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Mama's Chicken Soup Jewish Penicillin Whole30 Paleo Primal Gourmet Ronny Joseph Easy How To
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Mama's Chicken Soup

This is my Mama's Chicken Soup Recipe (AKA Jewish Penicillin). It will cure any ailment under the sun, including a broken heart.
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Course: Main Course, Soup
Cuisine: American, Global, Jewish
Keyword: Chicken Soup, Jewish Penicillin

Ingredients

  • 4 chicken legs – preferably Halal or Kosher
  • 2 celery stalks – cut in half
  • 2 yellow onions – unpeeled
  • 2 large carrots – cut in half; plus 2 more - peeled and cut into discs
  • 1 parsnip – cut in half
  • 1 chayote squash – cut in half
  • 1 knob ginger – roughly the size of your thumb
  • 1 head garlic – stem trimmed
  • 3 bay leaves
  • 1 small bunch fresh dill – plus extra for garnish
  • 1 tbsp kosher salt
  • 1 tsp whole black peppercorns

Instructions

  • Add all ingredients to a 7.5qt stockpot or Dutch oven. Add enough water to reach the brim of the pot.
  • Set over medium heat and bring to a gentle simmer. Cook, uncovered, for a total of 75 minutes and use a spoon to scrape any foam that rises to the surface of the water.
  • Use a large, slotted spoon or wire strainer to remove the vegetables. These are edible but I am not a fan of the texture so I discard.
  • Transfer chicken to a tray and let cool. Use your hands or a set of forks to shred the meat from the bone. Discard bones, skin and cartilage. Reserve meat and set aside.
  • While the chicken cools, add sliced carrots and cook until fork-tender (approximately 10-12 minutes).
  • Return shredded chicken to pot. Taste soup for seasoning and adjust salt as required.
  • Serve in individual bowls. Garnish with fresh dill and freshly-cracked black pepper.