On the first Friday of each month, I blog Ina Garten recipes with a fine group of writer-cooks. Scroll down to the bottom for links to the other posts and come back the next two months for November desserts and December appetizers.
I’m thrilled to eat Chicken Noodle Soup nearly anytime. Ask Dave. I’ll eat it even if he makes it and Dave doesn’t usually make soup. How about you? Is there anything better when you’re hungry or don’t feel well? It’s a whole meal in a bowl and I often add extra vegetables to add taste, nutrition, and fiber. I don’t mind eating it a couple days in a row or for lunches for several. I’m ecstatic if I look in the freezer and see a container waiting for me when I’m wondering what’s for dinner. Does chicken soup really increase health? I don’t know for sure, but I know I’m happier and feel better when I’ve had a big bowl.
The 12th-century Jewish physician, Maimonides, started the chicken soup-as-medicine trend when, in his book, On the Cause of Symptoms, he recommended the broth of hens and other fowl to “neutralize body constitution.” According to Maimonides, boiled chicken soup also played a role in curing leprosy and asthma, and–as a Jewish grandmother might put it–“putting some meat on your bones.”
In Jewish Food: The World at Table, Matthew Goodman reports on a 1978 study conducted at Mount Sinai Medical Center in Miami Beach that confirmed at least part of Maimonides’ prescription: “chicken soup proved more effective than simple hot or cold water in clearing congested nasal passages.”
courtesy My Jewish Learning
I made this big pot of goodness when our kids and grandkids were coming down to visit earlier this week after the sudden loss of our sweet golden retriever, Miss Gab. (Click for the sad tale.) This comforting potion was justly the first real meal cooked in our new kitchen, which is almost done now. (Phewee –I include a few more photos interspersed throughout the post.) Continue reading “Ina Fridays — Main Courses — Chicken Noodle Soup”