Chicken Soup--Busting the Myth Behind Jewish Penicillin

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Chicken Soup

Chicken soup--the Jewish penicillin. How did that phrase develop?

Well, I can tell you from a personal perspective that chicken soup is a penicillin in my family. And here is why--chicken soup may not heal all ills, but it sure makes you feel better when it is made from scratch.

This lens is a discussion of why chicken soup is called Jewish Penicillin, along with some great chicken soup recipes, and some of my grandmother's chicken soup wisdom.

Chicken Soup in My Life 

Chicken soup has been a part of many family celebrations

Bowl of Chicken Soup

Chicken soup has played a very big role in my life.

The chicken soup recipe handed down in my family was given to us by my grandmother who, of course, didn't really have a recipe. She just put a little bit of this, and a little bit of that in. And it always came out amazing.

I think that my personal experience with "Jewish penicillin" wasn't so much that I was given soup when I was sick, but that it was such a comfort food for me.

It is rare that I get to eat real chicken soup made from scratch anymore. The only time I am sure to eat it is during Passover, when my mom makes everything from scratch. But there is something about the homemade kind of chicken soup that is very warm and cozy from the inside out.

My Bubbie's Chicken Soup Recipe 

Bubbie means Grandmother in Yiddish

My grandmother's chicken soup recipe is simple, and I will write it here the way she gave it to me, but you may have questions. However, the answer to your questions is this: Make it to your taste.

Take some chicken parts including bones. Put them in a pot of boiling water. When the scum comes up to the top of the water (that is what she called it), scrape it off the top and throw it away.

Continue boiling chicken for about an hour. After an hour or so, you can remove the bones and chicken. Then add, onions, carrots, celery, parsley root, parsnip and boil for another 30 minutes or so.

Add salt, and pepper to taste.

Now you may ask, what about amounts? Well, as old school cooks often did, she never had amounts, and just put stuff in. So what you find is that your soup will turn out slightly differently each time.

I believe myself, that the parsnip makes the biggest difference in the soup. It is good without it, but better with it.

Bubbie never put noodles or rice in her soup, but we do add matzah balls during Passover. Usually she used the chicken to make chicken salad instead of putting it back in the soup.

You often hear that the simplest recipe is the best. I am not sure if it was the recipe, or Bubbie's added love when she made it, but I can tell you, this is still my favorite chicken soup recipe by far.

Bubbie Makes the Very Best 

More about my Grandmother

Would you like to learn more about the woman behind the soup?
featured lens Blanche Singer--My Grandmother and a True Hero

My grandmother, Blanche Singer, was a true matriarch and leader of our family. I miss her every day and think about her often. Her fierce belief in family has shaped the way our family from immediate to third and fourth cousins think about family tod...

At My Wedding--Bubbie and me

Jewish Penicillin 

A great home remedy

Jewish Chicken Soup



From JewishPenicillin.com

We all know that chicken soup has a long held tradition of curing the common cold and flu. After all, Mom and Grandma have been saying that forever.

But what can chicken soup accomplish?
Dr. Stephen Rennard, a specialist in pulmonary medicine, put his wife's grandmother's chicken soup recipe to the test. He concluded that chicken soup actually has a mild medicinal effect, inhibiting inflammation of the cells in the nasal passage, reducing the symptoms of a cold.

So chicken soup really can help you get better!

Make Your Chicken Soup Better and Faster 

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Mother Wonderful's Chicken Soup

Mother Wonderful's Chicken Soup

by: Myra Chanin

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Early one morning, when you know your daughter is having a busy day, call her and say you're catching a cold. Ask if she can spare a few minutes to drive you to a butcher on the other side of town so you can buy a chicken with feet for soup. Everybody knows chicken soup is the best defense against germs...

Thus begins Myra Chanin's uproarious tribute to the art of making chicken soup. Flavored with a dash of mother-knows-best wisdom and thickened with equal doses of guilt and guile, Mother Wonderful's Chicken Soup is profusely illustrated with photos of Myra Chanin's actual mother, Sylvia. This book is narrated in a voice we can all recognize: "Greet the butcher as if he were your brother instead of a person who intends to sell you an inferior chicken...."

