“As the Good Book says, when a poor man eats a chicken, one of them is sick.”
That line comes from Tevye in the classic musical Fiddler on the Roof. The village Rabbi’s son overhears this and asks: “Where does the Book say that?” To which Tevye responds. “All right, all right! It doesn’t exactly say that, but someplace, it has something about a chicken. ” And he is right!.
The “Good Book” to which Tevye refers is the Talmud, a collection of writings compiled in the 5th century by Jewish theologists about ethics, philosophy, religious observance, rituals, dietary laws and traditions that serve as a guide for the conduct of daily Jewish life. When the Talmud talks about food, it talks about “the chicken of Rabbi Abba, which for medical reasons was cooked so thoroughly that it completely dissolved.” ” Sounds like the sage considered chicken soup as medicine!.
Actually, credit for the first mention of chicken soup as “medicine” goes to a Chinese document dating to the second century BC in which the soup is described as a “yang food” that warms the body and has an invigorating effect. But it was Moses Maimonides, a Jewish philosopher and doctor who lived in the 1200s, who first talked about how chicken soup could help people get better.
He was born in Cordoba, Spain, but his family had to leave when it was taken over by the Almohades, a violent group that killed Christians and Jews who didn’t convert to Islam. The family finally settled in Egypt, where Moses became a well-known and respected doctor who worked in the court of the Sultan. Exactly how he was educated is not clear, but we do know that his medical writings reflect Galen and Hippocrates’s view that health is a function of the balance of the body’s four humors, namely blood, phlegm, yellow bile and black bile.
Although the humoral theory had no scientific basis, Maimonides’s recommendations to bring them into balance had value. Well ahead of his time, he emphasized the importance of clean air, clean water, a healthy diet and exercise, and stated that “a physician should begin with simple treatment, trying to cure by hygiene and diet before he administers drugs.” That diet included the meat and broth of chickens that he claimed “rectified corrupted humors, especially black bile that causes melancholy.” He even recommended chicken soup as a medication for leprosy. That would not have had any effect on the bacteria that cause the disease but could have provided nourishment for convalescence. Maimonides was particularly fond of chicken testicles for convalescence and also claimed that “they aid the libido in a strongly perceptible manner.”
While there is no record of Maimonides specifically addressing chicken soup for the common cold, Dr. Fred Rosner, the world’s foremost expert on Maimonides, has dug up a quote that “soup made from an old chicken is of benefit against chronic fevers that develop from white bile and also aids the cough which is called asthma.”
Whether because of the Talmud or Maimonides’s conjectures, by the early 1900s in Russia, the era of Fiddler on the Roof, the mythology of chicken soup as medicine was well established and the soup had become a staple at the Shabbat dinner. But is mythology really the right term? Could there be some science to the soup’s supposed benefits? That question has tickled the fancy of researchers, some perhaps motivated by the chance to garner headlines, something that any story about chicken soup is guaranteed to do.
First out of the block were physicians at the Mount Sinai Medical centre in Miami who in 1978 decided to investigate whether “chicken soup, a treatment long advocated by Jewish mothers,” was effective for alleviating upper respiratory tract ailments. In 15 healthy patients, they devised an ingenious way using tubes, tiny Teflon discs inserted into the nose and scuba diving masks to measure the speed at which mucus flowed out of the nose and air flowed in. The subjects were asked to consume hot water, hot chicken soup or cold water either by sipping or drinking through a straw.
Sipping hot water or hot chicken soup both increased nasal mucus velocity as did chicken soup by straw, but hot water by straw did not. None of the treatments changed nasal airflow. Although this study received a great deal of publicity with articles highlighting the increased flow as a result of consuming chicken soup, the fact that hot water had the same effect was hardly mentioned.
The chicken soup literature was silent until 2000 when a study with the title “Chicken Soup Inhibits Neutrophil Chemotaxis In Vitro” once again captured the media’s attention. Chemotaxis is the ability of cells to move in a particular direction in response to a stimulus such as chemicals emitted by a bacterium or virus. Neutrophils are white blood cells that are attracted to the site of infection by signals released from cells that have been infected and damaged by bacteria or viruses. The neutrophils then engulf the invading microbe and destroy it. It is the elimination of the breakdown products that results in the runny nose, sneezing and congestion, the classic symptoms of a cold. “In Vitro” literally means “in glass” and refers to experiments done in the lab, as opposed to using animals or people.
