6 Chef Upgrades for Chicken Soup
These chefs look at soups around the world to inspire this universal comfort food.
1. With tomatoes and lime.
Chef Patricia Quintana makesher soup像他们一样in the Yucatán, with tomatoes, spices and plenty of lime juice.
2. With coconut milk broth.
电视厨师安德鲁Zimmern喜欢他的汤Thai-style, with a fragrant sweet-and-sour broth flavored with tamarind andcoconut milk. Baltimore chef Spike Gjerde makes a faster, lighter version that uses rotisserie chicken.
3. With rice and Asian aromatics.
In his Cambodian soup, New York City chef Ratha Chau adds shrimp and rice along with the chicken andflavors his brothwith ginger, garlic, fish sauce and herbs.
4. With wontons.
NYC chef Paul Liebrandt serves Hong Kong-stylechicken-filled wontonsin his sweet-spiced broth.
5. With creamy yogurt broth.
California chef Joyce Goldstein makes a creamy but flavorfulTurkish soup, adding yogurt and an egg yolk to the broth and a spicy garlic butter.
6. With vermicelli.
Corn cobs are the secret to the incrediblefish-sauce-spiked broththat Los Angeles chef Kuniko Yagi makes for her chicken noodle soup.
7. With matzo balls.
Chef Dan Barber mixes together rosemary-scented matzo balls to float in his herb-laden chicken wing broth.
Kristin Donnelly is a formerFood & Wineeditor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder ofStewart & Claire, a line of all-natural lip balms made in Brooklyn.