Absolute Best Passover Chicken Broth Recipe 

Chicken soup with matzah balls is the best at Passover

Passover Chicken Soup with Matzah Balls


You don't have to be Jewish or wait for Passover to make incredible homemade chicken stock. Plan on at least two hours for the flavor of the chicken to leach into the stock. Continue boiling another hour after straining to reduce to a richer stock. Save the skimmed chicken fat (schmaltz) for making matzo balls.

Prep Time: 15 minutes
Cook Time: 2 hours

Ingredients:
1 whole (3-4 pounds) Empire chicken (the best - but any fresh chicken will do)
1 medium turnip quartered
2 leeks white part only cleaned thoroughly and quartered
1 small rutabaga quartered
3 ribs of celery with leaves halved
12 parsley stems
2 large carrots quartered
2 large onions quartered
8 peppercorns crushed
1/2 tsp dried thyme
Kosher or coarse salt
Salt and pepper to taste

Preparation:
Clean the chicken and discard giblets or any other presents you've been given in the cavity. Salt the entire chicken inside and out liberally with kosher or coarse salt. Let chicken stand for 35 minutes.

Wash salt from chicken and place in a medium to large stockpot. Cover chicken with turnip, leeks, rutabaga, celery, parsley, carrots, onions, peppercorns, and thyme. Cover with 4 or 5 quarts of cold water. Bring to a boil over high heat, then immediately reduce the heat to simmer. Simmer for 1-1/2 to 2 hours, occasionally skimming the foam from the top.

Remove the chicken to a large platter when it is still firm and not falling apart. Remove the meat from the chicken and save for sandwiches (no bread during Passover!) and salads. Then take the bones and return them to the pot and simmer for one more hour.

Strain the soup into a large bowl and discard everything in the strainer. Refrigerate long enough to allow hardened fat to form on surface, then simply remove the fat. Bring back up to heat with salt and pepper to taste.

Hint: You can add more vegetables at this point or start the process again for a really rich broth. That's the way Chinese chicken stock is prepared sometimes using as many as six or eight chickens.

Chicken Soup for the Soul 

Category: Image - :Bowl of chicken soup.jpg|right|250px|thumb|Chicken soup

Chicken soup is a soup made by boiling chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a classic comfort food.

Traditionally, chicken soup is prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern cities these fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available.

read the rest of the Wikipedia article

Sephardic Leek Soup (Sopa de Prasa) Recipe 

Sephardic means "from Spanish and Mediterranian Jews"

Leeks

Leeks are a symbolic food for Rosh Hashanah, but you will enjoy this leek and potato soup year-round. If you prefer a creamy soup, you may process in a food processor. It is delicious either way and may be served warm or cold.

Prep Time: 15 minutes
Cook Time: 50 minutes

Ingredients:
1/4 cup olive or vegetable oil
10 medium (about 2 pounds) leeks, trimmed, sliced and well-washed
2 large baking potatoes, peeled and grated OR 3 medium carrots, peeled and grated
1 bunch parsley, chopped
8 cups chicken broth or vegetable broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper (See note)
Pinch of grated nutmeg (optional)

Preparation:
Heat the oil in a 6-quart pot over medium heat. Add the leeks and potatoes. Saute until softened, 5 to 10 minutes.

Add the parsley, broth, salt and pepper, and nutmeg (optional). Bring to a boil. Reduce the heat to low and simmer the contents, covered, 40 minutes, until tender. Serve the soup as is or process in a blender.

Serve warm or chilled. Adjust seasoning before serving.

Note: White pepper is recommended for appearance in white soups. However, freshly ground black pepper is recommended for taste.

Yield: 6 servings

Recipe Source: The World of Jewish Entertaining: Menus and Recipes for the Sabbath, Holidays, and Other Family Celebrations by Gil Marks (Simon & Schuster)

 

Blue Stars of David Jewish Penicillin Mug By Our Name Is Mud

Blue Stars of David Jewish Penicillin Mug By Our Name Is Mud

Amazon Price: $20.00 (as of 11/15/2009)Buy Now

Anyone who is feeling under the weather will love this multi-colored Jewish Penicillin Mug! Perfect for chicken soup! 5" x 3.5" x 6.75". Each mug is bold, fresh and colorful, with witty sentiments that will make you realize that you have found a truly unique gift suited to a specific individual. Our Name is Mud uses lead-free, high density dolomite ceramic, the most chip resistant and highest quality earthenware on the market. Each mug is hand-painted, made from lead-free non-toxic materials, and all mugs are dishwasher and microwave safe! Each mug is a perfect marriage of art and functionality, carefully constructed and made to be used and enjoyed on a daily basis.

