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The Cookstr Weekly: Chicken Soup

October 12, 2015


As we settle into fall, it’s time for sweaters, scarves, soup – and yes, the occasional cold-weather sniffles. At the first sign of a sore throat (or just of leftovers from a great roast chicken), I pull out the biggest pot I own and get to work on a big batch of chicken soup.

Chicken soup is a cross-cultural phenomenon. There are times I crave fluffy matzo balls and times when only udon will do. Sometimes I want a soothing, saline broth, but depending on the diagnosis (a cold, a flu, or just the seasonal blues), a kick of spice might be called for. What’s your go-to chicken soup recipe, when a remedy is required?

Warmest regards,

Kara Rota

Editorial Director
by Judith Finlayson
The addition of a flavorful whole grain, leeks and a hint of ginger is a particularly delicious spin on classic chicken and rice soup. I like to make the stock a day ahead so it can be refrigerated, which makes easy work of skimming off the fat. This makes a great light dinner accompanied by whole-grain rolls and a tossed salad.”
More Chicken Soup Recipes from Cookstr

with Katie Workman
Katie’s style of cooking is forgiving, customizable, flexible, and resourceful. By planning ahead but being adaptable, making one meal for the whole family but being able to allow different versions to coexist, these dinner solutions make it possible to get dinner on the table every night. 

In the U.K., jacket potatoes – a.k.a baked potatoes – are a huge lunchtime favorite. They are sold in pubs, at outdoor market stalls and by vendors who specialize in “naught else,” as my favorite characters on Coronation Street like to say. Many ingredients work well as the filling, such as shrimp and cilantro, mushrooms and Gruyère, baked beans and bacon. Here is one version to get your motor running. Serve it with just a bit of butter and, some would say, sour cream.” 
– Kathleen Sloan-McIntosh
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