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Jewish Penicillin (chicken soup)


  • Wash the chicken inside and out and dry with kitchen paper towels. Then put in a very large pot and pour in cold water to cover by 10 cm. Bring to the boil, turn the heat right down and gently simmer for 30 mins, skimming the top as you do so.
  • Then add the celery, garlic, onions, carrots, bay leaves, thyme and seasonings to the liquid. Bring back to the boil and gently simmer for about 1-2 hours until the flavour develops, continuing to skim the top.
  • When ready, remove the chicken and when cool enough to handle, remove the bones and skin. Then shred the meat and chop the carrot.
  • Strain the soup and pour the liquid back into the pot. Reduce quite a bit to intensify the flavour, before adding the noodles and cooking for a few minutes. Check for seasoning.
  • To serve, place the warm chicken and carrot with dill into individual bowls and ladle the soup and noodles over the top.


  • 1 x 2.5 kg whole chicken
  • 3 celery stalks, roughly chopped
  • 3 plump garlic cloves, peeled, but whole
  • 3 medium onions, roughly chopped
  • 3 medium carrots, peeled & neatly chopped
  • 2 bay leaves
  • a few fresh thyme sprigs
  • sea salt & freshly ground pepper
  • 2 handfuls fine Jewish egg noodles, broken up
  • fresh dill sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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