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The Definition of Jewish Penicillin 

Why is chicken soup called Jewish penicillin

Chicken Soup with Noodles

From MedicineNet.com

Jewish penicillin: Chicken soup. If not really a form of penicillin," chicken soup may, in fact, have some therapeutic merit.

A study published in the journal Chest demonstrated that chicken soup may contain substances with beneficial activity including an anti-inflammatory effect that could ease the symptoms of colds and other upper respiratory infections. Chicken soup was found to inhibit neutrophil migration providing a basis for an anti-inflammatory activity. "Undoubtedly, the in vivo effects of chicken soup include more than the effects on neutrophils," the researchers wrote. "The warm liquid, particularly when sipped, can stimulate nasal clearance and may improve upper respiratory tract symptoms." (Rennard BO, Ertl RF, Grossman GL, et al. Chicken soup inhibits neutrophil chemotaxis in vitro. Chest. 2000;18:1150-1157.)

It should be added that to benefit from Jewish penicillin, one need not be Jewish.

Chicken Tortellini Soup Recipe 

Italian Chicken Tortellini Soup
Thick and hearty chicken soup uses pre-made cheese tortellini pasta and frozen broccoli. This soup takes only 30 minutes of cooking time.

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
6 large chicken breasts, boned and cooked
3 (10-1/2 ounces) cans chicken broth
1 cup chopped celery
1 large onion, chopped
2 cans cream of chicken soup
1 (16 ounces) package frozen chopped broccoli
1 (9 ounces) package fresh cheese tortellini
1/2 teaspoon black pepper
1 teaspoon basil
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 (8 ounces) carton sour cream

Preparation:
Save the chicken broth that the chicken was cooked in; you might want to thin the soup.

In a large stockpot, combine canned chicken broth, celery, and chopped onion. Cook until tender, about 15 minutes.

Add the chicken soup, broccoli, cheese tortellini pasta, pepper, basil, Italian seasoning, and garlic powder. Bring to boiling point, turn heat down and simmer 15 minutes. Stir in the sour cream.

This makes a fairly thick soup so if you want it thinner, add a cup of the chicken broth that the chicken was cooked in.

Yield: 8 to 10 servings

Recipe Source: Mother's Recipes: A Contemporary Collection of Family Treasures by Sheryn R. Jones and Barbara Jones (Cookbook Resources)

Serve Your Chicken Soup in Waechtersbach's Colorful Ceramic Dishes 

Soup Bowl is a great accent to your table setting

Waechtersbach 4-pc. Solid Place Setting with Soup Bowl, Orange Peel


Waechtersbach 4-pc. Solid Place Setting with Soup Bowl, Orange Peel


Waechtersbach ceramics receive their unique brilliance and color from the special glazes used by Waecthersbach technicians. Decades of experience are combined with craftsmanship and modern production technology to achieve the unique and charming surface textures. The high degree of craftsmanship is evidenced by the color achievements displayed in Waechtersbach colors Kiwi, Orange Peel, Lemon Peel and many more. The brilliant colors and finishes achieved by our glazes will provide a measure of Dinnerware Art in the home. Whether you decide on a mug in your favorite color, or service in all hues of the rainbow, products from Waechtersbach add color to life.

Lemony Chicken Soup with Spinach Recipe 

Eat your vegetables in your soup

Lemony Chicken Soup with Spinach
Chicken soup with spinach, lemon juice, leeks, barley, carrots, and herbs is fast to make in the pressure cooker. Try the included variation for a Thai version with lemongrass and shrimp.

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:
1 Tablespoon butter or oil
3-1/2 cups thinly sliced leeks or coarsely chopped onions
4 cups water
3 pound chicken parts, preferably thighs, skinned
3 large ribs celery, cut into 1-inch slices
4 large carrots, peeled and cut into 1-inch chunks
1/2 cup pearl barley, rinsed
2 large bay leaves
1/4 teaspoon dried thyme leaves
Salt to taste
4 cups chicken broth
1-1/2 pounds fresh spinach, trimmed, chopped, and thoroughly rinsed, or 2 10-ounce packages frozen chopped
1/4 cup minced fresh dill
4 to 5 Tablespoons freshly squeezed lemon juice (from 2 juicy lemons)

Preparation:
Over medium-high heat, heat the butter in the pressure cooker until it begins to foam. Cook the leeks, stirring frequently, until they soften, about 5 minutes. (If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 minutes, stirring from time to time.) Add the water and bring to a boil as you prepare and add the chicken parts, celery, carrots, barley, bay leaves, thyme, and salt.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 12 minutes. Quick-release the pressure by setting the cooker under cold, running water. Remove the lid, tilting it away from you to allow any excess steam to escape.