The researchers found that chicken soup significantly inhibits neutrophil migration and does so in a concentration dependent manner. Both the broth and the vegetables it contained showed this effect when tested separately. What does this mean? Not much. First, a study in glassware with neutrophils immersed in chicken soup cannot be extrapolated to what may happen in a cold sufferer. It is hard to even guess if whatever “active ingredient” there may be in the soup makes it from the stomach to the respiratory tract. And while slowing neutrophil activity may lessen symptoms, it also lengthens the time to destroy the invading microbe. So, really, there’s very scant evidence here for chicken soup as medicine.
Hey there, soup lovers! Today we’re diving into a steamy savory question that’s been simmering in my mind for ages who the heck invented chicken soup? I mean, this stuff is pure comfort in a bowl, the kinda dish that warms ya up when you’re feelin’ under the weather or just need a hug from the inside. At our lil’ blog here, we’re all about digging into the roots of food that’s got a story to tell, and chicken soup? Oh, it’s got a tale as old as time! So, grab a spoon (or just imagine one), and let’s slurp our way through history to figure out where this magic broth came from.
Let me tell you a secret: there was no one “eureka!” moment or genius chef who made the first pot. No, chicken soup is more like a project that people have been working on together for a very long time. Come with me as I walk you through each step of how this dish became a worldwide hit.
The Ancient Beginnings: Chicken Soup Before It Was Cool
Picture this: way back, like 7,000 to 10,000 years ago, somewhere in Southeast Asia, humans are just startin’ to domesticate chickens. These early folks weren’t just keepin’ birds for fun—they were cookin’ ‘em up! And since boiling stuff in water was already a thing (think primitive stews), it’s a safe bet that someone tossed a chicken into a pot with some water and said, “Hey, this ain’t half bad!” That, my friends, is likely the very first version of chicken soup, though it probably didn’t have fancy noodles or a sprinkle of parsley on top.
A little while later, the Ancient Greeks join in the fun. They made chicken broth their own way, and get this—they thought it really did heal. For example, if you had a cold or some other illness, you would drink a bowl of this stuff to feel better. They were right to think it could help, because even now we know that a hot, steamy broth can help you feel better when you’re sick.
By the time we hit the Middle Ages, chicken soup was makin’ waves in different corners of the world. A famous Jewish philosopher and scientist back then was all about it, claimin’ it could cure everything from asthma to just feelin’ blah. That’s when it started gettin’ a rep as a cure-all, a kinda ancient medicine that stuck around through generations.
No Single Inventor, Just a World of Flavor
Let me be honest: I wish I could name one person as the “soup master” who started it all. But the truth is that chicken soup is a mix of ideas from different cultures. It’s not about who did it first; it’s about how each group made it better. Take a trip around the world to see how different people made this dish their own. That’s where the real story is.
A Global Pot of Goodness: Cultural Twists on Chicken Soup
- Jewish Tradition: Y’all mighta heard the term “Jewish penicillin.” That’s what chicken soup got nicknamed in Ashkenazi Jewish communities, especially in Eastern Europe. It’s often a clear broth made from chicken bones, packed with herbs like dill and parsley, and served with fluffy matzo balls (think dumplings made from matzo meal). It’s a staple at holidays like Passover, and trust me, nothin’ beats a bowl when you’re feelin’ rough. I remember my grandma swearin’ by it every winter—said it could chase any cold away!
- Chinese Style: Over in China, chicken soup often uses old hens for a deep, rich flavor, seasoned with ginger, scallions, and sometimes fancy herbs like ginseng or goji berries. It’s boiled for hours, makin’ it a hearty tonic that’s supposed to boost your energy. I tried makin’ a version once with ginger, and man, it was like a warm hug for my soul.
