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Traditional Jewish Chicken Soup /Jewish Penicillin
Traditional Jewish Chicken Soup /Jewish Penicillin

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We hope you got insight from reading it, now let’s go back to traditional jewish chicken soup /jewish penicillin recipe. You can have traditional jewish chicken soup /jewish penicillin using 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Traditional Jewish Chicken Soup /Jewish Penicillin:
  1. Provide 1 glug of extra Virgin olive oil
  2. Use 4 pound chicken thighs skin on and bone in
  3. Provide 3 stalks celery
  4. Get 3 large carrots 1 pound
  5. Get 2 teaspoon dill weed
  6. Take 2 teaspoon parsley
  7. Take 8 leaves bay leaf
  8. Prepare 1/4 cup pepper corns
  9. Get 1 large onion chopped
  10. Take 3 whole cloves
  11. Take 1 teaspoon kosher salt
  12. Provide 2 quarts water
Steps to make Traditional Jewish Chicken Soup /Jewish Penicillin:
  1. Wash and dry the chicken. Add water to a pot and boil.
  2. Heat a pan add olive oil and, sear the chicken 3 minutes per side.
  3. Remove the chicken from the pan and add a laddle of water to the pan to get the bits off the bottom of the pan.
  4. Add all the ingredients to the boiling water. Pour the pan drippings in the boiling water also.
  5. Simmer for 2 hours.
  6. Serve I hope you enjoy!!

Chicken soup is firmly entrenched as a traditional food in Ashkenazi Jewish culture, which has spanned the globe as Jews migrated worldwide. And of course, chicken soup plays a central role in the celebration of Passover. Nothing cures a cold like a home remedy of a bowl of traditional Jewish chicken soup. My Grandma Lee had the best Jewish penicillin chicken soup recipe. This was a staple on Friday night Shabbat dinners, Rosh Hashanah, Passover or just for a weeknight dinner.

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