“Only the pure in heart can make a good soup.” Ludwig van Beethoven
There’s no better comfort food than soup when you’re feeling under the weather. Matzo Ball & Chicken soup is called “Jewish Penicillin” for a reason. I think the healing properties of soup are highly underrated. The versatility and deliciousness of soup is only surpassed by the positive emotional & health effects of this magical dish.
- Food historians tell us the history of soup is probably as old as the history of cooking. The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup.
- Advancements in science enabled soups to take many forms…portable, canned, dehydrated, microwave-ready. “Pocket soup” was carried by colonial travelers, as it could easily be reconstituted with a little hot water. Canned and dehydrated soups were available in the 19th century. These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry. Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc.).
- Doctor John T. Dorrance, a chemist with the Campbell Soup Company, invented condensed soup in 1897. Today, Campbell’s Tomato, Cream of Mushroom, and Chicken Noodle Soup are three of the most popular soups in America.
- Americans eat more than 10 billion bowls of soup each year.
- When Andy Warhol was once asked why he painted the iconic soup cans, he said: “I used to have the same (Campbell’s soup) lunch every day for 20 years.”
When you’re feeling under the weather there’s nothing better. This is my lazy, ‘I feel like 💩 soup’ with bean sprouts, water chestnuts, bamboo shoots and orzo in a homemade chicken stock. It’s packed full of vitamins and minerals for a speedy recovery!
- Bean Sprouts: vitamins K, C, iron and folate
- Water Chestnuts: vitamin B6, potassium, copper, riboflavin and manganese
- Bamboo Shoots: protein, vitamins A, B6, E, thiamin, niacin, folate, calcium, manganese, zinc, copper, selenium, potassium
- 1 can water chestnuts
- 1 can bamboo shoots
- 1 can bean sprouts
- 6 cups chicken stock (vegetable stock optional for vegetarians and vegans)
- salt & pepper to taste
- 1 cup noodles, orzo or ditalini (optional)
- fresh parsley (optional)
- Drain water chestnuts, bamboo and bean sprouts and put into a medium-sized soup pot
- Add stock to the pot with seasonings and bring to a boil
- Add orzo (ditalini or other small noodles) and cook until tender
- Remove from the heat, add chopped parsley and stir
Serve it up hot!