From my Table

Many women have very strong opinions about the way chicken soup needs to be made, and that it’s clearly the only way to turn raw chicken into a broth that has some flavor. But to me, what’s most amazing about chicken soup is that it’s a more universally made Shabbos dish (specifically in Ashkenazi homes) than just about any other Shabbos food. Maybe that’s why we’re all so passionate about it!

A few months ago, I was speaking to Rebbetzin Ettie Neustadt (wife of Rav Doniel Neustadt, Rav of Pine River Village and Family First’s halachah columnist), and we touched on what she’d enjoy seeing in Family Table. She suggested that we do a feature on how different women prepare chicken soup. Maybe even a Cooks Compete.

I decided to take this idea a step further and dedicate an entire issue to the humble dish that has weathered generations of Jewish cooking. Still,

Rebbetzin Neustadt gets all the credit for inspiring this focus.