Tag: Soup basics

While water is perfectly neutral with a pH of 7.0, chicken broth is typically slightly acidic, falling in a pH range that can fluctuate based on ingredients. The question, "Is chicken broth a base?" is commonly misunderstood, as its flavor profile and versatile function in recipes might suggest a neutral or alkaline nature.

Historically, consommé was reputedly created for King Louis XIV, who desired a soup so clear he could see his reflection in the bowl. The question of whether is consommé better than broth depends entirely on its intended use, not on a simple quality hierarchy, as each serves a distinct purpose in the kitchen.

Did you know that condensed soup was originally developed to cut down on shipping costs in the late 19th century? That innovation created the fundamental distinction between condensed cream of chicken and regular cream of chicken soup, impacting how they are used in your kitchen.

According to a 2025 study discussed on Today.com, bone broth is often praised for being rich in protein and amino acids that support various bodily functions. But for many, the taste can be a bit underwhelming. Knowing what to add to bone broth to make it better can transform a basic brew into a flavorful, nutrient-dense elixir you’ll actually crave.

According to traditional culinary classifications, soups fall into two main categories: clear and thick. For anyone focusing on a light yet nourishing nutrition diet, knowing what would be classed as a clear soup is fundamental, as these options provide hydrating and flavorful liquid bases without the use of thickeners.