without curdling, also adding rice or pasta like kritharáki ("little barley;" orzo), resulting in a thicker texture; it is a traditional remedy for colds, stomach aches, and hangovers. Hungary Hungarian chicken soup is a clear soup, a consommé, called Újházi chicken soup. A consommé with entire pieces of chicken, chicken liver and heart, with chunky vegetables and spices like whole black peppercorn, bay leaves, salt and ground black pepper. The vegetables boiled along with the pieces of chicken are usually carrots, celeriac, parsley root and parsnip. Soup vermicelli, semolina dumplings or thin Spätzle noodles or small dumplings are also added to the soup. Even other vegetables may be used, such as green peas, a whole tomato and whole onions boiled along with the soup, mushrooms, asparagus, celery, green pepper, cauliflower, kohlrabi, green beans or parsley, in different combinations. Indonesia In Indonesia chicken soup might appear as sayur sop, vegetable and chicken broth soup that contains chicken pieces, potato, green beans, carrot, celery, and fried shallot. Another chicken soup variant commonly found across the country is soto ayam; a turmeric yellow spicy chicken soup with vegetables and noodle or vermicelli, served with steamed rice, pieces of lontong or ketupat. Italy In Italy, chicken soup is often served with pasta, in such dishes as cappelletti in brodo, tortellini in brodo and passatelli. Even when served on its own, the meat and any vegetables used are usually removed from the broth and served as a second dish. Japan In Japan, chicken soup is known as torijiru. Typically it starts with dashi, which is made from boiling konbu (kelp) and katsuobushi (dried skipjack tuna flakes), and not by boiling the chicken (whole chicken is not typically available in Japanese supermarkets). After the dashi is prepared, pieces of boneless chicken thigh meat are usually used and combined with vegetables like daikon radish, carrot, burdock, konnyaku, welsh onion, mushrooms, potatoes, and taro root. At the end, different seasonings are added depending on the region of the country or type of soup. It could be a miso-based soup or soy sauce-based. Cooking sake, mirin, salt, and vinegar are also used with the soy sauce or miso. The pork equivalent called butajiru is more popular than the chicken-based soup. Bone stocks for ramen are also often made with chicken stock, and it is almost invariably used in the less common kotteri variety. Jewish (Ashkenazi) Chicken soup is a