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Chicken Penicillin Soup (Potent Immune Boosting Chicken Soup)

A close-up of a white bowl filled with savory chicken penicillin soup, featuring chunks of chicken, egg noodles, and topped generously with fresh dill.
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This recipe provides a deeply restorative and flavorful chicken soup, often called ‘Chicken Penicillin Soup’ because of its high concentration of immune-supporting ingredients like garlic and ginger. Make this classic comfort chicken soup for sickness or when you need a natural cold remedy.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs), cut into pieces or 3 lbs bone-in, skin-on chicken pieces
  • 1 large yellow onion, quartered
  • 4 carrots, roughly chopped
  • 4 celery stalks, roughly chopped
  • 1 head of garlic, halved crosswise (do not peel)
  • 2 inches fresh ginger, sliced thickly
  • 1 bunch fresh parsley stems
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 1 tablespoon salt (or to taste)
  • 12 cups cold water
  • 2 cups egg noodles (optional)
  • 1 cup shredded cooked chicken meat
  • 1/4 cup chopped fresh dill or parsley for garnish

Instructions

  1. Place the chicken pieces, onion, carrots, celery, garlic halves, ginger slices, parsley stems, peppercorns, and bay leaves into a large stockpot.
  2. Add the cold water, ensuring the ingredients are covered. Add the salt.
  3. Bring the mixture slowly to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover partially, and maintain a gentle simmer for 1.5 to 2 hours. Skim off any foam or impurities that rise to the surface during the first 30 minutes.
  4. After simmering, remove the chicken pieces and set them aside to cool. Strain the broth through a fine-mesh sieve into a clean pot or large bowl. Discard the solids. This is your potent healing broth.
  5. Once the chicken is cool enough to handle, shred the meat and discard the bones and skin.
  6. Return the strained broth to the stove and bring it back to a simmer. Add the egg noodles (if using) and cook according to package directions, usually 6-8 minutes.
  7. Add the shredded chicken meat back into the soup during the last 5 minutes of cooking to heat through. Taste and adjust salt if needed.
  8. Ladle the soup into bowls. Garnish generously with fresh dill or parsley before serving.

Notes

  • For an even richer broth, roast the chicken pieces and vegetables at 400°F for 20 minutes before simmering them in water.
  • If you do not have time for a long simmer, you can use a slow cooker on low for 6-8 hours using the same ingredients.
  • To increase the anti-inflammatory properties, add 1 teaspoon of turmeric powder during the last 30 minutes of simmering.

Nutrition

Find it online: https://cheffinity.com/chicken-penicillin-soup-recipe/