JEWISH PENICILLIN (JUDY'S CHICKEN WITH MATZOH)
This recipe was given to my MIL by her Great Grandmother, who immigrated from Poland. I swear this soup has magical powers, as it has nursed my husband to health from countless colds, flus, and even a total hip replacement!! This also freezes very well, so make in advance of flu season!
Provided by skat5762
Categories Chicken
Time 3h45m
Yield 1 pot of soup
Number Of Ingredients 10
Steps:
- In large stew pot, add all soup ingredients.
- Cover with water, top pot with lid and simmer until chicken falls off bone.
- Remove celery and onion.
- Bone chicken and reserve.
- Add matzoh dough to simmering broth, cooking until done*.
- Add chicken to broth: serve hot.
- *MatzohBall directions: Mix fat and eggs together.
- Add matzoh meal and salt.
- When well blended, add soup stock/water.
- Cover bowl and place in refrigerator 20 minutes.
- Into simmering soup, drop matzoh mixture by tablespoons.
- They will form balls and float to the top.
- Cover pot and cook about 20 minutes.
Nutrition Facts : Calories 2935.4, Fat 215.8, SaturatedFat 61.2, Cholesterol 1067.5, Sodium 2487, Carbohydrate 62.2, Fiber 4.3, Sugar 8.5, Protein 174.5
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