New York Jewish Penicillin
A comforting Jewish chicken soup with fresh vegetables, herbs, and tender chicken, perfect for soothing and nourishing, especially when feeling under the weather.
Ingredients
Instructions
- Place the chicken, carrots, celery, onion, parsnip, turnip, leek, and parsley bunches in a large soup kettle.
- Bring to a boil, then simmer for 1.5 hours, skimming the top for sediment.
- Remove all ingredients from the soup. Return some chicken pieces and carrot pieces to the broth.
- Skim fat off the top of the soup.
- Serve hot with fresh dill and freshly boiled noodles.
Tips & Substitutions
For enhanced flavor, consider adding a few cloves of garlic or a bay leaf to the broth while it simmers. If you have leftover roasted chicken, it can be a great substitute for the fresh chicken. For a lighter version, you can use skinless chicken parts. Skimming the fat regularly will ensure a clearer broth, reminiscent of a fine Chicken Consomme With Avocado.
Serving Suggestions
Serve the soup hot, garnished with fresh dill and alongside freshly boiled noodles for a comforting meal. It pairs beautifully with crusty bread or a simple green salad for a complete dining experience. For an extra kick, a squeeze of lemon juice can brighten the flavors, similar to how it's done in Thai Lemon Grass Soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stovetop over low heat until heated through. You can also freeze the soup for up to 3 months; just be sure to leave out the noodles, as they may become mushy when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of New York Jewish Penicillin contains roughly 282 calories, with 13g protein, 49g carbohydrates, and 7g fat. It is an excellent source of vitamin A (106% of the Daily Value), iron (93% of the Daily Value), and vitamin C (70% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2052mg per serving (89% 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 other vegetables in this recipe?
Absolutely! Feel free to substitute or add other root vegetables like sweet potatoes or rutabaga. Just make sure they are similar in texture and cooking time to the original vegetables, so the broth remains balanced.
How do I make this soup gluten-free?
This recipe is naturally gluten-free, but if you add noodles, make sure to use gluten-free noodles. Rice noodles or zucchini noodles are great alternatives that complement the broth well.
Can I make this soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Simply add all ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and serve as directed after cooking.
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).