Jewish Penicillin

I think the meaning of Jewish penicillin lies in occasions that bring it into being. It is with almost robotic timing that I begin to gather ingredients and make this soup as soon as anyone complains of a sore throat.  But I’ve heard it said that chicken broth has anti-inflammatory properties. I’ve made this more than a couple times over the past few months. Maybe it’s a sign of a rough winter. Add egg noodles, rice or matzo balls and it becomes something special for a Hanukkah party or other winter get-together

Chicken soup or Jewish penicillin

Ingredients

  • 3-4  chicken thighs with the bone in
  • 1 white onion
  • 2 garlic cloves
  • 1 turnip
  • 1 parsnip
  • 3 carrots
  • 3 celery stalks
  • 1 bunch Italian parsley
  • 1 bunch dill
  • salt and pepper to taste

Preparation

In a large soup pot, saute garlic and onion in a little bit of olive oil and a sprinkle of salt until translucent. Peel and slice the carrot, celery, parsnip and turnip. Add to the pot, salt, add a pinch of pepper,  and cook a few minutes in until the veggies begin to cook. Add the chicken (salted), a handful of parsley, dill and cover the contents of the pot with water. Add another generous pinch of salt, and bring to the boil. Lower the heat and allow to simmer with the lid on for about 45 minutes. Once cooked, remove the chicken thighs and shred the meat, and return the shredded chicken to the pot. Serve with egg noddles or matzo balls for the full affect.

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