Jewish Penicillin AKA Chicken soup for the soul
This chicken soup is our family’s ‘Jewish Penicillin’ and it will cure what ails you - and then some. Source the best chicken, broth and muster up good intentions, because this will nourish your spirit. It may sound woo woo, but it’s truuue truuue.
Broth is a timeless tradition for many cultures, and was the main focus in the first restaurants in France. “Restaurant” actually comes from restorative which was how these meat broths were advertised. See? Not everything that is trendy is a fad, and this one is rooted in centuries of practice across the world.
Variety is the spice of life - take a chance on fennel seed and caraway seeds. Buy them from the bulk spice section of the market for mere pennies and watch it transform your soup! *I cook the whole chicken under pressure in the instant pot. Feel free to cook the chicken however you want! You can also use pulled meat from a rotisserie chicken + homemade or purchased broth.
1 whole chicken
7 cups of chicken broth
2 Tbsp of olive oil (divided)
3 cloves of garlic, smashed
1 tsp fennel seed
1 tsp caraway seed
2 medium onions, rustic, chunky ½” chop (approximately 2 cups)
6 large carrots, rustic chop (approximately 3 cups)
6 stalks of celery, rustic chop (approximately 1 cup)
1 bulb of fennel, rustic chop (approximately 1 cup)
1 medium rutabaga, rustic chop (approximately 2 cups)
Salt and pepper to taste
Dill, parsley, cilantro, hot sauce, chili flakes, avocado (optional but encouraged)
SALT and pepper the chicken generously
PUT the chicken, and broth under high pressure on poultry setting for 17 minutes
CHOP all the vegetables
HEAT a large soup pot on medium
ADD 1 Tbsp olive oil, fennel, caraway and garlic, stirring until fragrant - about two minutes
REMOVE (and reserve) the garlic and seeds with a spoon, leaving as much oil as possible.
ADD the other Tbsp of olive oil
ADD the vegetables to the pot
Saute until softer, but still al dente – they’ll cook more in the broth
PULL the chicken from the bones and keep the bones in the freezer for broth
ADD chicken + all the liquid + fennel, caraway and garlic back into the pot
CONTINUE cooking until desired veggie tenderness
SERVE with dill, parsley, cilantro, hot sauce, chili flakes and/or avocado