Chicken Soup, also known as Jewish Penicillin, is the cure for all colds, stomach aches, and homesick fits. Chicken soup also makes its way into Jewish cuisine every week to bring in Shabbat on Friday evening. This recipe is a perfect starter to your Shabbat meal, whether you have a meal every week or this is your first time. To browse our gallery of Israeli wine to go with your Chicken Soup for a delicious Shabbat meal, click here. 

Ingredients: 

· Fresh chicken wings, backs and necks 
· 6 c. water (enough to cover chicken) 
· 1/8 c. parsley 
· 2 chicken bouillon cubes 
· Celery, sliced, cut up into bite-size pieces 
· Onions, sliced, cut up into bite-size pieces 
· Carrots, sliced, cut into bite-size pieces 
· Pinch of saffron (optional) 
· Salt and pepper to taste 

Preparation: 

In large pot, put chicken pieces and water. Bring to boil. Skim off brown foam and large yellow patches. Lower flame, add rest of ingredients. Cover and simmer 1 hour. 

To browse WOJ exclusive content on other Israeli Kosher Foods, click here.