Classic Jewish Penicillin_ A Comforting Chicken Soup Recipe

Classic Jewish Penicillin: A Comforting Chicken Soup Recipe

This traditional Jewish chicken soup, affectionately known as ”Jewish penicillin,” is renowned for its comforting and healing properties. Here's a simple recipe to create this nourishing dish:

Ingredients:

1 whole chicken (3-4 lbs), giblets removed

3 large carrots, peeled and cut into chunks

3 celery stalks, cut into chunks

2 large onions, peeled and quartered

1 parsnip, peeled and chunked (optional)

1 small turnip, peeled and quartered (optional)

1 bunch fresh dill

1 bunch fresh parsley

2-3 garlic cloves, peeled (optional)

2 bay leaves

1 tablespoon whole black peppercorns

Salt to taste

12 cups cold water (or enough to cover ingredients)

Instructions:

Place the whole chicken in a large pot.

Add carrots, celery, onions, parsnip, and turnip around the chicken.

Tie dill and parsley into a bundle with kitchen twine and add to the pot.

Add garlic cloves, bay leaves, and peppercorns.

Pour in cold water to cover all ingredients by about an inch.

Bring to a boil over high heat, then reduce to a low simmer.

Skim off any foam that rises to the surface during the first 30 minutes.

Simmer gently for 2-3 hours, allowing flavors to develop.

Carefully remove the chicken. Optionally, shred some meat to add back to the soup.

Remove herb bundle, bay leaves, and garlic cloves.

Strain the soup through a fine-mesh sieve, reserving vegetables if desired.

Season with salt to taste.

Let cool slightly before serving, or refrigerate and reheat later.

This recipe produces a clear, golden broth rich in flavor and nutrients. Serve as is, or add cooked egg noodles, matzo balls, or rice for a heartier meal. Some prefer a squeeze of fresh lemon juice before serving for added zest. Enjoy this timeless, comforting Jewish penicillin chicken soup!