- Greek Vibes: The Greeks do a version called avgolemono, which means “egg-lemon.” They mix beaten eggs and lemon juice into the broth for a creamy, tangy kick, often tossin’ in rice or pasta. It’s a go-to for colds and even hangovers—now that’s a cure I can get behind!
- Korean Comfort: In Korea, there’s samgyetang, a soup stuffed with ginseng, jujube fruits, and sticky rice right inside the chicken. It’s believed to prevent sickness, especially durin’ hot summers. Sounds weird, right? Hot soup in heat? But they say it balances your body. I’m dyin’ to try this one myself.
- Latin American Flair: Head to Colombia, and you’ve got ajiaco, a thick soup with chicken, maize, and three kinds of potatoes, topped with cream and avocado. In Mexico, caldo de pollo uses whole chicken pieces with big chunks of veggies like cabbage. It’s a meal in itself, and lemme tell ya, it’s perfect for a family feast.
- Filipino Twist: In the Philippines, sopas is their take, blendin’ Western influences with local taste. It’s got chicken, veggies, and macaroni noodles, cooked with evaporated milk for richness. It’s rainy-day food, and I can just imagine cozyin’ up with a bowl while the storms roll in.
See what I mean? Every culture’s got their fingerprint on chicken soup, turnin’ it into somethin’ unique yet familiar It’s like the dish traveled the world, pickin’ up new tricks everywhere it went.
The Healing Hype: Why Chicken Soup Feels Like Medicine
Now, let’s chat about why chicken soup got such a rep for healin’. I mean, we’ve all heard someone say, “Have some soup, it’ll fix ya right up!” Is there truth to that, or just old wives’ tales? Well, a lil’ of both, if I’m honest.
When you cook chicken, especially the bones, it releases stuff like an amino acid that’s similar to what doctors use for chest infections. That’s pretty cool, right? Plus, some science folks back in the early 2000s did a study and found that chicken soup might cut down on inflammation in your body, which could ease cold symptoms. Now, they ain’t sayin’ it’s a magic pill—the results aren’t set in stone—but there’s somethin’ to it. Even if it’s just the steam clearin’ your nose or the warmth soothin’ your throat, it works wonders.
And don’t forget the emotional side. When I’m sick, a bowl of chicken soup don’t just feed my belly; it feeds my heart. It’s like a memory of bein’ cared for, of someone sayin’, “I got you.” That’s powerful stuff, maybe even more than any science behind it.
Modern Day Soup: From Homemade to Canned Glory
Fast forward to more recent times, and chicken soup got a major glow-up thanks to commercial brands. In the 1930s, a big company came out with canned chicken noodle soup, turnin’ it from a homemade labor of love into somethin’ you could pop open in minutes. They even accidentally coined the term “chicken noodle soup” durin’ a radio ad slip-up—talk about a happy mistake! This made the dish a household name, especially in the U.S. and Canada, where it’s often just broth, noodles, and a few veggies.
But here’s the catch: canned food is sometimes very high in salt. One bowl could have all the sodium you need for a day, which isn’t good if you’re trying to lose weight. There are now options with less salt, but if you have the time, nothing beats making it yourself. I’ll give you a simple recipe at the end of this post, so stay tuned!
Why We Can’t Pinpoint an Inventor
So, back to our big question—who invented chicken soup? Truth is, we can’t name names ‘cause it’s been around since before history even started keepin’ track. It likely popped up independently in different spots once chickens were around to cook. Think about it: boilin’ meat in water is one of the simplest ways to eat, so it’s no surprise multiple groups figured it out.
Instead of one inventor, we’ve got a collective story of human survival and creativity. Early hunters and gatherers needed nourishment, and soup was an easy way to stretch a meal. As people migrated and traded, recipes spread, morphin’ into the diverse versions we’ve got today. It’s kinda beautiful when you think about it—chicken soup ain’t just food; it’s a thread connectin’ us through time.
A Peek Into My Own Soup Pot: Personal Stories
Lemme get personal for a sec. Growin’ up, chicken soup was the ultimate fix in my house. Didn’t matter if it was a sore throat or just a bad day—Ma would be in the kitchen, simmerin’ a pot with carrots, celery, and whatever herbs she had on hand. She’d toss in some egg noodles, and I’d sit there, smellin’ that aroma, feelin’ like everythin’ was gonna be alright. I ain’t no chef, but I’ve carried that tradition into my own kitchen, messin’ up plenty of batches before gettin’ it right.
