1-26-2025 4:23am

Philosophizing About Food With Francine: Chicken Soup

Lesley Misko Editor

Homemade noodles for the chicken soup.

by Francine Black

Chicken noodle soup: aka “Jewish Penicillin," "Italian Penicillin," etc., etc. I think we get the idea!

Actually the idea might go back to the 12th century when the famous Jewish theologian and physician, Moses Maimonides, prescribed chicken soup (sans noodles) to treat leprosy, asthma, and other maladies. He believed that beautiful broth would serve to “neutralize body constitution.” Since that time, chicken soup definitely reached revered status in Jewish culture.

Actually, humans all over the world have loved chicken soup dating back as far as 10,000 years ago with the domestication of chickens in South East Asia. Ancient Greeks, predating Doctor Maimonides by 2000 years, also had their version of chicken soup purported to have medicinal properties. In 2nd century BC China, a medical journal notes chicken soup was to be given to pregnant women and the elderly with the addition of noodles to promote longevity.

In 1934, Campbell’s chef Ernest Lacoutiere, introduced the innovative concept of chicken soup with noodles (probably having encountered that ancient recipe) at 10 cents a can. Its popularity skyrocketed so much that even Andy Warhol immortalized it in a painting!

If like us, you’re suffering from the flu or a cold, by all means give this magic medicine a try. At the very least it will give you all the delicious good heartwarming feels!

.High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

Chicken Soup Recipe from Well-known Jewish Chef, Joan Nathan

4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1 parsley root (optional)
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini

1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.

2. Add the marrow bones, onions, parsnips, parsley root, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer for 2 1/2 hours, adjusting the seasoning to taste.

3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.

4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill.

[Note: You can probably skip some of the vegetables. I do! But the parsnips are a must!

[Recipe from CBS News.]