There is nothing like a big bowl of steaming chicken soup. Non-Jews and Jews alike know of its magical affects as we all deam it “Jewish Penicillin”.
An easy soup to throw together, it is usually passed down from generation to generation and every Jewish mom and grandmother will always have a pot simmering away in their kitchen as soon as she hears a sniffle coming from you.
I have always believed in this soups miraculous powers, not only because my mom says so, but because statistics say so too!
Fact: Chicken soup does in fact HELP colds, according to CNN Health. Well I’ll take that!
When I caught my first cold with hubby (poor guy), all he knew was how to open a can of sodium-packed condensed Campbell’s. I’ve taught him well.
I have tweaked the traditional version a bit, and find this way a bit tastier. It’s mostly the same process, except I decide to saute my vegetables before hand, brown the chicken and add pre-made chicken stock.
So be a mensch (Yiddish for a good-person) and cook up some Chicken soup for someone today!
Jewish Penicillin- Your Favorite Chicken Soup
- 4-6 Chicken thighs and/or breasts, skin on, bone in. (Kosher preferred)
- 1 c carrots, peeled and chopped
- 1 c celery, chopped
- 1/2 onion, chopped
- 1 rutabaga, peeled and chopped
- 8 c chicken stock, low sodium
- 1/2 c uncooked white rice (long, short grain, jasmine, basmati, anything you have on hand)
- Flour, for dusting
- 1 Tb of butter
- Thyme springs, chopped
- Small bunch of fresh parsley, chopped
- Olive oil, for drizzling
- Salt and pepper, to taste
- Heat up a large dutch oven with olive oil and butter.
- Season your chicken with salt and pepper and dredge with flour, removing any excess. Begin browning in pot until brown on one side and then turn over to brown other side.
- When chicken is golden brown, remove it and set aside on a plate.
- Add the carrots, celery, onion and rutabaga to the Dutch oven and saute for about 5-7 minutes on medium-high heat. Season with salt and pepper. Add fresh thyme, cook for 2 more minutes.
- Add chicken stock and the reserved chicken. Place the lid on and simmer for 45 minutes.
- *Should see some bubbles, but not at a rolling boiling.
- When 45 minutes is done, remove the chicken and place on another clean plate or cutting board. It should feel really soft and falling apart. Using 2 forks, remove the skin and bones and shred the meat.
- *At this point, use a ladle or large spoon to "skim" any excess fat that floats to the top of the soup.
- Add the shredded chicken back to the pot, add the uncooked rice and parsley. Cover with lid again and simmer for another 20 minutes until rice is cooked.