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2. 15 Best Low-Sodium Canned Soups, According to Dietitians - AOL

   www.aol.com/lifestyle/15-best-low-sodium-canned...

   Health Valley Organic Chicken Noodle Soup Low Sodium Health Valley Nutrition (per 1 cup) : 80 calories, 2 g fat (0 g saturated fat), 130 mg sodium, 13 g carbs (1 g fiber, 1 g sugar), 5 g protein

3. Cooking base - Wikipedia

   en.wikipedia.org/wiki/Cooking_base

   Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. [1] Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine. [1]

4. List of soups - Wikipedia

   en.wikipedia.org/wiki/List_of_soups

   Chicken A Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). Binignit: Philippines: Dessert Coconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilled Bird's nest ...

5. Chicken soup - Wikipedia

   en.wikipedia.org/wiki/Chicken_soup

   Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort ...

6. I Take Soup Season A Little Too Seriously - Here's All The ...

   www.aol.com/soup-season-little-too-seriously...

   This comforting soup is sort of like an earthy version of chicken noodle soup. Wild rice brings some subtle floral, smoky flavors, while bone-in chicken thighs provide enough fat and flavor for a ...

7. Bouillon cube - Wikipedia

   en.wikipedia.org/wiki/Bouillon_cube

   Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glue. It is a cousin of the glace de viande of French cooking. It was long a staple of seamen and explorers, for it would keep for ...