In earlier generations, there were great rabbis who could heal the sick. if a person ate food in his house, they went away with a blessing of healing.

The wife of one of these holy rabbis died, and he wept terribly and would not be consoled or comforted. The holy rabbi told his closest students, “You might have thought that people who ate in my house were healed because of me. That is not true. It was because of my holy wife. Now that she has gone to the World of Truth, I can tell you. Listen carefully, and I will tell you about how the food my wife prepared had the power of healing.

“In our earlier days, we were very poor. If we ate one or two meals during the week, no matter what, we always had to eat on Shabbos (the Sabbath). Sometimes we fasted from Shabbos to Shabbos. Then we had enough food for ourselves and for some guests. One week, my holy wife was cooking on Erev Shabbos (Friday) when a drunkard knocked on the door and was invited in.

He was smelling of alcohol, but he said to my wife, ‘I’m starving. Do you have anything to eat?’ We hadn’t eaten that whole week, but who knows how long he had been without food? And when someone says he’s starving, how can you not feed him? So my wife gave him from the food she had prepared for Shabbos. But after finishing what she gave him, he asked, ‘Is there more?’ Each time, he ate whatever was put before him and asked for more, until she said, ‘There’s not a crumb left.’

She gave him everything she had prepared for our Shabbos meals. Everything she gave him to eat and drink was done with great respect and care. She did not judge him by how he looked or for his crude be­havior, for who knows what troubles he had had? She did this mitzvah (religious deed) “with all her heart and all her soul and with all her might.” (Deuteronomy 6:5)

‘Then this drunkard did something unusual. He asked, “Can I speak with your husband?’ My wife came to my room and told me about his strange request, and when I agreed, she sent him to me. When he came in, he no longer smelled, and he didn’t appear drunk. In fact, his face was glowing, and I realized at once that this was Eliyahu haNovi (Elijah the Prophet).

“He said to me, ‘I only came here to bless your wife. Her kindness has made a great impression in heaven. But we wanted to give her a final test to see if she was worthy of the great blessing, we have in store for her. She passed the test.’

“What was the great blessing? It was the blessing of healing. And that,” said the holy rabbi, “was why the food my holy wife served healed whoever ate it.”

Food that is prepared and served with love can heal the sick and revive the weary. The food offered by the holy rabbi’s wife with such self-sacrifice contained such a heavenly blessing.

Traditional Jewish Chicken Soup

Chicken Soup also called the Jewish penicillin is a powerful remedy that cures all disorders physical and spiritual. Several spoonfuls of Goldene yoich (golden chicken soup) warm the body and the neshama – soul.

INGREDIENTS

2-3 tablespoons olive oil		½ teaspoon dried sage
1-2 carrots, cut in 2-3 inch pieces		1 teaspoon dried thyme leaves
1-2 onions, chopped		1/4 cup loosely packed fresh parsley, with stems,
3 stalks celery with leaves cut in 2 inch slices		2 teaspoon kosher salt + more, to taste
3-4 garlic cloves, smashed		1/2 teaspoon fresh ground pepper
1-2 bay leaves		3-4 pound chicken, whole or parts cut-up

INSTRCTIONS

Heat oil in a large Dutch oven or medium saucepan over medium high heat. Once oil is hot, add garlic, onion, carrots and celery; cook for two to three minutes, or until onion becomes translucent.

Add spices (turmeric, thyme, sage, salt and pepper) stir until vegetables are well coated.

Fill the pot with 1 to 1 ½ gallons of water and add bay leaves and parsley. Bring to a boil and let boil 1 hour.

Add chicken and partially cover the pot and bring the water to a low boil. To the extent that foam develops on the soup, take it off the top with a spoon and discard it.

Adjust the heat if necessary to keep the soup at a simmer and continue simmering, with the pot partially covered, for 2-3 hours. The soup will develop a golden color and a rich savory taste.

Check the seasoning and add more salt and pepper to taste if necessary. At this point, you can refrigerate or freeze the soup, or serve it.

Can be served with noodles, knaidlach (matzo balls), rice, mandlen (soup nuts and kreplach.

Recipe Notes

If you want your soup to be low fat, refrigerate it for several hours or overnight at this point to separate the chicken fat. The fat will rise and solidify. You can skim it off to discard or freeze for later use. Chicken fat or schmaltz is a delicious savory alternative to other fats or oil.

May all your tales end with Shalom (peace)

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