JEWISH PENICILLIN (JUDY'S CHICKEN WITH MATZOH)

Jewish Penicillin (Judy's Chicken with Matzoh) image

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

Ingredients

1 large stewing chicken
1 onion
2 stalks celery
2 chicken bouillon cubes
salt and pepper
2 tablespoons chicken fat or 2 tablespoons oil
2 eggs, slightly beaten
1/2 cup matzo meal
1 dash salt
2 tablespoons stock or 2 tablespoons water

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