Reform Jewish Penicillin Recipe

Name: Reform Jewish Penicillin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the soup (Jewish Penicillin):; 3 pounds chicken wings, or a mixture of wings and thighs; 2 quarts water (or to cover the chicken and vegetables); 2 carrots (My husband likes to eat the soup carrots so I peel them first.); 2 onions, quartered; 2 parsnips; 2 stalks celery, preferably with leaves; A big handful of fresh parsley; 4 cloves of garlic, lightly smashed; 1 tablespoon kosher salt; 1/2 pound fine egg noodles; For the Patagonian Pebre Sauce (Reform it.); 1 cup finely chopped tomatoes (It's winter; I use Pomi or Muir Glen); 1 small sweet onion, finely chopped; 1/4 cup finely chopped Italian parsley; 1/3 cup good olive oil; 1/4 cup sherry or red wine vinegar; 2 teaspoons smoked paprika; 1/2 teaspoon cayenne; 1/2 teaspoon kosher salt

Servings: persons

For the soup (Jewish Penicillin):
3 pounds chicken wings, or a mixture of wings and thighs
2 quarts water (or to cover the chicken and vegetables)
2 carrots (My husband likes to eat the soup carrots so I peel them first.)
2 onions, quartered
2 parsnips
2 stalks celery, preferably with leaves
A big handful of fresh parsley
4 cloves of garlic, lightly smashed
1 tablespoon kosher salt
1/2 pound fine egg noodles
For the Patagonian Pebre Sauce (Reform it.)
1 cup finely chopped tomatoes (It's winter; I use Pomi or Muir Glen)
1 small sweet onion, finely chopped
1/4 cup finely chopped Italian parsley
1/3 cup good olive oil
1/4 cup sherry or red wine vinegar
2 teaspoons smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon kosher salt

1
Put everything except the noodles in a big soup pot over medium-high heat. Bring it to a boil, then reduce the heat and simmer, uncovered, for about 2 hours, periodically skimming off any foam and debris that rise to the surface.
2
Make the sauce, below, while the soup is, as we say, souping. Refrigerate it so that the flavors can meld together.
3
Remove the chicken and vegetables. Reserve chicken, onions and carrots (if desired), and bring broth to boil again until it is reduced by about 1/3. (This will concentrate the flavors.) Taste and add salt and pepper as desired.
4
Take the chicken meat off the bones, and discard the bones. Cook the noodles according to the package instructions. Ladle soup into a bowl, and add in some shredded chicken, a carrot, some onion and the noodles.
5
Mix everything together. Taste it, and adjust seasoning as desired. (It will keep in the refrigerator for about a week, but bring it to room temperature before serving.) Stir a tablespoon or two into the chicken noodle soup. Get well soon!

1033

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the soup (Jewish Penicillin):, 3 pounds chicken wings, or a mixture of wings and thighs, 2 quarts water (or to cover the chicken and vegetables), 2 carrots (My husband likes to eat the soup carrots so I peel them first.), and more.

Yes, Reform Jewish Penicillin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Reform Jewish Penicillin

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