The sauce accompanying scaloppine can come in many varieties according to regional gastronomic traditions. The term ‘escalope’ derives from the French escalope. The untranslated term karaage chicken wings used until the beginning of the twentieth century in the publications of various Italian gastronomes such as Giovanni Vialardi and Ada Boni.

Columbia, South Carolina: University of South Carolina Press. Hill’s Southern Practical Cookery and Receipt Book. You can help Wikipedia by expanding it. Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. Humans were already boiling food by the time that chicken was domesticated in the neolithic period, so it is likely that chickens were being boiled for soup. Modern American chicken soup, which typically includes root vegetables such as carrot, onion, leeks and celery, was a staple across Northern Europe and was brought to the United States by immigrants. Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top.

A study determined that “prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH”. This section does not cite any sources. Strictly speaking, chicken soup, unless qualified, implies that the soup is served as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, rice, barley, or dumplings. Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.

Chicken bouillon or bouillon de poulet is the French term for chicken broth. Chicken consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it. Chicken stew is a more substantial dish with a higher ratio of solids to broth. Chicken stock is a liquid in which chicken bones and vegetables have been simmered for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is.