One time, I tried addin’ turmeric for that golden color, thinkin’ I was bein’ all fancy. Turned out great, but I may of spilled half the jar on my counter—oops! Still, it’s them little mishaps that make cookin’ fun, right? If you’ve got a soup story, I’d love to hear it. Drop a comment or somethin’—let’s swap memories!
How to Make Your Own Chicken Soup: A Simple Recipe
Since we’re talkin’ soup, I figured I’d share a basic recipe to get ya started. This ain’t no gourmet nonsense—just a straightforward way to whip up a pot of comfort. It’s how I do it when I’m cravin’ that homemade feel without spendin’ all day in the kitchen.
Easy Peasy Chicken Soup Recipe
Ingredients (Serves about 6 folks):
- 1 whole chicken (or 4-5 chicken thighs, bone-in works best for flavor)
- 8 cups of water (or chicken broth if ya want it richer)
- 2 big carrots, sliced up
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, smashed and minced
- 1 bay leaf (optional, but adds depth)
- Salt and pepper to taste
- Handful of egg noodles or rice (whatever ya got)
- Fresh parsley or dill for a lil’ garnish (if you’re feelin’ extra)
Steps:
- Toss your chicken into a big pot with the water. Bring it to a boil, then lower the heat to a simmer. Skim off any funky foam that floats up—keeps it clear.
- Add in your carrots, celery, onion, garlic, and bay leaf. Season with a pinch of salt and pepper. Let it simmer for 1-2 hours if you’ve got a whole chicken, or about 45 minutes for thighs. The longer, the better for flavor.
- Pull the chicken out once it’s fallin’ apart tender. Shred the meat, ditch the bones, and pop the meat back in the pot.
- Throw in your noodles or rice and cook ‘til they’re soft—check the package for timin’, usually 8-10 minutes for noodles.
- Taste it, adjust the salt and pepper, and sprinkle some fresh herbs on top if ya like. Serve hot and feel the love!
Tips from Yours Truly:
- If ya wanna cut fat, chill the soup overnight and skim off the solidified layer on top the next day.
- Got leftovers? It tastes even better the next day ‘cause the flavors meld together.
- Play with it! Add potatoes, zucchini, or whatever veggies ya got layin’ around.
This recipe’s a startin’ point. Make it your own, just like them ancient cooks did way back when.
Fun Facts to Spice Up Your Soup Knowledge
I’ve dug up some quirky tidbits about chicken soup that might tickle your fancy. Here’s a few to chew on while ya sip:
- It’s in the Arts: Ever seen them famous paintings of soup cans? Chicken noodle was one of the flavors featured in some iconic pop art from the 1960s. Talk about soup bein’ a star!
- Motivational Broth: There’s a whole book series called somethin’ like “Soup for the Soul,” full of inspirin’ stories. Chicken soup ain’t just food—it’s a metaphor for upliftin’ ya spirits.
- Not Just Chicken: Way back in early American days, some folks made a soup outta turtles, and it was kinda a rival to chicken soup. Bet ya didn’t see that comin’!
Ain’t that wild? This dish has popped up everywhere, from art to books to weird historical recipes.
Why Chicken Soup Matters Today
In our fast-paced, grab-and-go world, chicken soup still holds a special spot. It’s one of them rare foods that slows ya down, makes ya sit and savor. Whether it’s a canned version on a busy night or a homemade pot brewin’ for hours, it’s a reminder of simpler times. For me, it’s about connection—connectin’ to my past, to family, and even to strangers across the globe who’ve got their own soup traditions.
Plus, with all the health buzz these days, people are rediscoverin’ the benefits of real, bone-based broths. It’s got nutrients like calcium if ya cook it long enough, especially with them bones in there. I ain’t sayin’ it’s a superfood or nothin’, but it’s a darn good way to nourish yourself without all the processed junk.
