Recipe by Queen of Everything
I don't know what it is...this soup cures what ails ya. A recipe for Authentic Jewish Penicillin (chicken soup) tweaked by a sympathetic goy. I make a big pot of this when cold & flu season hits and freeze small containers to reheat whenever one of us feels the bug coming on. I pureed this for my baby last winter and he loved it.
Top Review by ttreber
I make a huge batch of this soup every year around Halloween. I freeze it in glass ball jars and add the noodles to it later when it is thawed and cooked. When everyone starts getting those colds and flu bugs this is my go-to. I have given the jars to sick friends and relatives and they all say the same thing, "Thank you so much!" It comforts the soul. I sip it for breakfast, lunch and dinner when I am down. It has helped me bounce back, and as a teacher with two toddlers to take care of, trust me I get every germ on the block and then I have to turn around and go to work everyday. So I love this recipe.
- 1 whole fryer chicken
- 2 large parsnips
- 2 small onions
- 4 large carrots
- 2 large turnips
- 3 cloves garlic
- 1 teaspoon ginger
- 1⁄2 lb wide egg noodles
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- Place chicken in pot, cover with cold, good-tasting water.
- Rough chop 1 onion (including skin), 1 parsnip, 1 turnip, 2 carrots and add to stock pot.
- Add garlic, ginger and salt& pepper.
- Bring all ingredients to a boil then reduce to a simmer.
- Simmer stock for at least 2 hours, skimming any scum that rises to the top.
- The longer you cook this, the better it tastes.
- You can make the stock in a crockpot for 6-8 hours on low.
- Remove vegetables and discard.
- Remove chicken and debone.
- Strain stock and taste for seasoning.
- Add salt as necessary.
- Chop remaining parsnip, turnip, onion, and carrots into bite-size chunks and drop into simmering stock.
- Replace deboned chicken.
- You can reserve some for another recipe, but I usually use all of it.
- Add egg noodles.
- Cook for an additional 10 minutes or until egg noodles are tender.
- Add dill and parsley at the very end of the cooking process.