No sooner had we embarked on an epic voyage around the world in a bowl of chicken soup, when the startling revelation that we were not the first to do so splashed into our soupy consciousness.

Of course to travel well, one must be open to diversions, and this one is so fortuitous: Renowned Portland, Oregon chef Jenn Louis has just published a new book, The Chicken Soup Manifesto: Recipes from Around the World.

Next-day delivery put the book in our hot little hands. It spoke to me right from the intro:

“Looking at the world through the lens of a simple bowl of chicken soup reveals volumes about a society and its people: the ingredients within their reach, the techniques that mark their style of cooking, and, often, a folkloric or family history, too.”

Almost all cultures have chicken in common, Louis continued; her manifesto is an account of “the diversity of a commonality.”

After taking a spin through its delightful pages, I picked up the phone and called the author, who was happy to talk about why and how she wrote it.

Traveling home several winters ago from a charity event, she had come down with a bad cold — so bad she couldn’t even imagine how she’d survive a two-hour plane flight. She texted her sister, who surprised her by leaving a giant pot of chicken soup on her doorstep to greet her on her arrival home.

“I ate three bowls, really fast,” Louis recalled. “Though I was still sick, I felt so much better. And I just kept thinking: This is a thing. This is magic!”

The experience led her to think about how chicken soup is a culinary connection that is shared by cultures around the world, while expressing different flavors and sporting different garnishes from land to land. To explore them, she launched her into a soupful odyssey, as she collected, developed and researched chicken soup recipes from all over — many crowd-sourced from her friends and followers around the world. A Palestinian woman she sat next to on another plane trip told her unbidden about her mother’s (Hanan’s Mom’s Palestinian Chicken Soup, page 176). Some of the soups came to her through Facebook posts.

The result is deliciously diverse — filled with bowls both familiar (Greek Avgolemono, Mexican Pozole Verde, Thai Tom Kha Gai) and new to me. There’s Kubbeh Hamusta from Iraq: a turmeric-tinged chicken and chick pea soup with zucchini and semolina dumplings filled with minced chicken, onion, parsley and spices. Dak Kalguksu from Korea — a rich broth with shredded chicken and hand-cut noodles (kalguksu means “knife noodles”), garnished with scallions and a chile-soy-sesame sauce.

I’d been looking for one from Ethiopia for this “Around the World in Chicken Soup” series of stories, and I found it on page 34: Ye Ocholoni Ina Doro Shorba, a peanut-chicken soup.

I gathered ingredients – chicken broth, chicken breasts, peanut butter, a plump sweet potato, onions and carrots. I toasted whole spices (green cardamom, cloves, fenugreek seeds, coriander) and ground them up to make a Berbere spice mix. I got out my soup pot; it didn’t take too long to put together.

Thick, warm, comforting, garnished with chopped roasted peanuts and an extra sprinkling of Berbere spice, it hit the spot.

I’ll be dipping back into the book once or twice for this series, with a review in mind as well.

In the meantime, it goes without saying that the book’s timing is impeccable. Heading into what’s likely to be a brutal winter, so many of us will be needing chicken soup.

So please: Help yourself to a bowl of Ye Ocholoni Ina Dora Shorba.

RECIPE: Ye Ocholoni Ina Dora Shorba (Ethiopian Peanut-Chicken Soup)

And yes, this book will make a marvelous holiday gift.

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