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Penicillin Soup

This golden, aromatic broth loaded with chicken, noodles, and healing herbs tastes like comfort itself and delivers real nourishment when you need it most. Infused with fresh ginger and garlic, this soup brings together simple pantry staples into something far greater than the sum of its parts.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Jewish-American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 cups chicken broth preferably low-sodium
  • 2 inches fresh ginger peeled and thinly sliced
  • 4 cloves garlic minced or smashed
  • 2 cups shredded cooked chicken rotisserie or poached
  • 2 medium carrots thinly sliced or cut into matchsticks
  • 2 stalks celery sliced thin
  • 1 cup egg noodles small or medium shapes
  • 2 tablespoons fresh dill roughly chopped
  • 1 tablespoon fresh parsley roughly chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Equipment

  • Large stockpot or Dutch oven (at least 4 quarts)
  • Cutting board and sharp chef's knife
  • Wooden spoon for stirring
  • Vegetable peeler for ginger and carrots
  • Measuring spoons and cups
  • Colander for draining noodles
  • Ladle for serving
  • Grater for fresh ginger (optional)

Method
 

  1. Gather all ingredients and prepare them before you start cooking. Slice the ginger thin, mince the garlic, slice the carrots and celery thin, chop your fresh herbs, and measure everything out into small bowls.
  2. Pour the olive oil into your stockpot over medium-high heat and let it warm for about 1 minute until it shimmers slightly and smells fragrant.
  3. Add the sliced ginger and minced garlic to the hot oil and stir constantly for about 1 minute, allowing the mixture to become fragrant and slightly golden.
  4. Pour in the chicken broth and bring the mixture to a gentle boil over medium-high heat, about 4 to 5 minutes, until you see small bubbles breaking the surface actively.
  5. Once the broth boils, add the sliced carrots, celery, and shredded chicken, then reduce the heat to medium-low and simmer for about 8 minutes until the vegetables begin to soften slightly but still retain a little bite.
  6. Stir in the egg noodles and continue simmering for 5 to 7 minutes, or until the noodles are tender but not mushy. Check the package directions for exact timing.
  7. Add the salt, black pepper, and fresh lemon juice, then stir well and taste carefully. Add more salt or lemon juice if needed.
  8. Remove the pot from heat and stir in the fresh dill and parsley, reserving a little of each for garnish if you like.
  9. Serve immediately in warmed bowls, garnished with additional fresh herbs if desired.

Notes

Use homemade or high-quality low-sodium broth for the cleanest, most flavorful base. Don't overcook the noodles, or they'll fall apart and turn the broth cloudy. Add the fresh herbs at the very end to preserve their bright flavor and color. Store noodles separately if making ahead to prevent sogginess. The soup stores in an airtight container for up to 4 days in the refrigerator, or freeze without noodles for up to 3 months.