Chicken Soup - Terminology

Terminology

Several terms are used when referring to chicken soups:

• Chicken stock is a liquid in which chicken bones and vegetables have been simmered for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock. Bouillon cubes or soup base are often used instead of chicken stock prepared from scratch.
• Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.
• Chicken bouillon or bouillon de poulet is the French term for chicken broth.
• Chicken consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it.
• Chicken stew is a more substantial dish with a higher ratio of solids to broth. The broth may also be thickened toward a gravy-like consistency with a roux or by adding flour-based dumplings (matzah balls do not have the same thickening effect).
• While any soup in which chicken has been simmered or with a chicken stock base is, strictly speaking, a chicken soup, chicken soup, unless qualified, implies that the soup is served as a thin broth, possibly with pieces of meat, vegetables, noodles, rice or dumplings.
• Cream of chicken soup is a thick, creamy soup made with chicken stock and pieces combined with milk and/or cream and flour which may or may not contain vegetable pieces depending on the recipe.