history and geography of chicken broth

From Egypt to Asia

People started using poultry to make soups soon after they learned how to boil water. This means that chicken broth has been a part of our ancestors’ diet for so long that we can’t even begin to imagine.

Chicken broth was prepared in ancient Egypt and in Greece, ancient Rome, the Middle East and Asia. And firmly believed in its medicinal properties.

In one of the ancient Chinese treatises, it is recommended to cook chicken soup with various herbs – to improve health. And the Greek physician Galen, who lived in the second century AD, even advised this dish for migraine, leprosy, constipation and fever.

medicine or not

A 1978 study found that chicken soup could relieve nasal congestion. Two years later, the American Irwin Ziment found that chicken broth thins mucus in the lungs, with a greater effect when the broth is seasoned with spices.

What conclusions are being drawn?

Chicken soup is definitely not a medicine, but it has a certain anti-inflammatory effect.

We put burdock and pour wine

Chicken soups are found in almost all national cuisines. The main ingredient, of course, is chicken, the difference is in the details. There are a lot of variations on the theme of chicken soup.

The Chinese put ginger, sesame oil and even rice wine into the broth.

In Hungary, cooking is not complete without tomatoes, celery, asparagus and mushrooms. The Japanese cook soup with daikon radish and burdock, the Mexicans – with cabbage, the Filipinos insist the broth on condensed milk.

All these options are more or less exotic. The classic (understandable to us as well) is chicken plus simple vegetables: carrots, potatoes, onions.

Although the chicken is good because it can be cooked without it. Meat, water, spices and about an hour of time – and a delicious, hearty and healthy soup is ready.

Below are a few recipes, not quite standard, but not particularly complicated either. Bon appetit!

asian soup


  • Chicken (carcass) – 1 pc.
  • Cucumber – 1 pc.
  • Carrot – 1 pc.
  • Onion -1 pc.
  • Thin noodles – 1/2 pack
  • Sesame, herbs, salt, pepper and spices to taste

Step by step cooking recipe

  1. Boil the washed carcass, bring it almost to a boil and drain the water.
  2. Pour water again, put on a small fire.
  3. Put the onions and carrots (peeled) into the pan.
  4. Cook until the chicken is fully cooked.
  5. In parallel, cook the noodles in a separate pan.
  6. Slice cucumbers.
  7. Remove the chicken, separate the meat and cut into individual pieces.
  8. Put the noodles in bowls, pour over the broth.
  9. Top – cucumbers, pieces of meat, fried sesame seeds, any seasoning to taste.

Greek (Avgolemono)


  • Chicken thigh – 3 pcs.
  • Onion – 1 pc. (small size)
  • Long rice – 40 gr.
  • Eggs – 2 pcs.
  • Salt – 1/2 tbsp.
  • Lemon juice – 30 ml.
  • Black pepper (peas) – 1 tbsp.

Step by step cooking recipe

  1. Cut the onion into four pieces.
  2. Put the chicken in a saucepan, pour a liter of water, send the onion, salt and pepper there.
  3. When it boils, make the fire so that everything boils a little.
  4. Cook until the chicken is fully cooked, removing the foam.
  5. Then take out the chicken, strain the broth.
  6. Pour part of it (half a liter) into a separate bowl, pour the rest back into the pan and boil.
  7. Add rice and cook until al dente (slightly undercooked).
  8. Gut the chicken into individual pieces, put in a saucepan and cook over low heat.
  9. Beat (about two minutes) the eggs, in the process then add the juice.
  10. Then pour in the second part of the broth, continuing to beat.
  11. Then pour into the pan with chicken and mix.
  12. Cook for a few minutes until thickened – so that it does not boil. Serve with herbs and grated cheese.



  • Chicken – 1 pc.
  • Carrots – 2 pcs.
  • Noodles – 50 gr.
  • Bulb – 1 pc.
  • Turnip – 1 pc.
  • Leek – 1 pc.
  • Celery – 50 gr.
  • Parsley – 20 gr.
  • Water – 2 l.
  • Salt, pepper to taste

Step by step cooking recipe

  1. Gut the chicken, pour two liters of water and boil, removing the foam. The water can be drained and filled with new water (or you can not drain it if you want to make a fatty soup).
  2. After boiling, put vegetables, parsley stalk, peppercorns, salt into the pan.
  3. Cook covered for about an hour.
  4. Take out the chicken, cut it up and pour a little broth over the meat in a bowl.
  5. Put the remaining parts of the chicken (bones and carcass) back into the pan. Cook for another hour, a few minutes before the readiness to put the noodles and cook to become soft.
  6. Then remove the vegetables and strain the broth. Put the pieces of meat in bowls and pour over the broth, sprinkle with fresh herbs.

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