This chicken soup recipe is only a distant cousin of what is often called “Jewish penicillin.” It may not be traditional, but you will discover that it has great flavor. Mazah balls or egg noodles could be substituted for the cubed potatoes to give this recipe more of a Jewish touch.
- ½ bunch fresh cilantro, coarsely chopped
3 cloves garlic
1 cup coarsely chopped onion
1 medium bell pepper, coarsely chopped
½ cup cold water
8 cups chicken broth, fresh or canned
2 medium sized Idaho potatoes, peeled and cut into 1-inch cubes
2 cups cooked chicken, preferably roasted, cut into bite-sized pieces
salt to taste
¼ teaspoon fresh ground pepper
fresh-squeezed lemon juice to taste
extra-virgin olive oil
finely chopped basil leaves
- In a food processor, chop the cilantro, garlic, onions and green pepper to a fine consistency, but not pureed.
Add ½ cup cold water, stir and set aside.
In a large stockpot, bring the chicken broth to a boil.
Add the cilantro-garlic-onion-green pepper mix, reduce heat and simmer for 10 minutes.
Add the potatoes, chicken, salt and pepper, and continue to simmer until the potatoes are fully cooked.
Add salt and pepper to taste.
Add about a teaspoon of lemon juice to each serving and complete with a drizzle of extra-virgin olive oil.
Garnish with a little finely chopped basil leaves.