Jewish Penicillin
Source of Recipe
Barbara Asher
Recipe Introduction
I make my usual large pot of "Jewish penicillin" chicken soup and just before serving beat up a few eggs and drizzle them into the soup. As far as I'm concerned, it is easy and turns out perfect every time. I don't have specific amounts for most of what goes in but these are my basic ingredients:
List of Ingredients
6 quarts water
back, wings and neck from 2 cut up fryers or whatever chicken parts you want. celery stalks
sliced yellow onion,
diced carrots, sliced
salt
pepper
2 cloves garlic
2 or 3 eggs
Recipe
Boil the chicken parts in salted water with 2 cloves garlic added. Skim off foam. Turn down heat and cook over medium heat at least 30 minutes. Add more salt and pepper to taste Add celery, onion and carrots and cook over low heat, covered (I tend to do this for several hours)
Remove chicken parts from broth. If I use thighs, I'll remove the skin and meat from the bone and add the meat back to the pot
Bring the heat up to medium again. Beat 2 - 3 eggs gently with a fork and drizzle into the chicken, vegetable stock. The egg cooks up quickly and it's ready to serve
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