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MM 39

National Soup Month

by | Jan 26, 2021 | Meyer Moment

Let’s take a Meyer Moment to talk about January being National Soup Month. It’s the perfect time of year for soup, right after the bustling holiday season and just as the cold really starts to settle in. There’s nothing like a warm bowl of soup to find comfort in. 

Soups are not only great for warming you up, but they’re often filled with nutrients, minerals, and fats. A bowl of soup can help replenish lost energy after shoveling snow, chopping wood, or caring for your flock. So what makes soup, soup?

Read Full Episode Transcript

Hey everyone! Welcome back to The Coop with Meyer Hatchery – where we talk all things poultry in hopes of inspiring crazy chicken keepers and educating future flock owners. Each week we like to take a Meyer Moment to cover relevant happenings. 

Let’s take a Meyer Moment to talk about January being National Soup Month. It’s the perfect time of year for soup, right after the bustling holiday season and just as the cold really starts to settle in. There’s nothing like a warm bowl of soup to find comfort in. 

Soups are not only great for warming you up, but they’re often filled with nutrients, minerals, and fats. A bowl of soup can help replenish lost energy after shoveling snow, chopping wood, or caring for your flock. So what makes soup, soup?

Here’s a quick breakdown of terms often interchanged. First up, broth! It’s the liquid part of chicken soup. Broth is often milder than stock and does not need to be boiled as long. 

Stock, however, is the liquid in which chicken bones and vegetables have been simmered for hours. It’s often made with less palatable parts of a chicken like the neck, feet, and bones. The higher the bone content the more collagen is released, resulting in a thick gelatinous stock rich in nutrients. 

Oftentimes you’ll hear of the word Bouillion when it comes to soup! For most American’s you may think of the small cubes of chicken flavoring from the grocery store. However, Bouillon comes from a French term for chicken broth. 

Speaking of French, Consomme is another term you may hear in the world of fine dining. Consomme is simply a refined chicken broth, strained for clarity and reduced to concentrate the flavor. 

Lastly, is Stew. Stew has a higher ratio of solids to broth and is often thickened like a gravy using a roux. 

So how do you make the best soup? Well, when it comes to chicken soup you’ll use a thin broth with pieces of meat, vegetables such as carrots, celery and? onion and includes either noodles, rice, or dumplings. 

Over on our YouTube channel we share a delicious chicken noodle soup recipe using a stock base, from a home raised chicken, fresh vegetables and egg noodles to create a nutritious bowl of soup. 

We hope this information and recipe will help you celebrate the remaining days of National Soup Month!

Enjoy the rest of your week and as always, thank you for listening to The Coop!

Hosts & Guests

Kendra + Jeff
From Meyer Hatchery

Resources

Chicken Noodle Soup – YouTube

Soup Recipes – blog

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