Traditional Jewish Chicken Soup (Jewish Penicillin)
January 22, 2014
"This traditional Jewish soup can be served with noodles, rice, orzo, kasha, kreplach (triangular noodles filled with chopped meat or cheese), mandlen, matzo farfel or matza balls. The boiled chicken can be used for other purposes or pieces can be added to the soup. This soup freezes well. A kosher stewing hen/chicken is used for this recipe. Plan ahead the cooked soup must be refrigerated overnight"
- Serving Size: 1 (651.9 g)
- Calories 272.2
- Total Fat - 5.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 635 mg
- Sodium - 219.5 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 1.3 g
- Sugars - 2.2 g
- Protein - 47.5 g
- Calcium - 63.6 mg
- Iron - 6.8 mg
- Vitamin C - 19 mg
- Thiamin - 0.1 mg
Trim excess fat from chicken.
To remove excess salt from kosher chicken, soak it in cold water for 30 minutes. Rinse and drain well.
Place chicken in a narrow, deep soup pot. Add water. (It should cover the chicken completely.) Add salt and pepper. Bring to a boil. Skim off scum completely.
Add carrots, celery, onions and red pepper. Cover partially and simmer gently for 1 to 1 1/2 hours. Add in whole garlic cloves and dill. Simmer soup for 10 to 15 minutes longer. Taste and adjust seasonings.
Let cool completely. Strain soup. Discard skin and fat from chicken. Discard all veggies except carrots.
Refrigerate soup overnight, then discard hardened fat from surface of soup.
When ready to serve, heat soup on stovetop or in microwave. Just before serving, add cooked noodles (or rice or pasta) to hot soup.
Add a piece of cooked carrot to each bowl. Garnish with fresh dill.
Tips & Variations
No special items needed.