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Printer Friendly  Add to Recipe Box Email to Friend Print Shopping List Jewish Penicillin (Chicken Soup) Occasion: Under the Weather Cuisine: Ethnic Date Added: 3/11/2004 Chef: wabbit       Serving Size:   Not Provided  Servings:   Not Provided Cooking Time:   1 hour 15 minutes Preptime:   Not Provided Cooking Temp:   Not Provided Effort:   Easy Ingredients   1 whole chicken (left whole or cut up) cold water 1 tsp peppercorns 1 tbsp salt (sounds like a lot but you need it, maybe more) 3-4 whole carrots, peeled 1 small whole onion, with yellow skin on 4-5 cloves of garlic 5-6 stalks of celery 1 wedge of green or red pepper small piece of sweet potato or turnip (about 2'x2' cube, or bigger) bouquet of fresh parsley (optional piece of cauliflower, piece of broccoli, 1 parsnip)  Prepare    Wash the chicken really well and cut up if you prefer. Put into a large pot or soup pot. Pour in enough cold water to cover the chicken and about 2 inches more. Add peppercorns and salt. Heat to boiling on high heat and IMMEDIATELY reduce heat. Make sure the water never comes to a rolling boil (boiling produces a foggy soup). There will be lots of scum on top but I always leave it and it disappears. That's all calcium, and it's good for you. Reduce the heat to low, and partially cover with a lid. Slowly simmer for about half an hour. Now add the veggies. The pot will be pretty full so you'll have to stick the veggies in wherever you can. Simmer for about 45 minutes till the carrots are very soft, almost fall apart when pierced by a fork. Taste at this point and if it doesn't have much taste, add more salt. The secret to good broth is salt. Using a metal strainer, strain the broth into a clean pot or bowl. Allow to cook a bit and with a gravy ladle scoop off as much fat as you can. You'll get close to one cup of fat. If you cool completely and refrigerate, you can peel off the rest of the fat easily. You can eat the veggies separately or chop them up to add to the soup later. Debone the chicken as well to eat separately or in the soup. I prefer to serve the veggies and meat in a big bowl as a second course. Before serving, cook some fine noodles or just plain spaghetti that's broken into shorter pieces. Cook in plain salted water and add to the hot broth just before serving, or you can serve it in a separate bowl for everyone to add to their bowl at the table. Tastes great, easy to make, and super healthy. It honestly good for you, when you are sick. The more fat you skim off, the healthier it is. The sicker you are the more garlic you can add. Great for the common cold or flu.   This recipe has been viewed 1580 times. Nutritional Information Calories Not Provided Cholestorol Not Provided Vitamin B  Not Provided Total Fat  Not Provided Sodium  Not Provided Vitamin B12  Not Provided Saturated Fat  Not Provided Dietary Fiber  Not Provided Vitamin D   Not Provided Carbohydrates  Not Provided Vitamin A  Not Provided Vitamin E  Not Provided