Aunt Mary's Penicillin

Average: 5 (1 vote)
3 1⁄2 hours 3 Quarts Print RecipeEmail Recipe


1 chicken 4 to 5 pounds (quartered)
4 chicken wings (or 1 turkey wing or 2 chicken feet)
1clovegarlic (bruised)
1mediumonion (peeled)
2 carrots (peeled and cut into 1-inch pieces)
2 celery stalks (cut into 1-inch pieces)
1⁄2bunchparsley (tied)
1 bay leaf
1 1⁄2teaspoonsalt
1⁄2teaspoonblack peppercorns
4quartcold water


In a large pot, place four quarts cold water. Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil over medium heat. Reduce the heat and simmer for three hours, using a spoon to skim the soup as thoroughly as possible. Cool. (The soup can be strained at this point, to use in other recipes needing a chicken stock or soup base.)

Strain the soup, Discard the onion, parsley, bay leaf and peppercorn, and save the other vegetables. Skin and debone the chicken and save the meat, carrots, celery and garlic clove to the pot and bring back to a simmer, seasoning with additional salt or pepper to taste.

Serve the soup in big bowls, over pastina, rice or very thin spaghettini. The soup's curative powers are released only when the vegetables are mashed together in the bowl. Use a fork for mashing. Use a big spoon for eating.

Recent comments