Jewish Chicken Soup
Comments: This soup is also called penicillin soup.
It will keep for 3 to 4 days, refrigerated.
Servings: 4 to 6
  • 1 [4 to 5-pound / 1.8 to 2.27-kg] chicken, cut into parts
  • 2 to 3 carrots, quartered
  • 1 onion, quartered
  • 2 cloves garlic, peeled
  • 3 sprigs fresh parsley
  • 1 bay leaf
  • 6 peppercorns
  • Kosher salt, to taste
  • Transfer chicken pieces into a large casserole; cover with cold water.
  • Bring to a boil; skim off fat until surface is clear.
  • Add carrot and onion pieces, garlic cloves, parsley sprigs, bay leaf and peppercorns.
  • Leave to simmer for approximately 3 hours.
  • Strain soup removing bay leaf and peppercorns but adding back vegetables and chicken pieces, skinned and boned if desired.
  • Season to taste with salt.
  • Refrigerate soup.
  • The fat will rise to the top and congeal, making it easy to remove.
  • Remove parsley sprigs and bay leaf; reheat before serving, hot.