Jewish Penicillin (Judy's Chicken with Matzoh)

READY IN: 3hrs 45mins
Recipe by skat5762

This recipe was given to my MIL by her Great Grandmother, who immigrated from Poland. I swear this soup has magical powers, as it has nursed my husband to health from countless colds, flus, and even a total hip replacement!! This also freezes very well, so make in advance of flu season!

Top Review by kitina

Wow, this is comfort food at it's best!!!! I used store bought ready made matzo balls because I couldn't find matzo meal. (Sent hubby to a Jewish deli!) This is the first time I used a whole chicken for the stock and I will do this for all my stocks, gives a much better taste!! After I simmered the chicken I put the stock in the fridge and skimmed of the fat, there was quite a bit of it. I can't wait to make this again!

Ingredients Nutrition


  1. In large stew pot, add all soup ingredients.
  2. Cover with water, top pot with lid and simmer until chicken falls off bone.
  3. Remove celery and onion.
  4. Bone chicken and reserve.
  5. Add matzoh dough to simmering broth, cooking until done*.
  6. Add chicken to broth: serve hot.
  7. *MatzohBall directions: Mix fat and eggs together.
  8. Add matzoh meal and salt.
  9. When well blended, add soup stock/water.
  10. Cover bowl and place in refrigerator 20 minutes.
  11. Into simmering soup, drop matzoh mixture by tablespoons.
  12. They will form balls and float to the top.
  13. Cover pot and cook about 20 minutes.

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