Wrappin’ Up the Soup Saga
So, who invented chicken soup? Well, darlin’, it wasn’t no one person—it was all of us, over thousands of years, mixin’ and stirrin’ and sharin’. From ancient folks boilin’ the first bird to modern kitchens craftin’ a quick bowl, this dish is humanity’s comfort collab. We’ve seen it transform across Jewish, Chinese, Greek, Korean, and so many other tables, each addin’ a dash of their heart to the recipe.
Keep slurpin’ and stay cozy, friends!
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This article was first published in the Montreal Gazette.
“As the Good Book says, when a poor man eats a chicken, one of them is sick.”
That line comes from Tevye in the classic musical Fiddler on the Roof. The village Rabbi’s son overhears this and asks: “Where does the Book say that?” To which Tevye responds. “All right, all right! It doesn’t exactly say that, but someplace, it has something about a chicken. ” And he is right!.
The “Good Book” to which Tevye refers is the Talmud, a collection of writings compiled in the 5th century by Jewish theologists about ethics, philosophy, religious observance, rituals, dietary laws and traditions that serve as a guide for the conduct of daily Jewish life. When the Talmud talks about food, it talks about “the chicken of Rabbi Abba, which for medical reasons was cooked so thoroughly that it completely dissolved.” ” Sounds like the sage considered chicken soup as medicine!.
Actually, credit for the first mention of chicken soup as “medicine” goes to a Chinese document dating to the second century BC in which the soup is described as a “yang food” that warms the body and has an invigorating effect. But it was Moses Maimonides, the 12th-century Jewish philosopher and physician, who brought the healing properties of chicken soup into the limelight.
Maimonides was born in the Iberian town of Cordoba, but his family had to flee when it was conquered by the Almohades, an extremist sect that forced Christians and Jews to convert to Islam or face death. The family finally settled in Egypt, where Moses became a well-known and respected doctor who worked in the court of the Sultan. He may not have been taught in a clear way, but his medical writings agree with Galen and Hippocrates that health depends on the balance of the body’s four humors: blood, phlegm, yellow bile, and black bile.
Although the humoral theory had no scientific basis, Maimonides’s recommendations to bring them into balance had value. Well ahead of his time, he emphasized the importance of clean air, clean water, a healthy diet and exercise, and stated that “a physician should begin with simple treatment, trying to cure by hygiene and diet before he administers drugs.” That diet included the meat and broth of chickens that he claimed “rectified corrupted humors, especially black bile that causes melancholy.” He even recommended chicken soup as a medication for leprosy. That would not have had any effect on the bacteria that cause the disease but could have provided nourishment for convalescence. Maimonides was particularly fond of chicken testicles for convalescence and also claimed that “they aid the libido in a strongly perceptible manner.”
While there is no record of Maimonides specifically addressing chicken soup for the common cold, Dr. Fred Rosner, the world’s foremost expert on Maimonides, has dug up a quote that “soup made from an old chicken is of benefit against chronic fevers that develop from white bile and also aids the cough which is called asthma.”
Whether because of the Talmud or Maimonides’s conjectures, by the early 1900s in Russia, the era of Fiddler on the Roof, the mythology of chicken soup as medicine was well established and the soup had become a staple at the Shabbat dinner. But is mythology really the right term? Could there be some science to the soup’s supposed benefits? That question has tickled the fancy of researchers, some perhaps motivated by the chance to garner headlines, something that any story about chicken soup is guaranteed to do.
First out of the block were physicians at the Mount Sinai Medical centre in Miami who in 1978 decided to investigate whether “chicken soup, a treatment long advocated by Jewish mothers,” was effective for alleviating upper respiratory tract ailments. In 15 healthy patients, they devised an ingenious way using tubes, tiny Teflon discs inserted into the nose and scuba diving masks to measure the speed at which mucus flowed out of the nose and air flowed in. The subjects were asked to consume hot water, hot chicken soup or cold water either by sipping or drinking through a straw.
Sipping hot water or hot chicken soup both increased nasal mucus velocity as did chicken soup by straw, but hot water by straw did not. None of the treatments changed nasal airflow. Although this study received a great deal of publicity with articles highlighting the increased flow as a result of consuming chicken soup, the fact that hot water had the same effect was hardly mentioned.
