Our Gluten-Free Chicken Soup Recipe Is It a ‘Jewish Penicillin’?

Made with rice noodles, our gluten-free chicken soup is also dairy and soy-free. Easy to make, it possesses enough health benefits to have earned the moniker Jewish penicillin. More importantly, this classic Jewish recipe results in a hearty, delicious, and satisfying meal.

It’s true for us, when someone in the family is unwell, chicken soup is the go-to food. And now that we have some dietary restrictions, the go-to is gluten-free chicken soup.

To my surprise, it’s not just an unfounded claim. There is indeed something to the term ‘Jewish Penicillin.’

But more importantly, it’s also a favorite when we are healthy. Warm and comforting, chicken soup will always remind me of my bubbe. She made the best chicken soup.

Although we have adapted it to fit our dietary requirements and reduce the fat content slightly, as the aroma fills the house, I can’t help but think of days past. And then the flavor locks in the memories.

Does chicken soup really have healing benefits?

Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.

We have all heard it called ‘Jewish penicillin’. Today, we are going to explore why it got that nickname. Perhaps it’s because it is what my mom made for me growing up whenever I was sick. The memories are so strong that the love shines through the soup, and that same love makes me feel less symptomatic.

Or, perhaps, it is real. Either way, Beth Israel Deaconess Medical Center discusses the benefits.

Check out this segment of America’s CBS Sunday Morning program:

What you need to make gluten-free chicken soup

Here’s what you need to make gluten-free chicken soup from scratch:

• Whole chicken (or chicken pieces)
• Celery – sometimes we also use the leaves
• Carrots – cut up into chunky bits
• Onions (optional) – we usually leave them out, but bubbe never did
• Water – about eight cups so remember to use a pot large enough
• Seasoning (oregano, basil, salt, and pepper)
• Rice noodles – or any other gluten-free noodle
• Love – the secret ingredient to turn it into Jewish penicillin.

In addition, you need either a large stockpot or a crockpot/slow cooker. The process is quicker on the stovetop but requires less supervision in the crockpot. The choice is yours.

Alternative option using chicken stock

If you prefer, you can make the soup using a purchased chicken stock or the soup base from our crockpot chicken and add cooked chicken meat.

The two primary differences are that you will add the cooked chicken last, allowing just enough time for it to heat up before serving. Also, the cooking time is reduced by about half.

General tips for success: gluten-free chicken soup

• The secret is time for the flavors to simmer together. Don’t be in a hurry. Allow a couple of hours for your stock to be flavorful.
• Boil the noodles separately, not in the soup. Add them to your bowl when its time to serve and then cover them with the soup. This keeps the noodles from becoming mushy (as rice noodles tend to do if left soaking too long)
• If storing leftovers, store them without the noodles. We cook only enough noodles for the current meal, whether the initial portion or reheated leftovers.

Optional ingredients and serving suggestions

Although this is a classic Jewish chicken soup, there are lots of options for variety. Some of our favorites are listed below.

Matzo Ball Soup

The classic and my favorite growing up is matzo balls. As of the writing of this page, we have not perfected gluten-free matzo balls from scratch. Therefore, we still use a mix, with our favorite to date being the mix from Streit’s.

If you like your matzo balls soft and fluffy, and you are not restricted to gluten-free, here’s how my grandma made wonderful matzo balls.

Noodle alternatives

• Gluten-free options: rice, quinoa, or noodles made from buckwheat, bean thread, or corn.
• Options containing gluten: egg noodles or Italian-style noodles (semolina and wheat) hold up great and can be stored in the leftover soup.

Other ingredients that are great in the soup

• Parsnips – cut up like the carrots and added at the same time.
• Mushrooms – added late in the process, about 30 minutes before serving
• Green beans (not my personal favorite, but some people like them in chicken soup.) They go in with the mushrooms
• Parsley (a favorite of several family members, however, I prefer it without that ‘green’ flavor)
• Dill or thyme

Creative options to AVOID – learn from our mistakes

• We choose hearty vegetables that won’t dissolve in the broth. Therefore, we now steer clear of tomatoes and zucchini.
• To avoid a bitter flavor, we all stay away from cabbage, Brussels sprouts, or other cruciferous vegetables.

Our gluten-free chicken soup recipe

This recipe was contributed by Jeff Albom

Is Jewish penicillin a comfort food at your house?

Read next: Our Favorite Gluten-Free Chicken Recipes: Soups to Full Dinners

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