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

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.

Course Main Course, Soup
Cuisine American, Global, Jewish
Keyword Chicken Soup, Jewish Penicillin
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes


  • 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


  1. Add all ingredients to a 7.5qt stockpot or Dutch oven. Add enough water to reach the brim of the pot.
  2. 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.
  3. 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.
  4. 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.
  5. While the chicken cools, add sliced carrots and cook until fork-tender (approximately 10-12 minutes).
  6. Return shredded chicken to pot. Taste soup for seasoning and adjust salt as required.
  7. Serve in individual bowls. Garnish with fresh dill and freshly-cracked black pepper.