The chicken soup literature was silent until 2000 when a study with the title “Chicken Soup Inhibits Neutrophil Chemotaxis In Vitro” once again captured the media’s attention. Chemotaxis is the ability of cells to move in a particular direction in response to a stimulus such as chemicals emitted by a bacterium or virus. Neutrophils are white blood cells that are attracted to the site of infection by signals released from cells that have been infected and damaged by bacteria or viruses. The neutrophils then engulf the invading microbe and destroy it. It is the elimination of the breakdown products that results in the runny nose, sneezing and congestion, the classic symptoms of a cold. “In Vitro” literally means “in glass” and refers to experiments done in the lab, as opposed to using animals or people.
The researchers found that chicken soup significantly inhibits neutrophil migration and does so in a concentration dependent manner. Both the broth and the vegetables it contained showed this effect when tested separately. What does this mean? Not much. First, a study in glassware with neutrophils immersed in chicken soup cannot be extrapolated to what may happen in a cold sufferer. It is hard to even guess if whatever “active ingredient” there may be in the soup makes it from the stomach to the respiratory tract. And while slowing neutrophil activity may lessen symptoms, it also lengthens the time to destroy the invading microbe. So, really, there’s very scant evidence here for chicken soup as medicine.
Chicken soup: The story of “Jewish penicillin”
FAQ
Who invented the chicken soup?
So much so, it’s easy to forget that the origins of this Jewish staple are actually found in ancient Greece and China. Sometime over the years, the Greek version changed into avgolemono, a broth with egg, lemon, and sometimes rice added to it.
Who first invented soup?
According to a study by the academic Garritt C. Van Dyk, the first soup may have been made by Neanderthals, boiling animal bones and drinking the broth. Archaeological evidence for bone broths has been found in sites from Egypt to China.
Which country is chicken soup from?
China. Many Chinese soups are based on chicken broth. Typical Chinese chicken soup is made from old hens and is seasoned with ginger, scallions, black pepper, soy sauce, rice wine and sesame oil.
Was chicken soup for the soul real?
Motivational speakers Jack Canfield and Mark Victor Hansen collaborated on the first Chicken Soup for the Soul book, compiling inspirational, true stories they had heard from their audience members. Many of the stories came from members of the audience of their inspirational talks.
What is the history of chicken soup?
Without further ado, let’s jump right into the history of chicken soup. Chicken soup has been around for a very long time, and its popularity has made it easy to find its history. People have obsessed over chicken soup since the domestication of fowl around 7,000 to 10,000 years ago in Southeast Asia.
Who invented packaged chicken soup?
Package Chicken Soup Pioneer: The invention of packaged chicken soup can be attributed to Dr. John T. Dorrance, a chemist at Campbell’s Soup Company in the late 19th century. Dr. Dorrance revolutionised the industry by developing a condensed version of chicken soup, making it more accessible and convenient for people on the go.
Who invented chicken noodle soup?
Its noted that the company ‘Campbell’ was the first to commercially combined chicken soup and noodles, creating from-the-can chicken noodle soup and changing the landscape of the chicken soup cinematic universe forever.
Why do people eat chicken soup?
People have obsessed over chicken soup since the domestication of fowl around 7,000 to 10,000 years ago in Southeast Asia. Ancient Greeks also had their own version of chicken broth. They thought the soup could heal, which is why I kept talking about it. Today, the dish is a staple meal in cuisines from all around the world.
Who wrote Chicken Soup with rice?
Chicken Soup with Barley is a 1956 play by British playwright Arnold Wesker. It explores the challenges faced by a family of communist Jewish immigrants in the UK from 1936 to 1956. Chicken Soup with Rice is a poem by author and illustrator Maurice Sendak published in 1962 as part of his Nutshell Library book series.
What is Chinese chicken soup based on?
Chicken soup is also known as ” Jewish penicillin”. Many Chinese soups are based on chicken broth. Typical Chinese chicken soup is made from old hens and is seasoned with ginger, scallions, black pepper, soy sauce, rice wine and sesame oil.