Bites & Bytes

Greetings, you marvelous epicureans! Take a seat, grab a spoon, and join me for an adventure that spans from ancient Mesopotamia to modern-day kitchens. Today, we’re simmering up a steaming pot of chicken soup—except, hold your horses; this isn’t your grandma’s chicken soup. This is chicken soup with a twist, featuring homemade stock, bone-in chicken wings, shallots, and even a dash of fish sauce for that umami zing!

The Broth of Ages: A Deep Dive into Chicken Soup

Before we dive spoon-first into this liquid gold, did you know that chicken soup is perhaps one of the most universally beloved dishes? From Jewish grandmothers touting its healing properties to the Korean *samgyetang*, this dish has more passports than a seasoned diplomat.

Why Homemade Stock? A Liquid Hug in a Pot

Homemade stock isn’t just a broth; it’s a 360-degree sensory experience. Plus, the incorporation of bone-in chicken wings infuses the stock with natural collagen. The end result? A silky, rich broth that practically hugs your insides. Oh, and let’s not forget the extra bones! Those little marvels are like time capsules of flavor.

Fish Sauce: The Unlikely Plot Twist

Fish sauce might seem like an unusual addition, but it’s actually the umami hero of our tale. Originating from ancient Rome (yes, you read that right), fish sauce—or garum as it was known—migrated all the way to Southeast Asia, leaving a trail of enhanced flavors in its wake.

The Recipe: Where Broth Meets Bowl—A Chicken Soup Narrative

Ingredients

For the stock

• 1.5 lbs bone-in chicken wings (extra bones optional)
• 2 shallots, halved
• 2 carrots, cut into chunks
• 2 stalks celery, cut into chunks
• Salt to taste
• 1 tbsp fish sauce
• A handful of fresh parsley

For the soup

• 2 bone-in chicken breasts
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 onion, chopped
• 2 potatoes, diced

Instructions

1. Stock It Up: In a large pot, combine chicken wings, shallots, carrots, celery, salt, and enough water to cover. Bring to a simmer and cook for 2-3 hours, skimming off any impurities that float to the top.

2. Umami Unleashed: Add fish sauce and fresh parsley during the last 30 minutes of cooking.

3. Breast in Show: In the final 20 minutes, add bone-in chicken breasts to the stock. Once cooked, remove, allow to cool, and then shred the meat. Strain the stock, discarding the solids.

4. Soup-tacular: Return the strained stock to the pot. Add shredded chicken, sliced carrots, celery, chopped onion, and diced potatoes. Cook until the vegetables are tender, about 20-30 minutes.

5. Finishing Touch: Season with additional salt, if needed, and garnish with extra parsley before serving.

The Nutritional Nugget

Here’s some food for thought: This chicken soup isn’t just comfort food; it’s also a powerhouse of nutrients. From the protein in the chicken to the vitamins in the carrots, this is a bowl that nourishes body and soul. And let’s not forget that collagen-rich stock—good for your skin, hair, and joints.

History in a Bowl

When you sip on this chicken soup, know that you’re partaking in a global tradition that stretches back millennia. It’s not just a bowl of comfort; it’s a culinary history lesson, a passport to cultures far and wide, all from the comfort of your dining room.

So, go ahead—sip, slurp, and savor. May your bowls be warm, and your history lessons flavorful. 🍲📚

-Your Soup-er Guide to Culinary Time Travel