Jewish Chicken Soup(Penicillin)
A hearty Jewish chicken soup with fresh vegetables and herbs, rich in flavor and comforting warmth, ideal for nourishing meals and gatherings.
Ingredients
Instructions
- Bring 12 cups of water to a boil.
- Add chicken parts, peeled carrots, whole celery, whole onion, garlic, dill, parsnips, salt, and pepper. Simmer for 2 hours until chicken falls from the bone.
- Cool the soup.
- Remove vegetables and chicken from the liquid.
- Pour the liquid through a strainer to clear the broth.
- Repeat the straining process if desired.
- Place in the fridge to solidify the fat and skim from the top.
- Slice or puree the carrots, celery, and onion for added texture or creaminess.
- Remove chicken from the bones, cut into pieces, and add back to the broth.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or a dash of soy sauce to the broth. If you don't have dill, fresh parsley or thyme can be good substitutes. To save time, you can use a store-bought rotisserie chicken. Just remove the skin and bones, and add the meat to the simmering broth for a quicker version of this classic Jewish chicken soup.
Serving Suggestions
Serve this comforting soup hot, garnished with fresh dill or parsley for added brightness. It pairs beautifully with matzo balls or a simple green salad for a complete meal. For a heartier option, serve alongside crusty bread or the delicious Chicken Livers Superbe for a delightful contrast of flavors.
Storage & Reheating
Allow any leftovers to cool completely before transferring them to airtight containers. The soup can be stored in the refrigerator for up to three days or frozen for up to three months. When reheating, do so gently on the stove over low heat, adding a little water if the broth has thickened.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Chicken Soup(Penicillin) contains roughly 500 calories, with 13g protein, 114g carbohydrates, and 3g fat. It is an excellent source of vitamin A (126% of the Daily Value), vitamin C (104% of the Daily Value), and dietary fiber (101% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
While boneless chicken can be used, bone-in chicken parts contribute to a more flavorful broth. The bones release gelatine, which enhances the soup's texture and richness, making it more traditional and satisfying.
How can I make the soup more nutritious?
To enhance the nutritional value, add more vegetables like spinach or kale during the last 30 minutes of cooking. These greens will wilt nicely and boost the vitamin content without compromising the flavor of the broth.
Is it necessary to skim the fat from the broth?
While skimming the fat is not required, it can improve the soup's clarity and reduce greasiness. If you prefer a lighter broth, let the soup cool, and the fat will solidify on top, making it easy to remove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).