They say wine gets better with age. I think that’s also true about friends… especially my friend, Shelly Goldstein. We met when we were 16 years old at Second City when we first started out and we’re both still standing! She’s a brilliant cabaret artist, singer, and writer. She also makes a mean chicken soup. Make that Chicken Garlic Soup. What makes it so amazing? I’ll let her explain:
Chicken Soup is universally-known as “Jewish Penicillin.” Often that’s said with a smile, but it also has more than a few healthy spoonfuls of truth to it.
But the bottom line to this recipe, it that it TASTES GREAT and is a brilliant treat this time of year. It’s soothing and is practically a meal in itself, especially if joined by big, fat soup noodles.
The recipe began as my Mom’s recipe, which was the single best Jewish chicken soup I’ve ever had.
My husband is Irish and after 20 years together I now see myself as “Jew-Rish” — so over the years this recipe has expanded to include parsnips or turnips or other root veggies.
One last thing — I’m not the sort of person who looks at a recipe as a scientific formula to be absolutely replicated with the care and specificity of rocket science. The best recipes come out of the confidence to improvise. So it’s a very easy-going recipe.
Enjoy! I’m on my third batch in 2 weeks!
Send your friends and family home with your chicken garlic soup in the new Make It & Take It Containers — food storage made personal. Available in 2 sizes and 2 styles. And as my mother Bernice would say, “you made it, who else’s name belongs on the label?”
Shelly Goldstein’s Chicken Garlic Soup
2 lbs of drumsticks or skinless thighs
4 cups of water
1 large onion
1 – 2 garlic bulbs
Celery, 2-3 stalks
Salt, Pepper, and herbs to taste.
Yolk-Free Egg Noodles
One big onion, chopped
An entire bulb of fresh garlic peeled (I often use 2 entire bulbs)
4-5 fresh carrots, chopped thick
1 fresh parsnip or turnip or both, chopped thick
At least one big fresh shallot peeled
chopped celery if you like celery (this is the first ingredient to go much of the time.)
salt, pepper, herbs to taste (some people like to add fresh ginger)
- Add chicken, onion, carrots, celery, parsnip, salt, garlic, and pepper to Instant Pot.
- Pour chicken broth or 4 cups of water into Instant Pot.
- Close and lock the lid. Make sure valve is set to sealed.
- Select high pressure and set time for 10 minutes.
- Use natural release about 10-15 minutes.
- Unlock and remove the lid.
- Select Saute function. Add egg noodles and cook until tender, about 5-6 minutes.
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