Jewish Penicillin Chicken Soup Recipes

JEWISH PENICILLIN (CHICKEN SOUP)

Steps:

• 1. The most important part is to rinse the inside of the chicken under cold water. You must remove all the liver and any other brown material. This will ensure after your skimming to remove the scum at the initial simmer, you will get a good clear soup-not schmutzy (shmoot-zee), which is ok but not as nice a clear soup.
• 2. In a large pot bring the chicken, water and salt to a simmer over high heat. Reduce heat and let simmer for 15 minutes, skimming off any scum that comes to the surface. You can use a fine mesh skimmer or a slotted spoon works fine. Stir the chicken once or twice during this process which will loose the schmutz for skimming. When you start getting only white foam, add carrots, celery, parsnip, leek,onion and black peppercorns. Simmer, uncovered,very gently, but steadily, for 3 to 4 hours. Add the parley and the dill in the last 30 minutes, or you will get green soup. Remove from heat and cool to tepid. Refrigerate overnight.
• 3. Remove most of the chicken fat that has hardened on top of the soup. Strain the soup through a large colander into another pot. Pick out any parsnip or carrots you may like to serve with the soup and discard your solids. In years past, the chicken was so flavorful that the meat was still delicious, but todays chicken, not so good. Mine as well pitch it. Reheat soup and serve as a clear broth or you can cook some noodles separately and add or for the ultimate experience, add matzo balls (Knaidlach). Will have a recipe you can follow for that, just search for Knaidlach.

JEWISH CHICKEN SOUP

Steps:

• Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
• In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
• Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
• While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

CHICKEN SOUP (((JEWISH PENICILLIN)))

Steps:

• Do not cut up the chicken.
• Place the whole chicken in a very large pot.
• Cover chicken with water.
• Place on high heat and bring to a boil.
• Cook for 5 minutes.
• Remove from heat& skim the scum off the top.
• Slice carrots across into pieces 1/4" thick and place into pot.
• Slice celery the same as the carrots and place into pot.
• Quarter onion and place into pot.
• Peel& quarter the sweet potatoes and place into pot.
• Cut up parsnips and place into pot.
• Place the soup greens, which are the tops of anise, into the pot.
• Discard the actual anise root.
• Place pot back on the burner on medium-low heat and simmer.
• Slightly season with salt, pepper and garlic to taste.
• Cover and continue to simmer until vegetables are tender and the chicken is done and almost falling off the bone.
• Remove the chicken from the pot and remove all of the chicken from the carcass.
• Discard the carcass and return the chicken pieces back to the pot.
• Taste to see if it is seasoned to your liking.
• If it's not, adjust with more salt, pepper and garlic as needed.
• Separately boil the pot stickers and then add them to the soup just before serving, or else you can make matzo balls as directed on the box of matzo ball mix, and then add the matzo balls to the soup just before serving.