01 Oct 2012, Posted by admin in EAT + DRINK, 0 Comments
The rich broth, the little nuggets of incredibly moist chicken dodging your spoon. A few vegetables, maybe noodles or rice or dumplings. That soul thing.
“Chicken noodle soup is one of the earliest soups for which we have a written record in any language. It is first recorded in the tenth-century Arabic cookbook Kitāb al-Tabīkh (Book of Cookery)by Ibn Sayyār al-Warrāq, in which a recipe called nibātiyya is a chicken broth with vermicelli. Of course, this tenth-century recipe is a far cry from my recipe here, as it consisted of a chicken broth cooked with chickpeas and onion and seasoned with a paste made of coriander, pepper, cassia, galangal, spikenard, cloves, nutmeg, long pepper, and ginger, and was finished with rose water, cheese, and hard-boiled eggs.”
– Excerpted from Clifford A. Wright’s fantastic book, The Best Soups in The World (2009)
Now that’s a chicken soup!