People around the world have their own version of chicken soup, not only because it’s healthy, but it’s one of the easiest dishes to cook. They put in different vegetables, depending on what’s available in their part of the world. In China, they use a thin broth with ginseng. In Germany, they use semolina dumplings and a lot of spices, while in Ghana they season it with lemon juice or vinegar.
But whatever they do, one ingredient they cannot do without is chicken soup base. However, not everyone has access to fresh chicken all the time, so the rise of preservation methods and chicken substitutes have enabled everyone to enjoy the delicious taste of chicken soup.
This is the chicken soup base stock that is used for so many recipes. When made at home, it is much more flavorful compared to those canned ones. It is usually made from boiling fresh chicken bones and vegetables like carrots, celery and onions. Sometimes they add salt, fresh black pepper, and fresh garlic for seasoning.
These days, you see a lot of this in groceries. A bouillon is a dehydrated concentrate of chicken stock, powdered and shaped into a cube. This is dissolved to give soups and stews the required chicken flavor.
This is highly concentrated stock that is used to make soups. The stock is simmered for a longer time, until the vegetables and the bony parts are reduced into liquid form. This reduction has a fragrant and flavorful taste, and you can use it to make your own chicken powder or boullion.
Chicken broth and chicken stock are nearly the same, except that broth uses the meaty part of the chicken.
Chicken soup base is a basic ingredient that every cook should master. Knowing the small differences could help you in cooking delicious meals that give your grandmother’s chicken soup a run for her money.