What We Eat Shows a Road Map of Our Lives
What we eat tells a story about who we are. How we eat and talk about food is central to our identities. This week we are taking part in the #BigSoupShare. We’ll be sharing soup recipes from North Solihull residents who will also explain how their choice is reflection of who they are.
Today we are sharing a recipe for Jewish Chicken Soup which has been provided by one of our volunteers who lives in Chelmsley Wood. We were told that growing up food was integral to how their family lived, with strict rules around what could be eaten and how it should be prepared. The only food that they were given was traditional Jewish food. “Until I became an adult, I had no idea what cottage pie was because it wasn’t part of the food eaten in my family home.”
Folklore suggests that a hearty bowl of chicken soup can cure all manner of illnesses. So pervasive is the belief in the healing power of chicken soup – “Jewish penicillin” – that scientists have tested it in the lab. One such study undertaken in 2000 concluded it was the anti-inflammatory properties of many of chicken soup’s ingredients that helped ease the symptoms of a cold by reducing congestion. So with winter just around the corner, there’s no better time to try this immunity-boosting recipe.
Ingredients
1 large chicken
2 carrots
2 onions
2 sticks celery
2 bay leaves
2 sprigs parsley
salt and pepper
Directions
- Place all ingredients in a large pot and cover with water. Vegetables should be left whole or in large chucks.
- Partially cover the pot and bring to the boil.Turn down heat and simmer for 2 – 3 hours.
- The soup develops a yellow colour as it cooks. It’s ready when it’s a light golden colour and tastes rich and chickeny.
- The broth can be set on one side or frozen until required. When ready to serve add small pieces of vegetable and shredded chicken to the broth and simmer until cooked. Serve with Matzo dumplings.
