Best Mothers Chicken Soup Jewish Penicillin Recipes

JEWISH CHICKEN SOUP

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.

CLASSIC JEWISH CHICKEN SOUP

Steps:

• Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
• Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
• Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.

CHICKEN SOUP (((JEWISH PENICILLIN)))

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.

MOTHERS CHICKEN SOUP (JEWISH PENICILLIN)

Steps:

• Clean Chickens; discard neck, gizzards.
• In a 20QT. Stock Pot put in chickens (halved) and fill with water until chicken is sufficiently covered.
• Bring to a slow boil and skim fat.
• In the meantime; wash, peel and clean all other ingredients.
• TIE bunches of Parlsey, Dill and Scallions.
• Put ALL ingredients in POT and bring back to a boil, the lower heat to a steady simmer.
• Half way through simmer; add seasoning (Salt, Pepper, Oregano).
• COOK for 3-3.5 hours.
• LET COOL, remove vegetables. Discard ALL except CARROTS.
• REMOVE chicken, let cool, pull meat off bones and retain for soup when served.
• STRAIN SOUP through a fine mesh strainer.