If soup-making is an indication of a cook’s talents, chicken soup is the truest test, since the soup should ideally offer warmth and nourishment as well as flavor. It is, after all, the ultimate comfort food. Once you’ve committed this basic soup technique to memory, the possibilities for variations—and other meals—are limitless. Making the soup is essentially a form of poaching chicken in an aromatic broth. The chicken should always be just covered with liquid—in this case, water—which should remain at a gentle simmer. Skimming the surface is critical to the soup’s success, since the impurities from the chicken would cause the broth to become cloudy. Straining out the aromatics will also help produce a cleaner broth; the vegetables will have become very soft and lost much of their individual flavors by this time, so it is necessary to replenish them with “garnish” vegetables, added at the end. The variations below provide flavorful alternatives to the basic soup recipe—one with matzo balls and the other with springtime vegetables, including green beans, peas, and watercress.
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