Chicken Soup

submitted by Char Margolis

There’s nothing better on a cold day or if you are coming down with a cold or flu than a healing cup of chicken soup! Many call it “Jewish Penicillin”! This is a recipe passed down from the women in my family. I remember my grandmother, and mother making it. My sisters and I feel comfort knowing there is a pot of chicken soup on the stove.

You can freeze it as well! Enjoy this comfort food.


  • One cut up free range chicken

  • package of baby carrots

  • 4 stalks of celery

  • 4 cloves of garlic

  • 2 sweet onions

  • 1 bunch parsley

  • 2 stalks parsnips

  • celtic sea salt to your taste

  • pepper optional


  1. Use a 4 quart pot.

  2. Chop the garlic and put pieces of under the skin in each piece of chicken.

  3. Rub chicken with celtic sea salt and put the chicken in the pot and fill it with water until the chicken is covered with water.

  4. Bring to a boil, then put it on simmer.

  5. Add the baby carrots or any carrots you have. Cut up the celery in small pieces and add to soup. Cut the sweet onion in 4 pieces whole. Add the bunch of parsley. Peel the parsnips, cutting in half and add to soup. Add the rest of the chopped garlic. More water can be added if the water doesn’t cover the vegetables.

  6. Simmer for one hour.

  7. Feel free to add Matzo Balls made from your choice of a package mix. My favorite is Manischewitz.


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