With a slotted spoon, transfer the chicken parts to a cutting board. Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 minutes more.

Spoon off any fat visible on the surface. Remove the bay leaves and discard. Stir in the chicken broth and salt to taste and bring to a boil. Add the spinach and boil the soup over medium heat until the spinach is tender, about 2 minutes for fresh and 5 minutes for frozen.

When the chicken is cool enough to handle, remove the meat from the bone and chop or shred it into bite-sized pieces. Return to the cooker. When the chicken is good and hot, turn off the heat and stir in the dill, lemon juice, and salt to taste.

Yield: 6 to 8 servings

Variation:
Thai-Inspired Chicken Soup:
Substitute one 14-ounce can unsweetened coconut milk for 2 cups of the water. Omit the thyme and cook the soup with the finely chopped bulbs of 2 stalks fresh lemongrass. You may add 4 to 6 ounces small, shelled shrimp at the end and boil over medium heat until they turn pink, 1 to 2 minutes. Substitute cilantro or basil for the dill and use lime juice instead of lemon. Season with Japanese soy sauce (tamari or shoyu) instead of salt.

Note: If you cannot find fresh lemongrass, look for Thai Kitchen's lemongrass bottled in a light brine. Do not use dried lemongrass.

Recipe Source: The Pressured Cook: Over 75 One-Pot Meals In Minutes, Made In Today's 100% Safe Pressure CookersThe Pressured Cook by Lorna Sass (William Morrow)

What is Your Chicken Soup Preference? 

How do you like to eat your chicken soup?

What size noodles are the best?

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Small thin noodles

IArtist says:

Small thin noodles are the best!

Posted October 04, 2009

lakeerieartists says:

I like lots and lots of very thin egg noodles.

Posted December 10, 2008

rms says:

I like thin noodles in my chicken soup.

Posted September 10, 2008

Big wide flat noodles

Shelly Breitzmann says:

I guess dumplings would qualify as wide, not really flat though. After making them once, that's the way my husband wants it.

Posted December 08, 2008

Intuitive says:

It just depends on the day, really. Noodles of any kind are okay with me.

Posted December 05, 2008

deb_mc says:

I like kluski noodles. Fat and not too wide.

Posted December 02, 2008

susannaduffy says:

I like them wide and flat, only because they're easier to manage without splattering my blouse

Posted September 16, 2008

ArtByLinda says:

Thick home made egg noodles are what I love to use in my soups~

Posted September 10, 2008

 

Chicken Soup with Rice 

A Favorite from My Childhood

Chicken Soup with Rice: A Book of Months

Chicken Soup with Rice: A Book of Months

by: Maurice Sendak

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Used Price: $1.98

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Mulligatawny Soup Recipe 

A hearty chicken soup meal

Mulligatawny Soup



Hearty chicken soup is rich with onions, carrots, celery, sweet bell peppers, tomatoes, rice, spices, and cream. Mulligatawny soup is originally a dish from southern India using chicken (or sometimes other meats) and is flavored with curry powder. You may cut back on the curry to suit your tastes, but do use some.

Prep Time: 20 minutes
Cook Time: 1 hour, 25 minutes

Ingredients:
3 Tablespoons butter or margarine
2 small yellow onion, peeled and minced
1 medium-sized carrot, peeled and diced fine
1 stalk celery, diced fine
1/2 green pepper, cored, seeded, and minced
1/4 cup unsilfted flour
1 Tablespoon curry powder
1/4 teaspoon nutmeg
3 cloves
2 sprigs parsley
1 quart chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped tomatoes
1 cup diced cooked chicken
1/2 cup heavy cream
1 cup boiled rice

Preparation:
Melt butter in a large saucepan, add onion, carrot, celery, and green pepper, and stir-fry 8 to 10 minutes until onion is golden. Blend in flour, curry powder, and nutmeg. Add cloves, parsley, broth, salt, pepper, and tomatoes, cover, and simmer 1 hour.

