"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Soup (Jewish penicillin), by Peggy Brown, is from The Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 5 lb. chicken - cut up 4 Tlbsp. Kosher salt 1 Tlbsp. black pepper 6 quarts water 1 bunch celery - sliced 2 large onions - cut into sections 1 large bell pepper - chopped 9 cloves garlic - minced 2 Tlbsp. garlic parsley salt 4 Tlbsp. Accent juice of 1 large lemon 1 pkg. fresh basil - chopped 1 pkg. fresh rosemary - chopped 1/3 cup chopped parsley 1 lb. sliced mushrooms 2 cups spiral spaghetti
Add meat and salt and pepper to water. Bring to a boil. Skim residue from the top of water as it forms until the residue begins to stop forming. Add all ingredients through Accent and boil for one hour. Turn off heat, remove chicken and shred. Put shredded chicken back into the pot and add the rest of the ingredients. Turn heat to med-high and continue to cook until the pasta is tender. Serve with warm crusty multi-grain bread.
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