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I love soup 'cause I don't like to cook. It's so easy to prepare, and it fills you up and gives you all the nutrients you need. It's a well-balanced meal, but you don't have to do a lot of preparation.

For many years now, my source for salvific chicken soup has been the Sanamluang Cafe on the corner of Hollywood Boulevard and Kingsley Drive: crystalline broth, flecks of fried garlic, and a moist, steamed bird nesting on thick rice noodles and bean sprouts has stanched many a misery.

The only thing chicken about Israel is their soup.

America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.

Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.

For centuries, soup kitchens have been a way for local communities to offer a way of support, both nutritional and emotional to their less lucky neighbors.

Only the pure in heart can make a good soup.

If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.

People seldom think of soup for summer, so they are unusual - an interesting, unusual touch for the first course or for dessert. I find cold soups very refreshing. I serve them in cups rather than in bowls, usually, and let people sip them. You don't really need a spoon for soups that are all one consistency.