Recipes from Home: Jewish Penicillin (Chicken Noodle Soup)

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
15 to 20 servings

Brad Lange, director of dining services, Park Regency, Chandler, Ariz., says: One of my Jewish grandmothers always made chicken noodle soup whenever someone was sick. I did not know it was chicken noodle soup then; Grandma always called it Jewish penicillin. A lot of people in New York call chicken noodle soup Jewish penicillin with no harm or disrespect intended toward anyone. When I go back home to New York my family insists I make Jewish penicillin and also Long Island baked clams. The Jewish penicillin really works. 

Ingredients

1 whole chicken, cut up, discarding innards
1 gallon chicken stock
1 large onion, cut into large chunks
3 to 4 carrots, cut into large chunks
6 celery stalks, try to use center with leaves
2 parsnips, cut into large chunks
Handful of fresh dill
1 large turnip, cut into large chunks
4 cloves fresh garlic, smashed
1⁄2 to 3⁄4 lb. spaghetti
Salt and pepper to taste 

Steps

1. Add all ingredients, except spaghetti, to large pot and cook over medium-high heat for about 1 hour, until chicken is cooked and vegetables are tender. Remove all chicken and set aside to cool.

2. Purée vegetables and put back into stock. You might need to add a little more stock.

3. Break spaghetti into 1-in. to 1½-in. pieces and add to stock.

4. Debone chicken with hands, making sure all bones are removed. Cut chicken into medium-dice pieces and add to soup. Soup is ready once spaghetti is tender.

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

Ideas and Innovation
bowling ball pins

We patterned our chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. The starting times have to be staggered and nobody wants the 6 a.m. slot, so instead of randomly assigning times, this year we took the teams bowling and used their scores to determine starting times. The two teams with the highest combined bowling score got to pick their time slot first. Going bowling built camaraderie and team spirit before the teams even got...

FSD Resources