Jewish Penicillin Aka Chicken Soup
Warm, comforting, and hailed for its healing powers, Jewish Penicillin—also known as classic chicken soup—is the ultimate cold-weather remedy and soul-soothing dish. This traditional recipe features a whole chicken simmered to perfection with a medley of fresh carrots, celery, parsnips, and onion, creating a rich and aromatic broth infused with kosher salt, black peppercorns, and fragrant bundles of fresh dill and parsley. Strained to silky clarity and enriched with tender shredded chicken, this soup can be served as-is or paired with optional egg noodles for a heartier twist. Ideal for a cozy family meal or when you need a little extra TLC, this nourishing bowl is as much about tradition as it is about flavor. Perfectly balanced, naturally wholesome, and ready to warm both body and soul, it’s no wonder this dish is lovingly called “Jewish Penicillin.”
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 12 cups water
- 4 carrots
- 3 celery stalks
- 2 parsnips
- 1 onion
- 0.25 cup fresh dill
- 0.25 cup fresh parsley
- 1 tablespoon whole black peppercorns
- 2 teaspoons kosher salt
- 2 cups egg noodles (optional)
Instructions
Place the whole chicken in a large stockpot and cover with 12 cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Peel and roughly chop the carrots, celery, parsnips, and onion. Add these vegetables to the pot once the foam has been skimmed off.
Tie the dill and parsley together with kitchen twine to form a bouquet garni, and add it to the pot along with the whole black peppercorns and kosher salt.
Reduce the heat to a simmer, cover partially, and let the soup simmer gently for 1.5 to 2 hours, or until the chicken is tender and falling off the bone.
Carefully remove the chicken from the pot and set it aside to cool slightly. Remove the dill and parsley bundle, and discard.
Strain the soup through a fine-mesh sieve or cheesecloth into another large pot or bowl to remove any solids and clarify the broth. Return the strained broth to the pot.
Shred the chicken meat, discarding the skin and bones. Add the shredded chicken back to the broth.
If desired, bring the soup to a boil and add 2 cups of egg noodles. Cook according to the package instructions, usually 6-8 minutes, until tender.
Taste and adjust seasoning with additional salt, if necessary. Serve hot, garnished with additional dill or parsley if desired.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 2159 mg | 94% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 39.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3443 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
