Does a cold, flu or other illness have you down? Or are you just craving chicken soup? This recipe for Chicken Soup AKA Jewish Penicillin will hit the spot and maybe even cure what ails you!
If you’re under the weather, make a batch of the best chicken soup I’ve ever tasted. And it just might alleviate some of your congestion and other symptoms. At the very least, it tastes amazing!
Chicken Soup AKA Jewish Penicillin
This is the BEST chicken soup, Jewish penicillin, or whatever you’d like to call it. I’ve always shied away from parsnips and dill is not my favorite herb, but they both add layers of flavor to this delicious soup.
I’ve added matzoh balls or orzo in the past, but any noodle or dumpling would be nice. This soup is perfect if you’re under the weather or just want something to warm you to the core on a chilly evening. I’ve shared this recipe with numerous friends, and every single one swears this is the best chicken soup they’ve ever tasted.
The BEST Chicken Soup Recipe
The process for making this Chicken Soup AKA Jewish Penicillin starts with placing a whole chicken in a large pot. This just won’t work with boneless, skinless chicken breasts; you need the bones for an unequivocal success in the flavor department.
Large chunks of vegetables are added along with herbs and the simmering process begins. Three hours later, you’ll be clamoring for a bowl of this fragrant broth, but make sure to add back some chunks of carrots and the shredded chicken.
Loading this soup up with matzoh balls makes for a most gratifying meal. I hope you’ll give this recipe a shot!
The Magical Healing Properties of Chicken Soup
Have you ever wondered why chicken soup is constantly recommended when you’re feeling under the weather? Or why chicken soup is often referred to as Jewish Penicillin? Well, there are a few reasons why a good, homemade (or even canned) chicken soup can relieve your upper respiratory infection symptoms.
- Fluids help reduce congestion, though this is not limited to chicken soup.
- The steam of a hot liquid can also help soothe the throat and open the nasal passages.
- A 2000 study by The American College of Chest Physicians showed that chicken soup can help reduce upper respiratory inflammation, although it does not kill the viruses causing the illness. It actually inhibits the movement of white cells to the inflamed areas, which helps prevent further congestion.
- A Huffington Post article sites the TLC factor, like when someone cares enough provide comfort through a bowl of soup, can actually help you feel better. It’s not the same as the placebo effect.
- It’s often referred to as “Jewish” penicillin as chicken soup is a traditional food in Ashkenazi Jewish culture and part of the Passover meal.
More Chicken Soups You’ll Love
I always have a stash of chicken in my freezer, and I appreciate how versatile it is. From this comforting Chicken Jambalaya Soup to this hearty White Chicken Chili, the flavor profiles are endless. I also adore this Chicken Wild Rice Soup and how about this Creamy Chicken Soup? This flavorful Verde Chicken Soup and Asian Chicken Soup also caught my eye!Print
The BEST chicken soup you’ll ever make!! My friends will vouch for this!! Adapted from How to Cook a Wolf Blog
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Category: Entree, Soup
- Method: Simmering
- Cuisine: American, Jewish
- 3–5 pound chicken (you can also use bone in chicken parts)
- 2 large onions, peeled
- 5 stalks of celery, leaves included, cut in half
- 1 pound carrots, peeled, with ends removed
- 1 parsnip, peeled
- 1 or 2 small zucchini, each cut into 3–4 chunks
- 3 whole cloves of garlic, peeled
- 1 bunch of Italian parsley
- 1 bunch of dill
- Salt to taste
- Orzo or other small pasta or homemade matzoh balls
- Place chicken in large pot. Add onions, celery, carrots, parsnip, zucchini and garlic. Cover all ingredients with cold water…but not too much…just an inch over the veggies. Bring to boil, then reduce to simmer. Skim off any foam.
- Add salt. Lay parsley and dill atop the soup. Place lid on pot, but leave it off slightly to allow steam to escape. Continue simmering for 3 more hours, skimming the foam from time to time.
- Remove chicken and veggies from the broth. Strain the broth through a sieve. Slice carrots and add to broth. Remove chicken meat from bones and tear into bite sized pieces. Add back to broth. Add cooked orzo or another pasta, matzoh balls or dumplings. Garnish with parsley to serve.
- You may cook your pasta in the broth, but it will soak up a lot of the soup. Linda suggests adding the pasta to your bowl then topping it with soup…the pasta will swell up if the stored in the soup overnight.
Lambeau checking out this Chicken Soup AKA Jewish Penicillin circa 2010