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

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources