🫙 From the Spice Rack
jewish penicillin
1 (3 to 4 pound) kosher chicken, cut into eighths 3 scraped carrots, cut into thirds 1 whole medium onion 2 stalks celery (optional) 1/2 bunch fresh dill (do NOT ...
maineasy
Ingredients5 items
Ingredients
- 1(3 to 4 pound) kosher chicken, cut into eighths
- 3scraped carrots, cut into thirds
- 1whole medium onion
- 2stalks celery (optional)
- 1/2bunch fresh dill (do not use dried dill weed)
Directions
- 1
Jewish Penicillin 1 (3 to 4 pound) kosher chicken, cut into eighths 3 scraped carrots, cut into thirds 1 whole medium onion 2 stalks celery
- 2
Cover with water up to 1/8th from the top of the pot
- 3
Add carrots, onion and celery
- 4
Start cooking over high heat until water starts to boil, then lower flame to between medium and simmer
- 5
Cook uncovered for 50 minutes
- 6
Add fresh washed dill (including the stalks), and continue cooking for 15 minutes
- 7
Remove dill and throw away
- 8
You can serve the soup with matzo balls following the directions on the box of matzo meal.