Strain broth; pick out and discard cloves and parsley, puree vegetables with about 1 cup soup liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade.

Smooth puree into broth, return to heat, add chicken and cream, and heat, stirring, 5 to 10 minutes to blend flavors. Add rice, heat and stir 2 to 3 minutes longer, then serve.

Yield: 6 servings

Recipe Source: The New Doubleday CookbookThe New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday)

 

Le Rooster Set of 4 Soup Bowl

Le Rooster Set of 4 Soup Bowl

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Canvas Print, Gallina Blanca - 18 x 12

Canvas Print, Gallina Blanca - 18 x 12

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Jewish Penicillin? 

Does chicken soup really cure?

Chicken Soup Asian Style



From About.com

Is it Jewish penicillin?
The scientific verdict is still out on this question. It certainly seems to help those with colds and congestion, but may not necessarily be the best choice for an upset stomach unless it is fat-free.

Some studies seem to indicate definite healing properties of chicken soup while others indicate any hot soup can produce the same result. Doctors do seem to agree that a hot savory broth helps open nasal passages and soothe the throat for a period of up to half an hour. Sipping soup through a straw does not produce the same beneficial result as consuming the hot soup with a spoon. Clearly the vapor and aroma are important factors.

Clear soups provide necessary substinence and hydration while helping to stimulate the appetite. Certainly there is also a mental factor involved. Memories of home, being pampered by Mom with soup as a child, or just the warm feeling of the hot soup in the stomach strongly come into play. We all know that love is good medicine, and it is a strong component of soup.

What Do You Add to Your Chicken Soup? 

Vegetables, noodles, or matzah balls?

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Lancaster Chicken Corn Soup Recipe 

Another filling, hearty soup

Corn on the Cob
Saffron gives color and flavor to this homemade chicken soup filled with noodles or homemade rivels and corn. You may use fresh or frozen corn. If you wish to freeze the soup, cool and do so before adding the pasta.

Prep Time: 30 minutes
Cook Time: 2 hours

Ingredients:
Soup:
1 (4- to 5-pound) chicken, cut into 8 pieces
2-1/2 to 3 quarts water, or as needed
1 large onion
8 to 10 black peppercorns
2 teaspoons salt, or to taste
8 to 10 threads of saffron, or 1/4 teaspoon crushed saffron (optional)
10 ears of corn, or 4 cups frozen corn kernels
3 celery stalks, diced with leaves
6 ounces wide egg noodles, packaged egg barley, or Rivels (see below)
Freshly ground white pepper
2/3 cup finely chopped fresh parsley
2 hard-cooked eggs, chopped

Rivels:
1/2 teaspoon salt
Pinch of ground white pepper
1 large egg, beaten
3/4 to 1 cup all-purpose flour, as needed

Preparation:
To Make Soup: Place chicken in soup pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface. When it has subsided, add onion, peppercorns, salt, and saffron. Simmer gently but steadily, partly covered, for about 1-1/2 hours or until tender.

Remove chicken. Trim and discard bones and skin, and onion. Let soup cool, then skim fat from surface. Tear meat into spoonable pieces and return to soup.

Cut kernels from 4 ears of corn, then grate kernels from remaining 6 ears, catching all milk and pulp on foil or waxed paper. If using frozen kernels, puree half in a food processor or blender, adding a little soup if liquid is needed. Add whole kernels and grated or pureed corn to soup along with celery and noodles, egg barley, or rivels.

Simmer gently until corn and noodles or rivels are cooked. Add salt and white pepper to taste. Stir in parsley and serve, garnishing each portion with chopped hard-cooked egg.

This soup freezes well, but do that before adding the noodles, barley, or dumplings. Prepare those when reheating soup. To prevent scorching during reheating, place the pot over an asbestos mat or on other insulating plate.

To Make Rivels: Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hands or pinch off pea-size pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify. To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served.

Yield: 8 to 10 first-course servings; 4 to 6 main-course servings
Recipe Source: The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul by Mimi Sheraton (Warner Books)

 

Watch Out for the Chicken Feet in Your Soup

Watch Out for the Chicken Feet in Your Soup

by: Tomie De Paola

Amazon Price: $6.99 (as of 11/15/2009)Buy Now
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Embarrassed to introduce his friend to his old-fashioned Italian grandmother, a young boy gains a new appreciation of her when he finds how well she and his friend get along.

