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

Servings: 6–8

Yield: ~8 cups

Prep Time: 20 minutes

Cook Time: 2 hours

Difficulty: Easy–Medium

Cooking Vessel: Large stockpot or Dutch oven

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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)

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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.

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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)

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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.

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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.

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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.

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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.