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Jewish Penicillin




Source of Recipe


the web


Recipe Introduction


Chicken Soup


List of Ingredients




to 1.5 lbs chicken meat with or without bones, preferably without skin * note
3 qts water to cover chicken in pot (at least a 4 quart pot)
4-6 cloves garlic (or 2 cloves elephant garlic)
2 celery stalks, chopped
1 parsnip, sliced
4 slices fresh or dried ginger root, sliced thin (not to be eaten)
2 whole bay leaves (not to be eaten)
1.5 teaspoon salt (or more, to taste, if salt intake is not a problem)
pinch red (cayenne) pepper (or several pinches)
.5 to 1 cup parsley, preferably fresh leaves (less than half a bunch)

Optional herbs, to taste, any of the following, dried or fresh: tarragon, thyme, marjoram, curry.

Optional vegetables for variety:
leeks, shallots, green onions, scallions
turnip or rutabaga
horseradish root (use sparingly)
carrot or beet, root or greens (use greens sparingly)

Recipe



Peel garlic cloves. Chop parsnip (rounds), celery, garlic.
Peel ginger root and slice 3-6 large thin slices of fresh ginger.
Put into large pot of boiling water.
Add bay leaves.
Allow to boil, uncovered for 10 minutes.
Rinse the chicken and tear it into baby-fist sized portions.
Reduce heat so that the water is simmering.
Add small chicken portions (plus bones if you have them).
Do not over-cook the chicken or it will be tough.
When chicken turns white and is cooked through the middle, remove all chicken pieces (with a utensil) and put onto a plate to cool.
Remove pot from heat.
Throw in parsley and herbs, salt, red pepper, cover pot.
Using utensils to avoid burning your hands, tear chicken into small slivers (alternately, allow chicken to cool, then use hands).
Put bite-sized chicken bits back into pot.
Reheat briefly before serving.

Serving Information:
Remove bay leaves and ginger before serving.
Makes eight servings.
Soup will keep for up to 10 days refridgered and may be stretched by adding water.

Notes
* Using the chicken skin will give the soup a higher fat content and a higher content of artificial hormones and pesticide residues. Chicken soup will be tastier if made with bones.