• 1 whole chicken, cut up
  • 1 package of carrots, peeled and cut into 2-inch pieces
  • 2 onions, cut in half
  • 2 parsnips, peeled and left whole
  • 1 bunch of curly parsley, washed and left whole
  • 1 bunch of dill, washed and left whole
  • salt
  • pepper
  • noodles, cooked
  • matzah balls

Put all the ingredients in a pot and fill with water till one inch above the ingredients. Do not add more water than that, or the soup will not be flavorful.

Cook on low for 2 to 3 hours. When it’s ready, the soup will have a rich golden color.

Remove everything from the pot, except the broth. Add salt and pepper to taste. Now put back into the pot whatever you’d like. You can cut up the carrots, parsnip and chicken. I even love the dill chopped up and returned to the soup.

Make some matzah balls and boil some noodles. Keep the noodles separate so everyone can choose how much to add to their bowls.

Now, this is Jewish penicillin! I freeze small containers for when someone is not feeling well.