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Chicken Soup (Jewish penicillin) Recipe

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This recipe for Chicken Soup (Jewish penicillin), by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Brown
Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
12 main course servings
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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