The History, Facts, and Fiction Behind Jewish “Penicillin”
Chicken soup has a long history of being good for colds, and some of that is backed by science.
AS I SIT HERE WRITING, I have a low-grade fever, runny nose, and sinus headache. Yes, my wife and I have a cold that started three days after we flew home from Atlanta. Three people on board were coughing, and we were the only ones wearing N95 masks, no less. So much for that protection. But I digress.
Being raised in a Jewish home, my mother would cook chicken noodle soup for us when we were sick. She was not a great cook; however, she excelled at making chopped chicken liver and this soup. I can still smell the homemade stock simmering with the fragrance of fresh dill.
In those days, there were no boxes of chicken stock or broth. There may have been those tiny cubes of chicken bouillon that she used. She had a “stewing” chicken, which was a lower-quality bird than the ones we ate for dinner. They are harder to find now as demand is low. They are tougher but have a deeper flavor, making them excellent for making homemade stocks.
My wife and I both worked on this yesterday, and I have already consumed two big bowls. I won’t give you the exact recipe; however, I'll share some guidelines later. You can find dozens of them online.
Even though penicillin was one of the first antibiotics discovered, antibiotics don’t cure colds because they only kill bacteria, not viruses. The common cold is caused by one of many coronaviruses.
Nonetheless, old-time docs, including my father, would give a shot of penicillin for a cold, mistakenly believing it would help. And since chicken soup was such an integral part of Jewish culture, the name stuck. Jewish mothers and grandmothers were convinced that consuming it, with or without noodles or matzoh balls, would help speed recovery.
History
“The first recorded mention of chicken soup was somebody named Dioscorides, who was an Army surgeon general in Rome…”
"But then later, Maimonides, who was a Jewish philosopher-scientist, said that chicken soup was a panacea for so many different things: asthma, weight gain (like bone soup is today), and leprosy.”
Since ancient times, Jewish folklore and some doctors have felt there is real evidence that it helps with cold symptoms. As the chicken cooks, it releases an amino acid that has been noted to help treat bronchitis. And chicken soup releases other chemicals that support the immune response.
A mild anti-inflammatory effect could be one mechanism by which the soup could result in the mitigation of symptomatic upper respiratory tract infections.
Americans’ southerners add dumplings to the soup, and Jews add matzoh balls or noodles. Greeks, Filipinos, Koreans, Mexicans, and Southeast Asians add rice. Orzo, barley, farro, and potatoes are other starches that are commonly added.
How To Make It
Here are some guidelines. Preparation is key, and following the rule of mise en place is essential.
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First is the broth. If you are going to cheat, as we did and use boxed stock, you can obviously skip this step now. There are hundreds of chicken stock recipes, but I like the one from Ina Gartner (aka The Barefoot Contessa). If you are making your own stock, do it the day before and store it in the fridge.
You will need 1–2 quarts.
Pre-cut your vegetables. Try to make them the same size. What’s the best size? Whatever you like to eat. I usually aim for about 3/4 inch cubes. Yesterday I used 3 carrots, 1 medium-sized yellow or sweet onion, 3–4 large garlic cloves, crushed and minced, 1–2 parsnips, and 2 celery ribs.
Take a heavy-bottom stock pot, preferably stainless steel with at least a three-ply bottom. We used a new Viking 8-quart pot recommended to me by Dim Nikov. (Thanks, Dim.) Heat the pot over medium to medium-high heat, then add 2 to 3 tablespoons of high-quality extra-virgin olive oil.
Once the oil is hot and shimmering, add the vegetables, some salt and pepper, give them a good stir, and cook until the onions and garlic are soft and the other vegetables are firm. This usually takes about five minutes. Do not overcook them, or they will get soggy in the broth later.
Remove the vegetables to a bowl and refrigerate them unless you are making the rest of the soup right away. Add 6–8 cups of good-quality stock, scraping up the browned bits from the bottom, and bring to a simmer. You can add more salt unless your stock is already salted.
Add 1–2 bay leaves, fresh chopped parsley, thyme, and rosemary. Except for the parsley, you can substitute dried herbs. (I believe that dried parsley is an abomination.) Add 3–4 cups of shredded cooked chicken. We like to use an unflavored rotisserie bird. I usually discard the skin.
Meanwhile, if you are using egg noodles, cook them separately in a large pot of boiling, salted water until they are al dente. Then drain and set aside. Do not rinse them. It’s okay if they stick together, as they will become unstuck later in the soup.
Cook the soup for a few minutes, then add your vegetables back and give a good stir. Simmer a few more minutes. Laddle into large bowls, then add the noodles and some fresh, chopped dill.
Enjoy, as best you can, if you are sick. Whether fact or folklore, this hearty soup provides a nice balance of flavors, protein, fats, carbs, vitamins, and minerals.
I am a retired MD passionate about health, medicine, gardening, culture, and food.
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