In the tapestry of culinary traditions, few dishes hold a place as cherished and comforting as Jewish penicillin, a.k.a. Mother's Chicken Soup. This nourishing broth, brimming with tender chicken, wholesome vegetables, and a symphony of aromatic herbs, has long been a beacon of healing and solace in Jewish households. Its reputation as a culinary cure-all is not unfounded, as the rich broth, packed with nutrients and immune-boosting properties, is believed to possess medicinal qualities that help alleviate cold and flu symptoms, soothe sore throats, and promote overall well-being. This article presents a collection of three distinct recipes for this classic Jewish penicillin, each offering a unique flavor profile and catering to various dietary preferences. From the traditional version, brimming with the essence of roasted chicken, carrots, celery, and onions, to a lighter, yet equally flavorful rendition featuring zucchini, spinach, and dill, and a vegan alternative bursting with the goodness of vegetables and herbs, this diverse selection ensures that everyone can find solace in a steaming bowl of this comforting soup.
Here are our top 4 tried and tested recipes!
JEWISH CHICKEN SOUP
This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
Provided by Layla
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
- In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
- Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
- While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 39.5 g, Cholesterol 212.3 mg, Fat 27.2 g, Fiber 2.7 g, Protein 32.1 g, SaturatedFat 6.4 g, Sodium 720.7 mg, Sugar 2.8 g
MAMA'S CHICKEN SOUP
This is my adaptation of a recipe for Jewish Penicillin, a.k.a. Chicken Soup. Everyone who tries it loves it - even my two year old. You can also leave out the meat and potatoes or rice and use this as a really flavorful chicken stock. I usually get around 6 quarts of soup, but it depends on how much I simmer it down.
Provided by Halcyon Eve
Categories Stocks
Time 2h30m
Yield 6 quarts
Number Of Ingredients 10
Steps:
- Place chicken in an 8 quart stockpot. Add onion, celery, parsley, salt, peppercorns, and bay leaves.
- Fill pot with water to cover by 2-3 inches. Bring to boil; reduce heat and simmer, skimming foam from surface.
- Simmer for 1 hour, checking to be sure soup is still simmering and to make sure level doesn't drop too low (if it does, add more cold water, bring back to simmer, and cook a little longer).
- Remove chicken from soup and let sit, covered, until cool enough to handle; continue simmering soup in the meantime.
- Remove meat from bones and return bones, skin, etc to soup. Refrigerate chicken meat.
- Continue simmering soup. Soup may be simmered for another 1/2 hour or so, or may be simmered for a few hours - the time at this point is quite flexible. Just keep checking the broth level now and then; add cold water and return to simmer if it drops too low.
- Taste and correct seasoning. Strain through a few layers of cheesecloth into a clean stockpot. Discard vegetables and bones. Keep broth hot while you prepare the desired starch.
- If using potatoes, peel and cube and simmer until tender. Place some potato chunks and chicken meat into bowls and ladle hot broth over.
- If using rice, cook rice according to package directions. Place some rice and chicken meat into bowls and ladle hot broth over.
- If using noodles, cook according to package directions and drain well. Place some noodles and chicken meat into bowls and ladle hot broth over.
- This soup may be defatted if you make it in advance, cool quickly in an ice bath, and chill in the refrigerator. Once chilled, the fat will solidify on the surface and may be skimmed off. At this point, the broth may be frozen for later use (with or without meat, and without potatoes or rice), or it may be heated and served.
MOM'S CHICKEN SOUP
The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.
Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 651mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
CHICKEN SOUP (((JEWISH PENICILLIN)))
This recipe was developed by my grandmother, Anna Buhal'tsev Bell Mersky, and then slightly improved by my mother, Sandy, and it is the MOST AUTHENTIC and BEST recipe for Jewish Chicken Soup that you will ever find. Trust me, it is GREAT!!!
Provided by Alan Leonetti
Categories Clear Soup
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Do not cut up the chicken.
- Place the whole chicken in a very large pot.
- Cover chicken with water.
- Place on high heat and bring to a boil.
- Cook for 5 minutes.
- Remove from heat& skim the scum off the top.
- Slice carrots across into pieces 1/4" thick and place into pot.
- Slice celery the same as the carrots and place into pot.
- Quarter onion and place into pot.
- Peel& quarter the sweet potatoes and place into pot.
- Cut up parsnips and place into pot.
- Place the soup greens, which are the tops of anise, into the pot.
- Discard the actual anise root.
- Place pot back on the burner on medium-low heat and simmer.
- Slightly season with salt, pepper and garlic to taste.
- Cover and continue to simmer until vegetables are tender and the chicken is done and almost falling off the bone.
- Remove the chicken from the pot and remove all of the chicken from the carcass.
- Discard the carcass and return the chicken pieces back to the pot.
- Taste to see if it is seasoned to your liking.
- If it's not, adjust with more salt, pepper and garlic as needed.
- Separately boil the pot stickers and then add them to the soup just before serving, or else you can make matzo balls as directed on the box of matzo ball mix, and then add the matzo balls to the soup just before serving.
Nutrition Facts : Calories 467.1, Fat 23.5, SaturatedFat 6.7, Cholesterol 115, Sodium 240.9, Carbohydrate 32, Fiber 6.8, Sugar 11.8, Protein 31.6
Tips:
- Use a whole chicken: This will give your soup a richer flavor than using just chicken breasts or thighs.
- Roast the chicken before adding it to the soup: This will help to caramelize the skin and give the soup a deeper flavor.
- Add plenty of vegetables: Vegetables not only add flavor to the soup, but they also make it more nutritious.
- Use a variety of herbs and spices: This will help to create a complex and flavorful soup.
- Simmer the soup for at least an hour: This will allow the flavors to meld and develop.
- Serve the soup with crusty bread or crackers: This will help to soak up the delicious broth.
Conclusion:
Mother's Chicken Soup is a delicious and comforting soup that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are feeling under the weather or just want a warm and comforting meal, give this recipe a try.
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