embracing life and letting God


Momma's Jewish Chicken Soup a.k.a. Jewish Penicillin

School is in full swing.  

Fall and Winter are just around the corner.  

This is the time of year when sickness wants to lurk on every doorstep.  

Well, I have the PERFECT RECIPE to feed your family, build your immune system and help your body heal during sickness.  This is a traditional Jewish Soup I researched until I found just the right ingredients that would give it a rich, bold flavor and make it super healthy!  It takes time and patience, but is well worth it. 

Jewish women call it Jewish Penicillin because of the amazing health benefits of this natural remedy for things that ail you. The benefits of Chicken Soup are numerous.  Including:

  • reducing inflammation in stuffy noses*
  • the chicken contains cysteine amino acids to thin mucous, breaking up congested chests and noses
  • inhibiting white blood cells that cause inflammation
  • the onions contain quercetin, a powerful antioxidant, anti-histamine, anti-inflammatory 
  • the carrots add beta-carotene which the body takes that beta-carotene and converts it to vitamin A. Vitamin A helps prevent and fight off infections by enhancing the actions of white blood cells that destroy harmful bacteria and viruses.
  • healthy eyes*
  • fat reduction - belly fat in particular*
  • building muscles*
*source livestrong.com

  • 1 whole Chicken *
  • 10 cloves Garlic [**Note] this is approximately an entire bunch - sometimes I add more depending on the size of the cloves]
  • 1 whole Onion
  • 1 whole Turnip
  • 2 whole Parsnips
  • 2 whole carrots
  • 2 teaspoons Celtic Sea Salt and/or Herbamare
  • 1 Tablespoon of coconut oil
  • 1 Tablespoon of ACV - Apple Cider Vinegar
  • Water, To Cover
  • other veggies I add for flavor can be potato, leeks, red onion
  • Optional: 1 egg shell [the vinegar wil help to draw out the calcium in the shell]
*Note: Farm-raised, free-range chickens give the best results.


  • 2 whole Carrots
  • 2 stalks Celery
  • 2 teaspoons poultry seasoning
  • 1-2 cup Brown Rice Or Noodles, Cooked
  • Meat from chicken, shredded

For your broth:

Give vegetables a good washing. If you use a leek, cut it before cleaning to remove all of the dirt.

Cut your vegetables in 1/2 or 1/4.  You can leave the skin on all, including the cloves of garlic.  They contain nutrients as well. Sometimes I add leftover egg shells for the magnesium. Waste not, want not.

Place the whole chicken [or cut into pieces] in a LARGE stock pot or crockpot. Add vegetables. Pour water into the pot until chicken and vegetables are covered. Add coconut oil and ACV.

Bring to a boil, then turn your heat down to a simmerl. Be gentle! Simmer gently for at 10 to 12 hours. Remove any foam that forms on the surface. You will have to add more water as you cook.  A long cook time draws out all of the good nutrients from the chicken meat, marrow of the bones and vegetables.  The longer you cook your broth the richer it will become, as well as richer in color. We call it Liquid Gold in our home. 

When cooking time is done,  let it cool.  Then, remove chicken and vegetables and strain your broth. Take the chicken off the bone and save for your soup.  Your vegetables lost their flavor in the long cooking process. You can strain and squeeze as much broth as you can get out of them before discarding. Your broth is done!

For your soup:
Peel and slice the carrots. Chop the celery. Cook rice or noodles. Save for later.

When broth is strained add the carrots, celery, and a poultry seasoning to your broth. Cook until carrots are tender. Add shredded chicken and rice or noodles. Heat through. 
Total soup time: 30 minutes. 

Once you have refrigerated your soup you will want to skim some of the fat off, to your liking.

That’s it! 

Some other ways I enjoy this broth/soup is:

Plain, great just on it's own when tummy's are sensitive

Greek it up!  Add the juice of 1/2 a lemon to your bowl to add delicious flavor and even more cleansing, health.

Veggie goodness.  I add it to a bowl full of left over vegetables to make a delicious vegetable chicken soup.

Enjoy it! Share it! Spread the love!

From My Heart to Yours,
Mindy Brasher
Revelation 12:11

1 comment:

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