Mom's Penicillin
Warm, nourishing, and brimming with wholesome goodness, "Mom's Penicillin" is the ultimate feel-better chicken soup recipe that wraps you in comfort with every spoonful. Featuring a rich, homemade broth simmered with tender chicken, fresh herbs like dill and parsley, and hearty veggies such as carrots, celery, and parsnips, this soothing soup is a timeless classic that has earned its reputation as nature’s remedy. Perfect for chilly days or when you're under the weather, the addition of optional egg noodles makes it even more satisfying. With minimal prep and a straightforward cooking process, this family-favorite soup delivers big on flavor while nurturing the soul. Whether garnished with extra fresh herbs or enjoyed as is, “Mom’s Penicillin” is your go-to recipe for warmth and wellness!
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Ingredients
- 1 about 4-5 lbs whole chicken
- 4 medium, peeled and sliced carrots
- 4 sliced celery stalks
- 1 large, peeled and quartered yellow onion
- 4 crushed garlic cloves
- 1 medium, peeled and sliced parsnip
- 1 small bunch fresh dill
- 1 small bunch fresh parsley
- 2 bay leaves
- 1 teaspoon black peppercorns
- 2 teaspoons, or to taste salt
- 12 cups water
- 2 cups (optional, for serving) egg noodles
Directions
Step 1
1. Place the whole chicken in a large stockpot. Add 12 cups of water, or enough to fully submerge the chicken.
Step 2
2. Bring the water to a simmer over medium-high heat, skimming any foam or impurities from the surface with a spoon as they rise.
Step 3
3. Once the water comes to a gentle simmer, add the carrots, celery, onion, garlic, parsnip, dill, parsley, bay leaves, and black peppercorns to the pot.
Step 4
4. Reduce the heat to low and cover the pot partially with a lid. Let the soup simmer for approximately 90 minutes, or until the chicken is fully cooked and tender.
Step 5
5. Carefully remove the chicken from the pot and transfer it to a cutting board. Allow it to cool slightly before removing the meat from the bones. Shred the meat into bite-sized pieces and set aside. Discard the bones and skin.
Step 6
6. Strain the broth through a fine-mesh sieve into a clean pot, discarding the cooked vegetables and herbs. Return the strained broth to the stove.
Step 7
7. Season the broth with salt to taste, then add the shredded chicken back to the pot. If desired, add 2 cups of egg noodles and let them cook in the simmering broth for 8-10 minutes, or until tender.
Step 8
8. Serve the soup hot, garnished with additional fresh parsley or dill if desired. Enjoy the warmth and comfort of Mom's Penicillin!
Nutrition Facts
| Serving size | (6462.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1114.3 |
| Total Fat 25.2g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 228.9mg | 0% |
| Sodium 5974.7mg | 0% |
| Total Carbohydrate 168.0g | 0% |
| Dietary Fiber 34.2g | 0% |
| Total Sugars 37.4g | |
| Protein 63.5g | 0% |
| Vitamin D 0.3IU | 0% |
| Calcium 929.3mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 5018.8mg | 0% |
Source of Calories