← Back to Search Results
American
New York Penicillin

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Guardian Angel Curtis Sliwa’s 89-year-old Aunt Marie Stacey still makes this chicken soup in her Howard Beach home and takes it to revive ailing Angels on the New York City subways. Mrs. Stacey maintains that after cooking, the chicken meat should be shredded and vegetables mashed into the soup to release their curative powers.

Yield: Makes 3 quarts (12 cups) broth

Ingredients

  • 4 quarts cold water
  • 1 chicken (4 to 5 pounds), quartered
  • 2 chicken feet, or 4 chicken wings, or 1 turkey wing
  • 1 clove garlic, peeled and bruised
  • 1 onion, peeled
  • 2 carrots, peeled and cut into 1-inch pieces
  • 2 ribs celery, cut into 1-inch pieces
  • ½ bunch fresh parsley, tied together with string and rinsed
  • 1 bay leaf
  • 1½ teaspoons salt
  • ½ teaspoon black peppercorns

Directions

1. Pour the cold water into a large pot. Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt, and peppercorns and slowly bring to a boil. Reduce the heat and simmer for 4 hours, skimming frequently.

2. Strain the soup. Discard the onion, parsley, bay leaf, and peppercorns but reserve the other vegetables. Remove the chicken, skin and debone it, and reserve the meat. Return the chicken stock, chicken meat, carrots, celery, and garlic to the pot and bring back to a simmer; season with additional salt or pepper, to taste.

3. Serve the soup in big bowls over pastina, rice, or spaghettini. The soup’s curative powers are released only when the vegetables are mashed together in the bowl. Use a fork for mashing. Use a big spoon for eating. You’ll feel better soon.


© 1992 Molly O'Neill
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

210kcal (11%)
36mg (4%)
5mg (8%)
114mcg RAE (4%)
441mg
48mg
37g
1g
0g
1g
119mg (40%)
444mg (18%)
1g (7%)
6g (9%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
living-raw-food Living Raw Food
by Sarma Melngailis
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
lidias-italy Lidia's Italy
by Lidia Bastianich
lucid-food Lucid Food
by Louisa Shafia
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?