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While in exile, the Judahites became known as "Jews" (יְהוּדִים, or Yehudim)—"Mordecai the Jew" from the Book of Esther being the first biblical mention of the term.The first exile was the Assyrian exile, the expulsion from the Kingdom of Israel (Samaria) begun by Tiglath-Pileser III of Assyria in 733 BCE.Before the middle of the first century CE, in addition to Judea, Syria and Babylonia, large Jewish communities existed in the Roman provinces of Egypt, Cyrene and Crete and in Rome itself; after the Siege of Jerusalem in 63 BCE, when the Hasmonean kingdom became a protectorate of Rome, emigration intensified.In 6 CE the region was organized as the Roman province of Judea, but the Judean population revolted against the Roman Empire in 66 CE during the period known as the First Jewish–Roman War which culminated in the destruction of Jerusalem in 70 CE.Jewish leaders and elite were exiled from the land, killed, or taken to Rome as slaves.In 135 CE, Hadrian's army defeated the Jewish armies and Jewish independence was lost.
In terms of the Hebrew Bible, the term "Exile" denotes the fate of the Israelites who were taken into exile from the Kingdom of Israel during the 8th century BCE, and the Judahites from the Kingdom of Judah who were taken into exile during the 6th century BCE.I use carcasses that my butcher ties in a net or muslin bag, to allow the flavour to seep into the soup without allowing the tiny bones that disintegrate during the long, slow cooking to pass into the soup.Using a muslin bag also makes it easier to remove the soft chicken from the carcasses at the end of cooking.I find it best to keep pasta separate and place it in the bowl before adding a ladle of soup, vegetables and chicken on top.
Adding the pasta to the soup pan will turn the soup cloudy, but it doesn’t really matter, and the choice is yours. For smaller babies, you can blend the soup either to a smooth puree, if at the beginning stages of weaning, or leave lumps if they are slightly older.
They eat it alone, as a complete meal in itself, and it freezes beautifully - well, except for the carrots, which tend to go spongy on defrosting.