Jewish Penicillin Judys Chicken With Matzoh Recipes

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JEWISH PENICILLIN (JUDY'S CHICKEN WITH MATZOH)

This recipe was given to my MIL by her Great Grandmother, who immigrated from Poland. I swear this soup has magical powers, as it has nursed my husband to health from countless colds, flus, and even a total hip replacement!! This also freezes very well, so make in advance of flu season!

Provided by skat5762

Categories     Chicken

Time 3h45m

Yield 1 pot of soup

Number Of Ingredients 10



Jewish Penicillin (Judy's Chicken with Matzoh) image

Steps:

  • In large stew pot, add all soup ingredients.
  • Cover with water, top pot with lid and simmer until chicken falls off bone.
  • Remove celery and onion.
  • Bone chicken and reserve.
  • Add matzoh dough to simmering broth, cooking until done*.
  • Add chicken to broth: serve hot.
  • *MatzohBall directions: Mix fat and eggs together.
  • Add matzoh meal and salt.
  • When well blended, add soup stock/water.
  • Cover bowl and place in refrigerator 20 minutes.
  • Into simmering soup, drop matzoh mixture by tablespoons.
  • They will form balls and float to the top.
  • Cover pot and cook about 20 minutes.

Nutrition Facts : Calories 2935.4, Fat 215.8, SaturatedFat 61.2, Cholesterol 1067.5, Sodium 2487, Carbohydrate 62.2, Fiber 4.3, Sugar 8.5, Protein 174.5

1 large stewing chicken
1 onion
2 stalks celery
2 chicken bouillon cubes
salt and pepper
2 tablespoons chicken fat or 2 tablespoons oil
2 eggs, slightly beaten
1/2 cup matzo meal
1 dash salt
2 tablespoons stock or 2 tablespoons water

CHICKEN SOUP (((JEWISH PENICILLIN)))

This recipe was developed by my grandmother, Anna Buhal'tsev Bell Mersky, and then slightly improved by my mother, Sandy, and it is the MOST AUTHENTIC and BEST recipe for Jewish Chicken Soup that you will ever find. Trust me, it is GREAT!!!

Provided by Alan Leonetti

Categories     Clear Soup

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10



Chicken Soup (((Jewish Penicillin))) image

Steps:

  • Do not cut up the chicken.
  • Place the whole chicken in a very large pot.
  • Cover chicken with water.
  • Place on high heat and bring to a boil.
  • Cook for 5 minutes.
  • Remove from heat& skim the scum off the top.
  • Slice carrots across into pieces 1/4" thick and place into pot.
  • Slice celery the same as the carrots and place into pot.
  • Quarter onion and place into pot.
  • Peel& quarter the sweet potatoes and place into pot.
  • Cut up parsnips and place into pot.
  • Place the soup greens, which are the tops of anise, into the pot.
  • Discard the actual anise root.
  • Place pot back on the burner on medium-low heat and simmer.
  • Slightly season with salt, pepper and garlic to taste.
  • Cover and continue to simmer until vegetables are tender and the chicken is done and almost falling off the bone.
  • Remove the chicken from the pot and remove all of the chicken from the carcass.
  • Discard the carcass and return the chicken pieces back to the pot.
  • Taste to see if it is seasoned to your liking.
  • If it's not, adjust with more salt, pepper and garlic as needed.
  • Separately boil the pot stickers and then add them to the soup just before serving, or else you can make matzo balls as directed on the box of matzo ball mix, and then add the matzo balls to the soup just before serving.

Nutrition Facts : Calories 467.1, Fat 23.5, SaturatedFat 6.7, Cholesterol 115, Sodium 240.9, Carbohydrate 32, Fiber 6.8, Sugar 11.8, Protein 31.6

1 whole fresh chicken
2 bunches carrots
2 stalks celery
3 large sweet potatoes
4 medium onions
2 bunches soup greens (anise tops)
1 -2 parsnip
pot stickers (used in place of kreplach)
salt and pepper
garlic granules

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