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Tortilla Soup (El Torito's Sopa de Tortilla) Recipe 

Mexican Penicillin?

Tortilla Soup


This hearty chicken soup with a Mexican flavor is loaded with chicken, carrots, potatoes, tomatoes, and zucchini. It is a crowd-pleaser at the popular El Torito restaurant chain in California. To save time, use cooked rotisserie chicken from the market or your own leftover chicken.

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:
For Soup:
7 cups chicken broth
1 medium yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 bell pepper, seeded and diced
1 potato, peeled and diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic, peeled and chopped
1 teaspoon dried Mexican oregano
Salt to taste
White ground pepper to taste
1 zucchini, diced
2 medium tomatoes, diced
2 medium boneless, skinless chicken breasts, poached and shredded

For Presentation:
3 corn tortillas
Vegetable oil
1-1/2 cups shredded Jack cheese
8-10 slices avocado
Cilantro sprigs

Preparation:
In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potatoes, tomato paste, bay leaf, garlic, and oregano. Season to taste and bring to boil. Simmer 25 minutes.

Add zucchini, tomatoes, and shredded chicken breast pieces. Bring to boil, then simmer 10 minutes. Remove from heat.

Cut tortillas into matchstick size strips. Saute in hot oil until crisp. Drain on paper towels and set aside.

To serve, place tortilla strips in individual bowls. Cover with shredded cheese and ladle in soup. Top with slice of avocado and cilantro sprig.

Yield: 8 to 10 servings

Recipe Source: El Torito Restaurant chain, California

Soup Art 

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Soup, Soup, and More Soup 

Soup to Comfort You in the Winter

New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup

New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup

by: Marjorie Druker, Clara Silverstein

Amazon Price: $15.74 (as of 11/15/2009)Buy Now
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Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says.

The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .

New England Clam Chowder
Wild Mushroom and Barley Soup
Curried Crab and Coconut Soup
Raspberry-Nectarine Gazpacho
Cucumber-Buttermilk Soup

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Chicken, Bacon, and White Bean Soup Portugese-Style Recipe 

This soup makes a whole meal

White Beans
White beans, bacon, shallots, and garlic add tremendous flavor to Portuguese-style chicken soup. This makes a hearty meal in a bowl. Plan ahead to soak the beans overnight or save yourself some time and used drained canned beans. If you use canned beans, reduce the simmering time to 15 minutes and add the beans along with the chicken and bacon at the end.

Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes

Ingredients:
1 pound dried white beans, such as white kidney (cannellini) or great Northern, rinsed and picked over
1/2 pound bacon, cut into 1/2-inch wide pieces
2 cups chopped yellow onions
1/2 cup chopped celery
2 Tablespoons minced shallots
1 Tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 quarts chicken stock or canned low-sodium chicken broth
3/4 pound diced cooked chicken
1 cup freshly grated pecorino Romano cheese

Preparation:
Put the beans into a large pot or bowl. Add water to cover by 2 inches and soak for at least 8 hours or overnight. Then drain. (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes, then remove from the heat and allow to stand for 1 hour. Drain.)

Fry the bacon in a heavy medium stockpot over medium-high heat until crisp, about 7 minutes. Use a slotted spoon to lift onto paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the pot.

Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes. Add the shallots, garlic, bay leaves, salt, and cayenne. Cook, stirring occasionally, until the shallots soften, about 1 minute.

Add the beans to the pot with the stock, and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until the beans are tender, about 1-1/2 hours.

Stir in the chicken and the reserved bacon and heat through. Remove and discard bay leaves.

Ladle into warm bowl and sprinkle with the grated cheese.

Yield: 8 to 12 servings

Recipe Source: Prime Time Emeril: More TV Dinners from America's Favorite Chef by Emeril Lagasse (William Morrow)

What are Your Chicken Soup Memories? 

