Momma’s Jewish Chicken Soup a.k.a. Jewish Penicillin

For your broth:

Give vegetables a good washing. Cut the leek before cleaning to remove all of the dirt.

Peel and separate the garlic cloves. Peel the onion and cut in half.

Place the whole chicken in a large stock pot. Add vegetables. Pour water into the pot until chicken and vegetables are covered, plus 2 inches.

Bring to a simmer, not a hard boil. Be gentle! Simmer gently for 3 1/2 hours. Remove any foam that forms on the surface.

(A long cook time draws out all of the good nutrients from the chicken meat, marrow of the bones, and vegetables.)

Peel and slice the carrots. Chop the celery. Cook rice or noodles. Save for later.

After 3 1/2 hours, remove chicken and vegetables and discard them. You will not use these in your soup. Strain your broth and add back to your stock pot. Your broth is done!

(All flavor has been cooked out of the chicken and vegetables in the long cooking process. You can strain and squeeze as much broth as you can get out of them before discarding.)

For the soup:

Now add the carrots, celery, and Simply Organic All-Purpose Seasoning to your broth. Cook until carrots are tender. Add shredded rotisserie/roasted chicken and rice or noodles. Heat through. Total soup time: 30 minutes. That’s it! Enjoy it! Share it! Spread the love!