Talk:Chicken soup/Archive 1

Here's why I reverted some minor details: I know for a fact that chicken soup as a folk remedy is not popular only in the U.S. The origin is probably European Jews. My grandmother, who was raised in Poland, made chicken soup whenever we were sick, and I grew up in Israel (also, this is not unique to my own family). "Unknown reason" just strikes me as silly: folk rememdies are folk remedies, it's a matter of tradition, one doesn't necessarily need a reason, but there are plenty of possibly reasons listed in the article. Guanaco removed the paragraph that explained why Chicken soup is good for invalids even if not medically proven so, claiming it to be blantantly point of view. I've tempered it down (removed "tasty", which is subjective, and turned "ideal" into "good"), but the other listed advantages of chicken soup are provable facts: relatively easy to prepare, relatively cheap, nutritious, easy to digest - these are not matters of opinion. --Woggly 13:38, 7 Dec 2004 (UTC)

Chicken soup as a food for invalids is used in other countries, yes, but I don't think it is perceived as a particularly jewish thing outside of America, and those who get their view of the world from American media. Hence, any reference to 'jewish penicillin' needs to be explained at every point (since chicken soup is not really viewed as a particularly 'jewish' thing outside America), and hence the belief may have been current in a wider population than just European jews.


 * Actually, living in the U.S., the first time I heard of the term was in this article. A quick Google search seems to show that that term's legitimate, or at least this article isn't its origin, but even so, I don't believe that there's any particular association between Jewish culture and chicken soup here; excluding, of course, chicken soup with matzo balls, which I think I have seen in a supermarket at the appropriate time of year. - RedWordSmith 06:33, September 3, 2005 (UTC)


 * I would tone down the Jewish references. While it may have played a part of the history of Jewish cuisine, I think the majority of this should be under a subsection such as "cultural origins", "Jewish Cuisine" or otherwise. - G 08:42, 19 October 2005 (UTC)

British Chicken Soup
Chunky vegetables? Find me a single recipe that references chunky vegetables. It may say it on those filthy cans of the stuff, but claiming it's a definitive feature is stretching it a bit. —The preceding unsigned comment was added by 194.81.87.17 (talk) 15:38, 4 January 2007 (UTC).
 * What about adding a note about Cock-a-leekie soup? Kypros (talk) 17:34, 31 May 2008 (UTC)

Chest symptoms
provides a bit of a scientific base on why chicken soup would be good in upper respiratory tract infections. Beware, it is a laboratory study, not one proven clinically to shorten the course of illness in human subjects. But perhaps it's worth considering for inclusion on whimsical grounds. JFW | T@lk  19:09, 16 July 2007 (UTC)

United States Chicken Noodle Soup
It is very offensive to me that the entire United States section is based around Campbell’s, a commercial product. It’s a straight up advertisement. To me chicken soup is a family soup based on tradition. The breadth of American chicken soup is broad, with many variations in the U.S. and Canada, ranging from clear broth only to creamy chicken and noodles (no broth, more of a gravy.) I suggest we move the Campbell’s trivia to a “trivia” section rather than it taking up the majority of the Unites states soup section. Additionally, an equally popular brand, Lipton, is used as a folk remedy for sickness in the few states of the U.S. I’ve lived in. I think this is worth a mention; it is at least of more relevance than the Campbell’s’ trivia.

We should also describe the most common variations on American chicken soup. Many I’ve had at family and friend’s dinners included garlic, onion, turnip, and homemade noodles. Spices include bay leaves, and thyme. Most times the gizzards and neck are boiled then strained to enhance the flavor.

I’m new to adding to Wikipedia so I am not familiar with the basics of changing pages and would like some help. I have a decent knowledge of food and chicken soup, so think i can help this page. But i’m sure there are experts that would like to help expand this article. Anyone agree that we should make these changes? If so, to what extent?

I very much agree that the US Section should be updated to reflect the tradition of chicken soup in America, but I am also new and don't want to make such as major alteration. —Preceding unsigned comment added by MrsCellophane (talk • contribs) 23:21, 26 February 2010 (UTC)

Change boiling to simmering
I would like to propose that we change all references of "boil" to "simmer" and "boiling" to "simmering" as chicken soup is best made by simmering gently rather than boiling which is much rougher. This is subtle but significant change that is meaningful to cooks and chefs and would also be a more accurate description of the process of making chicken soup. Please let me know if you agree. —Preceding unsigned comment added by MrsCellophane (talk • contribs) 23:32, 26 February 2010 (UTC)

(Comment)
A note for the future: the Japanese Wikipedia article & refences this article in its history. When performing actions that affect the location or nature of the history of this page, please keep this in mind. - RedWordSmith 16:20, Jan 20, 2005 (UTC)