Chicken Soup: Jewish Penicillin for Colds
Well, if you are like me at the moment, you have tissues in one hand and a cup of hot tea in the other. Ugh! It's cold season and suffering from a head cold around the holiday season is obviously not fun.
There are plenty of remedies out there. I usually try Wellness Formula, Emergen-C (in warm water, not cold) and LOTS of tea. My number one cold rememdy, though, is chicken soup, or what I like to call "Jewish penicillin." It doesn't matter where you find it as long as it is fresh. In Philly, I prefer my chicken soup from Famous 4th Street Deli or Honey's Sit and Eat.
But, there's nothing like homemade chicken soup! Here's my family recipe:
1 whole chicken
4 medium yellow onions
5 celery stalks
Salt and pepper
1. Debone the chicken and chop the vegetables.
2. Put chicken bones and half of the vegatables into a pot and cover with water. Simmer for about two hours. This makes the stock.
3. Take the solid contents out and strain the liquid. Then, add the remaining vegetables to the pan and cook on medium heat until the onions become translucent.
4. Add stock and simmer, flavoring with salt and pepper to taste. Add matzoh balls or egg noodles if desired.
It's that easy!
Sniffling With Soup,
The Bubbi Project