Passover Chicken Soup//p

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  • Reply
    WhiteOak50 WhiteOak50 Aug 12, 2009 @ 9:04 am
    Holy Cow-What time is soup going to be ready? You have some of the best recipes ever. I love making chicken soup but mine is pretty simple, and have not made it since I have to watch my salt intake. I love lots of carrots in my chicken soup. Fantastic lens, and what an honor that this recipe was passed down from your Bubbie. That is a blessing and a comfort all in itself!
  • Reply
    momsherbs momsherbs Dec 14, 2008 @ 7:45 pm
    Wonderful and beautiful lens. Great job!
  • Reply
    Shelly Shelly Dec 8, 2008 @ 9:53 am
    Hi Tipi is featuring you, she's my sister, so I Squiddoe over & saw this right away--I think chicken soup makes you feel better even if you're not sick. You have some ideas here that are new to me--nice to have some variations. I like to add white wine and butter just before putting the dumplings. This is a nice lens, I feel better just getting close to chicken soup!
  • Reply
    Intuitive Intuitive Dec 5, 2008 @ 10:57 am
    You've done your job well...my mouth is now watering. Which recipe to try first, is the problem. And parsnips in chicken soup...hadn't thought of that. Yum. 5*
  • Reply
    getbackup getbackup Dec 3, 2008 @ 10:36 am
    Great lens!! Yumm.... it all looks so good! I'm under the weather & think this would be the ticket! : )
  • Reply
    deb_mc deb_mc Dec 2, 2008 @ 10:15 am
    I am feeling so hungry for chicken soup right now. Thank you.
  • Reply
    Jimmie Jimmie Dec 2, 2008 @ 4:24 am
    I hereby bless this lens. I'd never heard that chicken soup was Jewish penicillin. What a wonderful name! Chinese people also say that chicken soup is good for a cold. :-) It's universal!
    I also love the pic of you and your Bubbie! :-)
  • Reply
    ArtByLinda ArtByLinda Nov 30, 2008 @ 1:21 pm
    Making homemade turkey noodle soup right now, love it! Great lens. Linda
  • Reply
    Mayflowerblood Mayflowerblood Nov 30, 2008 @ 10:20 am
    yup looks good! =]
  • Reply
    WendyKrick WendyKrick Nov 30, 2008 @ 9:25 am
    Great Lens. We love chicken soup here as well and I always add matzo balls as well. My mother in law made matzo ball soup once when the kids were little and ever since I have to add them otherwise the kids ask, "Where's the matzo balls". She spoils them.
  • Reply
    fotolady49 fotolady49 Nov 30, 2008 @ 12:12 am
    I wish I had some homemade chicken soup right now. I have a cold and feel lousy. I need some Jewish Penicillin!
    5 ***** sounds wonderful.
  • Reply
    Jewelsofawe Jewelsofawe Nov 29, 2008 @ 11:31 pm
    Great lens! I love chicken soup. It does make you feel better.
  • Reply
    Judel Judel Oct 11, 2008 @ 11:29 am
    I've always believed it was the stock that makes us feel better. Wonderful recipes and great lens!
  • Reply
    KimGiancaterino KimGiancaterino Sep 15, 2008 @ 10:50 am
    Wonderful lens! Welcome to Culinary Favorites From A to Z. Squid Angel Blessed.
  • Reply
    Margo_Arrowsmith Margo_Arrowsmith Sep 10, 2008 @ 8:39 pm
    Its late at night and I want to go make chicken soup. Beautiful 5* lens.
  • Reply
    rms rms Sep 10, 2008 @ 6:41 pm
    I love home made chicken soup! Nice work on this delicious lens!
  • Reply
    ArtByLinda ArtByLinda Sep 10, 2008 @ 4:35 pm
    Love chicken soup, especially homemade. This is a great lens, and I am so hungry now...gotta get off here and make dinner! 5* Linda
  • Reply
    EverythingMouse EverythingMouse Sep 9, 2008 @ 2:04 pm
    What a great lens - even though I have to confess I am a vegetarian!

    You have been Blessed by a Squid Angel
  • Reply
    Noadi Noadi Aug 11, 2008 @ 11:57 pm
    Got a little twist. I'm the daughter and I make chicken soup for my mom! She never learned how to make it from scratch but I did so I'm the soup chef in my family. Great lens, 5 stars!
  • Reply
    The_Homeopath The_Homeopath Aug 11, 2008 @ 11:06 pm
    I'm 38 years old. Married for 15 years, with 4 children of my own. And I STILL love it when my mom makes chicken soup for me. Yum!! My favorite thing about winter is coming home to a hot crock pot of steaming chicken soup.
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Comfort Food Lenses by Paula Atwell 

Chicken Soup

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