One of my favorite recipes is titled, “Jewish Penicillin”. And we made it yesterday.
chicken backs/soup chickens/whatever parts you have on hand; carrots, onions, parsnips, celery, parsley, garlic, salt, water to cover. Simmer for at least two hours. Remove chicken. Bring broth to a boil again until it is reduced by about 1/3, to concentrate flavors. Remove the chicken from the bones, discard bones and return the chicken to the pot. Let it cool, package your preferred way, and freeze. When it’s time to enjoy, defrost the soup, prepare some egg noodles, ladle soup and noodles into a bowl for that perfect winter treat of chicken noodle soup.








