This program was presented in conjunction with Shalom Chicago, an exhibit at the Chicago History Museum about
the city's Jewish community. The program took place at Spertus, 610 South Michigan Avenue, Chicago.

Guests joined Spertus Executive Chef Laura Frankel for a demonstration and taste exploration of everyone’s favorite winter curative. 

While Jews claim ownership for "Jewish Pencillian," chicken soup's healing powers (and warm, comforting deliciousness) have been celebrated for centuries by people of many backgrounds in many places.

Maimonides, the 12th-century Jewish doctor and sage, praised the therapeutic value of chicken soup. Earlier still, Avicenna, a 10th-century Persian doctor, referred to chicken soup's curative abilities. In fact, food historians cite evidence that even the ancient Egypitians made chicken soup as a remedy for colds.

Chicken soup's multicultural popularity makes it a wonderful vehicle to explore variations:

Chicken soup with avocado, capers, and corn?
A staple in Columbia.

Chicken soup with ginger, garlic,
jujube fruit, ginseng, and rice?
A household delight in Korea. 

Chicken soup with maztah balls or kreplah?
You get the idea.

Attendees learned the basics of stock, broth, and soup — as they traveled the world in a bowl.

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and the author of the Chosen Bites column in the Jerusalem Post. Chef Laura is a passionate teacher who has made it her mission to reimagine and revitalize the diverse and delicious traditions of Jewish cooking. She has written two books, Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes, both available at the Spertus Shop.