4Remove chicken, shred it, and set aside.
- 5In the same pot, add chopped onion and garlic; sauté until fragrant, about 3-4 minutes.
- 6Stir in cumin, oregano, and red chili powder; cook for another minute.
- 7Return shredded chicken to the pot and add chicken broth; bring to a simmer.
- 8Add hominy and cook for 10-15 minutes until heated through.
- 9Season with salt and pepper to taste.
- 10Serve hot, garnished with lime wedges, shredded cabbage, sliced radishes, diced avocado, and cilantro.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are often less expensive.
hominy
Healthier: quinoa
Cheaper: canned corn
Quinoa is a protein-rich substitute, while canned corn is more affordable.
Techniques
Equipment
Also Known As
Avgolemono, a classic Greek soup, combines the comforting flavors of chicken broth with the tang of lemon and the richness of eggs. Traditionally served during family gatherings and festive occasions, it embodies the warmth of Greek hospitality. Today, variations can be found in many Mediterranean cuisines, showcasing its widespread appeal.
Ingredients
- ●chicken
- ●water
- ●onion
- ●carrots
- ●celery
- ●garlic
- ●rice
- ●eggs
- ●lemon juice
- ●salt
- ●black pepper
- ●parsley
Instructions
- 1Place chicken in a large pot and cover with water.
- 2Add onion, carrots, celery, and garlic to the pot.
- 3Bring to a boil over medium-high heat, then reduce to a simmer.
- 4Cook for 30-40 minutes until chicken is tender.
- 5Remove chicken and strain the broth, discarding solids.
- 6Return the broth to the pot and bring to a simmer.
- 7Add rice to the broth and cook until tender, about 15 minutes.
- 8In a bowl, whisk together eggs and lemon juice until frothy.
- 9Gradually add a ladle of hot broth to the egg mixture, whisking constantly.
- 10Slowly pour the egg mixture back into the pot while stirring.
- 11Heat gently, stirring until thickened, about 5 minutes.
- 12Season with salt and black pepper to taste.
- 13Serve hot, garnished with chopped parsley.
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