THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

It’s unanimous among traditional chicken soup chefs: Start by simmering the broth a long time

By Kathleen Burge
Globe Staff / January 20, 2010

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When Marjorie Druker was 19 and started dating Paul Brophy, a fellow culinary student at Johnson & Wales University, the first thing she cooked for him was her chicken soup. Druker was raised in Newton and cooked her soup in the Jewish tradition of her childhood. Brophy was Roman Catholic. (Full article: 756 words)

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