Samgyetang is usually eaten in Summer, and is kind of a Korean Chicken soup. Glutinous rice is stuffed into the young chicken, with ginseng, normally. I don't remember this being a particularly Summer dish for me, and Mum usually made it stuffed with chestnuts as well. Since chestnuts are eaten in colder Autumns and Winters, it probably explains why this Chicken soup is season-less for me. I have been asking Mum to make me this when I visit her since ages ago, but she has so far not had had the time to. Ah well, maybe next time.

Poule au pot is one of the classic French countryside cuisine. Bread is stuffed into the chicken and lots of vegetables are added for the broth soup. This is a truly cold weather affair.

In both cases, a stuffed whole chicken in broth.