Jewish Chicken Soup(Penicillin)
Jewish Chicken Soup(Penicillin) is an moderately easy dinner. Made with 12 c. water, chicken parts (back and wings are best but may use any parts equal to 1/2 small chicken and giblets (not liver!), 3 carrots (fresh with tops, if possible), 3 stalks celery with green leafy part and 1 medium onion, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Bring water to boil.
Add chicken, peeled carrots, whole celery, whole onion, garlic, dill, parsnips, salt and pepper. Simmer 2 hours until chicken falls from bone.
Remove vegetables and chicken from liquid.
Pour liquid through strainer to clear broth.
(May be done twice.)
Place in fridge to solidify fat and skim from top.
Carrots, celery and onion may be sliced and added to soup or pureed for creamier mixture.
Remove chicken from bone.
Cut into pieces and add to broth.
π· Perfect Pairings
Complete your meal with these
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