A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from December 28, 2008
Chicken Noodle Soup

Entry in progress—B.P.
Wikipedia: Chicken soup
Chicken soup is a soup made by boiling chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries including the United States is considered a classic comfort food.
Traditionally, chicken soup is prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern cities fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available.
United States and Canada
In the United States and Canada, chicken soup often has noodles in it, thus giving it its common name of “chicken noodle soup.” The term may have been coined in a commercial for Campbell’s soup in the 1930’s. The original 21 varieties of Campbell’s condensed soup featured a “chicken soup with noodles”, but when it was advertised on the “Amos & Andy” radio show in the 1930s by a slip of the tongue the soup was referred to as “chicken noodle soup”; Campbell’s was preparing to discontinue the soup due to low sales. After the broadcast, letters began pouring in asking for Chicken Noodle Soup. Campbell’s then changed the name of their soup. Several variations on chicken noodle (usually with the pasta in various shapes such as “ABCs” or stars) have made it one of Campbell’s best selling products.
Google Books
“Aunt Babette’s” Cook Book
By Bertha F. Kramer
New York, NY: The Bloch Publishing Company
Pg. 504:
Chicken Soup, with Noodles and Dumplings.
5 May 1895, Worcester (MA) Daily Spy, “Model Menus,” pg. 7:
Chicken Soup with Noodles.
18 May 1895, Hagerstown (MD) Morning News, pg. 4, col. 6 ad:
“Grand Free Lunch.”
On Saturday evening I will furnish to the patrons of my saloons in the Public Square, namely the “Diamond” and “Bruce’s” Cafes a fine Chicken Noodle Soup. All well behaved persons are cordially invited. I will also serve a grand free hot lunch on Monday evening. Deviled crabs, fresh daily, at 75 cents per dozen.
DAVID A. WILSON, Proprietor.
Google Books
May 1901, The Railway Conductor (Cedar Rapids, Iowa), pg. 425, col. 1:
Chicken noodle soup and a variety of other good eatables composed the bill of fare.
28 September 1901, Frederick (MD) News, pg. 5, col. 5:
Don’t forget that noted vegetable and chicken noodle soup tonight.
26 October 1901, Hamilton (OH) Daily Democrat, pg. 5, col. 5 ad:
Grand Lunch!
Chicken Noodle Soup

Volunteer Saloon
28 February 1902, Mansfield (OH) News, pg. 5, col. 2:
Chicken noodle soup supper at First Lutheran church tomorrow evening at 5 o’clock. 10 cents.
Google Books
The Culinary Handbook
By Charles Fellows
Second Edition
Chicago, IL: The Hotel Monthly
Pg. 56:
CHICKEN SOUP WITH NOODLES—Strong poultry stock thickened with flour and butter, seasoned with salt, red pepper and nutmeg, straining it afterwards into a tureen containing boiled noodles, chopped chervil and pieces of chicken meat.
8 December 1906, Wilkes-Barre (PA) Times, pg. 3:
Hotel Hart Restaurant.
Chicken noodle soup.
Google Books
How We Cook in Colorado
Choice recipes contributed by the Ladies of First Baptist Church, Denver
Denver, CO: The Denver Printing & Publishing Co.
April 1907
Pg. 10:
Boil one fat hen until soft; then skim the grease from the top of the liquid and strain it; after this add the noodles made according to the following recipe: Break two whole eggs in a dish, stir enough flour into the eggs to make a stiff dough, roll the dough into two very thin sheets and let lay until dry enough to cut; then roll the sheets together and cut very fine, after which boil in the liquid about five minutes. This will make two quarts of soup.
26 November 1907, Sandusky (OH) Star-Journal, pg. 6, col. 2:
Yes, No, Yes! Fritz says yes he will have Home made chicken noodle soup Wednesday evening and Thanksgiving at The Pal st.
7 December 1907, Fort Wayne (IN) Journal-Gazette, pg. 2, col. 3 ad:
Chicken Noodle Soup at Pud’s Place all day and evening. 1416 Calhoun street.
29 March 1913, Fort Wayne (IN) Sentinel, pg. 2, col. 1:
Mrs. Schumacher prepared at her own home chicken noodle soup for the entire company and sent it over ready to serve.
5 September 1914, Gettysburg (PA) Star and Sentinel, pg. 6, col. 1:
“That chicken noodle soup was the best ever” was the remark heard on all sides.

12 August 1916, Gettysburg (PA) Star and Sentinel, pg.5, col. 5:
The menu follows: Chicken noodle soup,...
6 January 1917, Gettysburg (PA) Compiler, pg. 6?, col. 3:
The menus were as follows:
Chicken Noodle Soup
31 August 1919, Atlanta (GA) Constitution, pg. 42?, col. 4:
Chicken Noodle Soup.
19 February 1923, Monessen (PA) Daily Independent, pg. 6, col. 1 ad:
College Inn Cooked Foods
Chicken Noodle Soup…15c per can
14 September 1932, Salt Lake Tribune (Salt Lake City, UT), pg. 4, col. 6 ad:
20c Heinz Chicken Noodle Soup
(United Grocery—ed.)
28 March 1934, New Castle (PA) News, pg. 5, col. 1 ad:
Campbell’s Chicken Noodle Soup…3 cans 23c
(Fisher’s Grocery—ed.)
30 March 1934, Oakland (CA) Tribune, pg. 18, col. 1 ad:
2 delicious new Campbell’s Soups
(Campbell’s Cream of Mushroom is the other soup—ed.)
Campbell’s Noodle with Chicken Soup
with hearty egg-noodles, rich chicken broth, tender pieces of chicken
Noodle Soup—as great soup-chefs make it! Here is an old favorite—glorified—improved beyond measure—better than you have ever before tasted it.
Campbell’s Noodle Soup—a new creation—will be a revelation of goodness to your appetite. Already thousands of families are praising its remarkable chicken richness—its taste appeal—its hunger-satisfying quality.
Here is Noodle Soup lifted to a new high in deliciousness. The finest egg-noodles, right in size and substantial in quality—in a full-bodied, flavory chicken broth that makes your appetite sing. Tender morsels of chicken meat are the tempting garnish.
The price—the same as other Campbell’s Soups.
24 April 1936, Oakland (CA) Tribune, pg. 22, col. 1 ad:
An old-fashioned chicken noodle soup with tasty ribbon-noodles and tender morsels of chicken.
(Campbell’s Soups—ed.)

Posted by Barry Popik
New York CityFood/Drink • Sunday, December 28, 2008 • Permalink

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