Jewish Penicillin Judy's Chicken with Matzoh

Warm, comforting, and steeped in tradition, *Jewish Penicillin Judy's Chicken with Matzoh* delivers the ultimate remedy for both the body and soul. This classic recipe combines a rich, golden chicken broth with the earthy sweetness of root vegetables like carrots, parsnips, and celery, simmered low and slow with fresh herbs like dill and parsley for unmatched depth of flavor. The iconic matzo balls—light, tender, and made with schmaltz for authentic richness—elevate this dish into a heartwarming meal suitable for holidays, celebrations, or simply fighting off a cold. Perfectly seasoned and brimming with nourishing ingredients, this Jewish penicillin is your go-to recipe for ultimate comfort and restorative goodness.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

Ingredients

• 1 4-5 lbs Whole chicken
• 2 large, quartered Onion
• 4 large, peeled and cut into chunks Carrots
• 4 cut into chunks Celery stalks with leaves
• 2 peeled and cut into chunks Parsnip
• 1 bunch Fresh parsley
• 1 small bunch Fresh dill
• 2 Bay leaves
• 4 whole, peeled Garlic cloves
• 2 teaspoons, or to taste Salt
• 1 teaspoon Black peppercorns
• 1 cup Matzo meal
• 2 large Eggs
• 2 tablespoons Chicken schmaltz or vegetable oil
• 1 teaspoon Salt (for matzo balls)
• 2 tablespoons, or as needed Cold water

Directions

Step 1

Place the whole chicken in a large stockpot and cover with 4-5 quarts of cold water. Bring to a boil over medium-high heat.

Step 2

As the water heats, skim off any foam or impurities that rise to the surface.

Step 3

Add the quartered onions, carrots, celery, parsnips, fresh parsley, fresh dill, bay leaves, garlic cloves, salt, and black peppercorns. Stir to combine.

Step 4

Lower the heat to a gentle simmer, partially cover the pot, and let simmer for approximately 3 hours. Check occasionally to ensure the soup remains at a low simmer and skim any additional foam as needed.

Step 5

After 3 hours, carefully remove the chicken from the pot and set it aside to cool slightly. Strain the soup through a fine-mesh sieve or cheesecloth into another pot or bowl, discarding the solids (vegetables and herbs). Taste and adjust salt if needed.

Step 6

Shred the cooked chicken into bite-sized pieces, discarding the skin and bones. Return the chicken meat to the strained broth. Keep warm over low heat.

Step 7

To make the matzo balls, mix the matzo meal, eggs, chicken schmaltz or vegetable oil, 1 teaspoon salt, and 2 tablespoons of cold water in a bowl until well combined. Cover and refrigerate for at least 30 minutes.

Step 8

Bring a large pot of salted water to a boil. Wet your hands and form the matzo mixture into small balls, about the size of a walnut. Drop them gently into the boiling water.

Step 9

Reduce the heat to a simmer, cover the pot, and cook the matzo balls for 30-40 minutes until they are light and puffed. Drain and set aside.

Step 10

To serve, ladle the warm chicken soup into bowls and add 1-2 matzo balls to each serving. Garnish with a sprinkle of fresh dill if desired.

Nutrition Facts

Serving size	(2992.0g)

Amount per serving	% Daily Value*
Calories	1530.2

Total Fat 55.7g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 533.9mg	0%
Sodium 7610.6mg	0%
Total Carbohydrate 192.7g	0%
Dietary Fiber 28.0g	0%
Total Sugars 34.4g
Protein 71.9g	0%

Vitamin D 82IU	0%
Calcium 572.6mg	0%
Iron 14.5mg	0%
Potassium 3934.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 18.4%

Carbs: 49.4%