The Chicken Soup Manifesto: Recipes from Around the World by Jenn Louis

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  • Brodo di pollo con pastina

    • blintz on February 01, 2021

      Delicious! Used homemade stock and a rotisserie chicken. Doubled the fresh herbs and added lots of fresh basil and peperoncino flakes. Simple ingredients but a complex taste.

  • Chorba bayda / Shorba baïda

    • aberne on September 14, 2021

      I added a few vermicelli noodles as well as rice and it made it nice and rich. Lemony, creamy, cinnamon-spiked comfort food.

  • Harira

    • aberne on January 13, 2022

      A bit too thick, added way more broth to get it soupy. Cut rice in half next time, and it should sooooo the truck. Flavors were punchy and good depth.

  • White stew

    • jenmacgregor18 on March 31, 2021

      my potatoes and broccoli both needed a little more time to cook until tender, but otherwise this was delicious.

    • meginyeg on February 08, 2021

      This was delicious. Added tofu because I didn't have enough chicken but honestly I think it would be better with double the mushrooms and no chicken at all. Will definitely make again.

  • Hunsekjuttsuppe

    • bching on February 14, 2021

      Really delicate and delicious. Exceeded expectations and will be repeated frequently.

    • lkgrover on October 26, 2020

      Good chicken soup with autumn/winter flavors; comfort food for a cold day.

    • inflytur on January 12, 2021

      One of those recipes where the whole is greater than the sum of its parts. The combination of chicken, parsnip, and apple is sublime. Pick the firmest tart apple available as it will be the first element to melt into the broth. Also, the texture is best when served right after completion as the ingredients start to dissolve over time (it still tastes great).

  • Chikan rasam

    • lkgrover on March 30, 2021

      Good chicken soup with a thin broth. The tamarind paste gives a tangy note. It is not hot-spicy, which surprised me. I used one ancho chile; served over basmati rice for a more filling meal.

  • Morgh zaferani

    • tarae1204 on December 03, 2021

      I increased the flavor of the soup broth by adding two cubes of vegetable bouillon. I’m not sure the instructions for timing when the chicken parts are cooked is correct, but it all worked out and came together easily.

  • Chicken and potato soup

    • meginyeg on September 14, 2021

      This was ok. Very simple and basic.

  • Pepián

    • meginyeg on February 02, 2021

      Terrible as written. The amount of coriander seeds overpowers everything else. As well there's no blending of the dry toasted seeds chili before so the "paste" that forms is gritty.

  • Khao tom gai

    • meginyeg on August 19, 2021

      Really good. Definitely will make again

  • Chupe de pollo con chipotle

    • meginyeg on July 28, 2021

      Really good. Used corn because I couldn't find hominy. Will make again.

  • Asopao de pollo

    • meginyeg on January 29, 2022

      Made some slight changes. Used a mixture of paprika and other spices as substitute for the achiote paste. Used farro instead of the white rice and broccoli instead of the peas. It was still delicious. It honestly felt a bit weird putting Olives in a soup but everything tastes really good together. We will make it again. It's a hearty soup.

  • Laksa

    • meginyeg on March 11, 2021

      This was ok. The Milk Street cookbook has a better version that is nearly identical in terms of time and effort with a bit more ingredients that is better. I will not make this version of Laksa again.

  • Ye ocholoni ina dora shorba

    • inflytur on October 09, 2021

      Delicious and very filling. Not too spicy.

  • Waterzooi

    • inflytur on March 08, 2021

      My guests declared this a hit. A very simple soup that delivers clean uncomplicated flavors. What is that underlying flavor? Bay leaves! The headnote suggested using celeriac and I'm glad I did.

  • Hühnersuppe mit knödeln

    • Indio32 on October 07, 2020

      The photo next to the recipe looked really good so thought I'd do it for supper. Towards the end of cooking I realised that the photo had peas & carrots which the recipe did not! Despite the flour and dumplings it was a touch too soupy for me. From a taste perspective it was spot on but can't see this being a repeat.

  • Stracciatella alla Romana

    • Indio32 on October 09, 2020

      Have to admit that serving this up my hopes weren't high as it looked a bit ' 'separated'. I used semolina instead of going through the hassle of making breadcrumbs. From the first spoonful it was utterly delicious. Used a very good home-made chicken stock along with very fresh parsley. Best recipe in the book so far.... will definitely be making again.

  • Russkij kurinij sup s kljotskami

    • Indio32 on September 27, 2020

      Here in North London it's a cold, grey blustery day. Having just got this book this recipe seemed spot on. Made a 2 person portion and it was enjoyed by both of us. Not sure what the sour cream added to the dumplings but the butter was a definite departure from my usual suet. I felt the soup would have been better with some greenery.

  • Yakhni 1

    • Lsblackburn1 on March 22, 2021

      I’d make this again but would decrease the cardamom (not a huge fan - knew it’d be too much!) and use yellow potatoes instead of russets (which got pretty mushy).

  • Ohn-no khao swè

    • Lsblackburn1 on September 30, 2020

      Tasty! I loved the combination of ingredients in this. Accidentally blitzed all the onions so didn’t have any to sauté - will have to pay more attention to recipe details next time! I think if I made it again, I’d use more chicken. Lots of yummy soup left over.

  • Pozole verde

    • Lsblackburn1 on December 11, 2020

      Loved this- great flavors. Served it with cheese, chips, radishes and avocado. Will repeat and maybe up the amount of hominy.

  • Sopa de picadillo

    • Lsblackburn1 on October 22, 2020

      Loved this! Used 4 cups chicken stocks and the rest water to poach the chicken. Does not need any added salt because of the salty jamon serrano.

  • Avgolemono

    • Lsblackburn1 on January 09, 2021

      This soup has a really lovely silky texture and makes for a light dinner (I actually preferred the leftovers for lunch the next day). I think I’d increase the rice by about 50% next time.

  • Shorbet djaj w riz

    • Lsblackburn1 on May 18, 2022

      Easy to make and really tasty. I used chicken thighs only.

  • Gundi

    • Lsblackburn1 on November 07, 2020

      This really did taste like falafel - yum! The meatballs were very light and cooked up beautifully in the broth. My broth was not so delicious because I just used store bought stock. These meatballs are worth a more delicious, homemade chicken broth - next time!

    • AlineLorieri on February 06, 2021

      The broth came out delicious, I will definitely make this recipe again, but I will half the spices that go in the meatballs. Ours came out quite strong and overpowering. I wonder if it's because my mince looked quite wet, so less meat for it to mix through? Not sure! Either way I do recommend this recipe :)

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  • ISBN 10 1743795688
  • ISBN 13 9781743795682
  • Published Sep 20 2020
  • Page Count 240
  • Language English
  • Countries United Kingdom, United States, Australia
  • Publisher Hardie Grant Books

Publishers Text

This is a celebration of one of the most widely interpreted, humble and beloved dishes the world over: chicken soup. With more than 100 recipes dedicated to this one special meal, James Beard-nominee Jenn Louis shows readers how chicken soup is not only a source of heart-warming sustenance but a cure-all and the ultimate expression of love. With chapters broken down by region and country, The Chicken Soup Manifesto includes everything from Algerian Chorba Bayda, Colombian and Panamanian Sancocho and Thai Kao Tom Gai to Spanish Sopa de Picadillo. Along with the recipes, Jenn Louis also covers essential chicken know-how, from selecting and storing, to stock 101 and brining. The book is fully photographed with a design that establishes it as a collectible object as much as a hard-working guide to the world's favourite soup.

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