The Jewish Penicillin
About this Recipe
There is a reason why chicken soup is very popular in Jewish culture. This soup does not only represent the traditions and culture, but it represents a philosophy of healing and moving forward as people and beings. In the Eastern Jewish culture, there was a need to feed a large family with a scarce amount of resources. What families did was use all the scraps from vegetables and animals to make a large pot of chicken soup. Together the ingredients create a delicious comforting taste. The soup in the Hebrew language is known as “troofat savtah” which translates into grandma’s remedy. It was the Grandmothers who did the cooking and so when members of the family were feeling ill or sick, Grandma would clean up a dish of chicken soup. Grandmas always know best.
- dried1 whole chicken
- 1 turkey neck (optional)
- 1 celery root
- 2 medium yellow onions
- 5 carrots peeled and sliced into 4 chunks
- 1 parsnip peeled and sliced
- 2 zucchini
- 5 stalks celery sliced into 4 chunks
- 1 bunch fresh dill weed
- 1 bunch parsley
- 2 dried bay leaf
To receive different flavors and textures other root vegetables can be added to the recipe – for example; leek, potatoes, scallions, garlic, and more.
Chicken Soup Pairing Around the World
- Protien 65% 65%
- Carbs 13% 13%
- Calories 32% 32%
Step by Step Instructions
Arrange the herbs (dill, parsley) in the bottom of a large pot.
Place the chicken and the turkey neck above the herbs creating a bird-like nest.
Add the rest of the vegetables to the pot.
Fill everything with filtered water and bring to boil.
Reduce the heat and bring to simmer – cook for 3-4 hours partially covered.
Using a cheesecloth and colander to strain the soup to separate solids and liquid. Repeat the process a few times to receive a clear, golden, and deep flavor soup.