The Thursday Recipe - Jewish Penecillin (AKA Chicken Soup)

Chicken Soup

A piece of fresh or frozen chicken

Carrot

Onion

Courgette

1-2 stems of parsley

1-2 stems of dill (if you wish, not necessary)

A bit of salt to taste

·         Wash the vegetables and peel the carrot

·         Put all these in a pot on the hob and pour boiling water on them to cover.

·         Cook for 20 minutes at least on low flame (the longer you cook the better the taste and the softer the chicken, but you can eat it after 20 minutes or once you can prick the chicken with a fork easily)

·         Enjoy!

Nice to eat with some white rice:

½ a cup of basmati rice per a person – washed and drained through a sieve

Put in a pot; pour on it twice as much boiling water as rice (i.e. 1 cup of water for every ½ cup of rice)

A teaspoon of salt

Cover the pot

Bring to the boil and then cook for about 20 minutes on low heat in a covered pot, until the rice is soft.

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Thanks to Tirza Waisel for this recipe. If you have a recipe that you'd like to share with our readers, please email me.