Editing Chicken soup (section)

==Terminology==
Strictly speaking, '''chicken soup''', unless qualified, implies that the [[soup]] is served as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, rice, barley, or dumplings.{{Cn|date=February 2025}}

'''Cream of chicken soup''' is a thick, creamy, soup made with chicken stock and pieces, combined with milk (or cream) and flour, which might contain vegetable pieces, depending on the recipe.{{Cn|date=February 2025}} [[File:Cream of Chicken Soup.jpg|thumb|Cream of chicken soup]]

Several terms are used when referring to chicken soups:

*'''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.<ref>{{cite book |author=Wayne Gisslen |url=https://books.google.com/books?id=50s2EAAAQBAJ&pg=PA192 |title=Essentials of Professional Cooking |publisher=[[Wiley (publisher)|Wiley]] |year=2015 |isbn=9781118998700 |page=192}}</ref> Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.<ref name=":3">{{cite web|last=Detloff|first=John|url=https://www.airculinaireworldwide.com/national-chicken-noodle-day/|title=National Chicken Noodle day|date=2017|work=airculinaireworldwide.com|access-date=2023-10-13}}</ref>
*'''Chicken [[Bouillon (broth)|bouillon]]''' or '''bouillon de poulet''' is the French term for chicken broth.<ref name=":3" />
*'''Chicken [[consommé]]''' is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it.<ref>{{cite web |date=22 April 2009 |title=How to Clarify Cloudy Chicken Stock |url=http://localkitchenblog.com/2009/04/22/how-to-clarify-cloudy-chicken-stock/ |access-date=11 October 2023 |publisher=localkitchenblog.com}}</ref><ref name=":3" />
*'''Chicken [[stew]]''' is a more substantial dish with a higher ratio of solids to broth. The broth may also be thickened<ref>{{cite web |last=Nilsson |first=Holly |date=9 December 2018 |title=Chicken Stew |url=https://www.spendwithpennies.com/chicken-stew/ |access-date=11 October 2023 |website=Spend With Pennies}}</ref> toward a [[gravy]]-like consistency with a [[roux]] or by adding [[flour]]-based [[dumpling]]s ([[matzah ball]]s do not have the same thickening effect).<ref name=":3" />
*'''Chicken [[Stock (food)|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.<ref>{{cite web |last=Nosrat |first=Samin |title=Chicken Stock Recipe |url=https://cooking.nytimes.com/recipes/1018527-chicken-stock |access-date=11 October 2023}}</ref> 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 cube]]s or [[soup base]] are often used instead of chicken stock prepared from scratch.<ref name=":3" />