Classic Healing Chicken Soup Recipe | Jewish Penicillin | Kosher, Healing, Restorative Soup

Recipe Overview:

Servings: 6–8
Yield: ~8 cups
Prep Time: 20 minutes
Cook Time: 2 hours
Difficulty: Easy–Medium
Cooking Vessel: Large stockpot or Dutch oven

Classic Healing Chicken Soup Recipe | Jewish Penicillin | Kosher, Healing, Restorative Soup

Ingredients

1 whole kosher chicken (3–4 lbs), rinsed and cleaned

12 cups cold water

3 large carrots, peeled and sliced into rounds

2 celery stalks, sliced

1 medium onion, peeled and quartered

1 parsnip, peeled and sliced (optional, for added sweetness)

4 garlic cloves, smashed

1 small bunch fresh parsley

1 small bunch fresh dill

2 bay leaves

1 tsp black peppercorns

Salt to taste (start with 1–2 tsp)

Optional: 1/2 cup fine egg noodles or matzo balls (parve or meat appropriate)

Instructions

1. Prepare the chicken: Place the whole chicken in a large stockpot and cover with cold water. Slowly bring to a gentle boil over medium heat. Skim off any foam that rises to the top.

2. Add aromatics: Add the onion, carrots, celery, parsnip (if using), garlic, bay leaves, and peppercorns. Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours.

3. Add herbs: During the last 20 minutes, add parsley and dill for fresh flavor.

4. Check seasoning: Taste and add salt as needed.

5. Strain the broth: Remove the chicken and vegetables from the pot. Strain the broth through a fine-mesh sieve into another large pot or bowl.

6. Prepare chicken meat: Once cooled enough to handle, remove meat from bones. Shred into bite-sized pieces and return to the broth.

7. Optional noodles or matzo balls: If using, cook separately according to package instructions and add to the soup just before serving.

8. Serve hot: Garnish with additional chopped parsley or dill if desired.

Nutritional Information (per 1 cup of soup, without noodles/matzo balls)

Calories: 150
Protein: 15 g
Fat: 8 g
Carbohydrates: 4 g
Fiber: 1 g
Sodium: 350 mg (variable depending on added salt)

Dietary Adaptations

Parve version: Omit chicken and use vegetable broth, adding hearty root vegetables and herbs.
Low-sodium: Use minimal salt and add herbs and spices for flavor.
Gluten-free: Skip noodles or use gluten-free alternatives.

Tips & Troubleshooting

Clear broth: Simmer gently; rapid boiling makes the broth cloudy.
Rich flavor: Roast the chicken first for a deeper taste.
Storage: Soup keeps in the fridge for 3–4 days or freezes for up to 3 months.

Serving Suggestions

Serve as a starter for holiday meals (Rosh Hashanah, Passover, Shabbat).
Pair with warm challah or gluten-free bread.
Ideal comfort food for cold days or when feeling under the weather.

Notes

Known as "Jewish Penicillin," this soup is traditionally served to nourish the sick or strengthen the immune system.
Adjust herbs to personal preference; fresh dill is classic, but thyme or rosemary adds a nice variation.
Using a whole chicken ensures both rich broth and tender meat.

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