The Pioneer Woman Tasty Kitchen
Profile Photo

Jewish Penicillin (Chicken Soup)

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Chicken soup may contain substances with beneficial activity, including an anti-inflammatory effect that could ease the symptoms of colds and other upper respiratory infections. Because of its healing power for respiratory illnesses, like the common cold, chicken soup has been called “Jewish penicillin.”

Ingredients

  • 1 whole 4 Pound Chicken, Rinsed
  • 2 cups Yellow Onion, Coarsely Chopped
  • 3 cloves Garlic, Smashed
  • 1 stalk Celery, Coarsely Chopped
  • ½ cups Parsley Leaves, Chopped, Stems Reserved
  • 2 teaspoons Kosher Salt
  • 2 whole Dried Bay Leaves
  • ¼ teaspoons Dried Thyme, Ground
  • ¼ teaspoons Dried Rosemary, Ground
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons White Pepper
  • ¼ teaspoons Black Pepper
  • 6 cups Water, More Or Less, To Cover

Preparation

Method: Chicken Broth

1. Place chicken in a large black cast iron pot breast-side down.
2. Add onion, garlic, celery, parsley stems, salt, bay leaf, thyme, rosemary, cayenne, white and black pepper.
3. Cover with water by at least two inches.
4. Bring the water slowly to a boil over high heat.

Note: You don’t want the stock to boil rapidly or the soup will turn out murky and cloudy.

5. Adjust the heat so that a slow, lazy simmer is established.
6. Skim any foam that rises to the top and discard.
7. Cover partially and simmer until chicken is cooked through, about 2 hours.
8. When chicken is tender, remove the chicken and let rest until cool enough to handle.
9. Skin and bone chicken, leaving the meat in large chunks; set aside.
10. Discard the skin and bones.
11. Strain the broth through a colander or chinoise.
12. Discard the solids.
13. Skim as much fat as possible from the surface of the broth.

Ingredients: Soup Vegetables

2 cups Yellow Onion, Chopped
1 cup Carrots, Peeled and Sliced ½ inch thick
1 cup Parsnips, Peeled and Sliced ½ inch thick
1 cup Celery, Sliced ¼ inch thick

Method: Soup Vegetables

1. Add the onions, carrots, parsnips and celery.
2. Continue to simmer until the broth is fully flavored and the vegetables crisp tender, about 45 minutes.
3. Remove bay leaves and parsley stems from the broth, and discard.
4. Add reserved chicken.
5. Heat through, then ladle into a bowl.
6. Garnish with chopped parsley, and serve immediately.

Note: For chicken noodle soup, bring soup to a gentle boil; add cooked pasta noodles. For chicken rice soup, substitute cooked long-grain rice for the noodles. Simmer until heated through.

If this “Jewish penicillin” doesn’t cure your cold, mix together in an old-fashioned glass:

1½ ounces of bourbon
2 ounces of hot water
1 Tablespoon of lemon juice
1 Tablespoon of sugar

If you have enough of these you won’t even know you have a cold.

2 Comments

You must be logged in to post a comment.

Profile photo of bumblebee

bumblebee on 12.3.2009

Hee hee hee….love the end of the directions:)

I am putting this on this weeks menu plan, cant wait to give this a try. Thanks for sharing.

Profile photo of jillskitchen

jillskitchen on 8.1.2009

I have been looking for a good, old-fashioned chicken soup recipe to try, as everyone in my house has a cold. The bourbon suggestion made me giggle… and I might just have to try it as well! Thanks for the great recipe.

No Reviews

You must be logged in to post a review.

Related Recipes

Vegetable Beef Soup
Profile Photo by Beth Pierce in Soups
Beef Vegetable Soup is made with tender chunks of slow simmered...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Mussels with Coconut Curry Lime Broth
Profile Photo by Vanessa LaBranche in Soups
Quick mussels recipe with a spicy broth using habanero peppers and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Easy Gazpacho
Profile Photo by Beth Pierce in Soups
This Spanish Gazpacho recipe is bursting with the flavors of sun-ripened...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mushroom Egg Drop Soup
Profile Photo by The Gourmet Country Girl in Soups
If you love hearty broth soup recipes, then you'll want to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


French Onion Soup
Profile Photo by Beth Pierce in Soups
The best French Onion Soup with slow cooked caramelized sweet onions,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy