|Slice of Life: Chicken Soups|
by Guest Columnist Eileen Goltz
For many the concept of chicken soup is either tied to matzo balls or feeding a multitude of sick family and friends. Let me suggest that we take a step back from what we think we know and talk about how almost every culture has a version they believe is the ORIGINAL one.
as far as I could tell with all my research, there isn't one part of the chicken (except the head and feathers) that one culture or another doesn't use in some recipe for chicken soup. Some recipes call for actual chicken feet. Others use just the bones. Some recipes ask you to keep the skin on and others say take the skin off. A few may ask for cut up pieces and a similar one wants you to plunk a whole chicken in the pot. So while every culture has a chicken soup the variation comes in the form of "extra" ingredients like vegetables, pasta, herbs and spices as well as how slow or fast you cook it that determines the endlessly varieties of chicken soups recipes.
Eileen Goltz is a muti-talented syndicated food columnist and writer, event planner and host of Slice of Life on NPR. Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada. She was recently voted the most popular event planner in Northern Indiana and her blog is CuisinebyEileen.wordpress.com. She is the author of the Dormroom Cookbook and Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the OU, Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine.