Reform Jewish Penicillin

For the soup (Jewish Penicillin):

• 3 pounds chicken wings, or a mixture of wings and thighs
• 2 quarts water (or to cover the chicken and vegetables)
• 2 carrots (My husband likes to eat the soup carrots so I peel them first.)
• 2 onions, quartered
• 2 parsnips
• 2 stalks celery, preferably with leaves
• A big handful of fresh parsley
• 4 cloves of garlic, lightly smashed
• 1 tablespoon kosher salt
• 1/2 pound fine egg noodles

1. Put everything except the noodles in a big soup pot over medium-high heat. Bring it to a boil, then reduce the heat and simmer, uncovered, for about 2 hours, periodically skimming off any foam and debris that rise to the surface.
2. Make the sauce, below, while the soup is, as we say, souping. Refrigerate it so that the flavors can meld together.
3. Remove the chicken and vegetables. Reserve chicken, onions and carrots (if desired), and bring broth to boil again until it is reduced by about 1/3. (This will concentrate the flavors.) Taste and add salt and pepper as desired.
4. Take the chicken meat off the bones, and discard the bones. Cook the noodles according to the package instructions. Ladle soup into a bowl, and add in some shredded chicken, a carrot, some onion and the noodles.

For the Patagonian Pebre Sauce (Reform it.)

• 1 cup finely chopped tomatoes (It’s winter; I use Pomi or Muir Glen)
• 1 small sweet onion, finely chopped
• 1/4 cup finely chopped Italian parsley
• 1/3 cup good olive oil
• 1/4 cup sherry or red wine vinegar
• 2 teaspoons smoked paprika
• 1/2 teaspoon cayenne
• 1/2 teaspoon kosher salt

1. Mix everything together. Taste it, and adjust seasoning as desired. (It will keep in the refrigerator for about a week, but bring it to room temperature before serving.) Stir a tablespoon or two into the chicken noodle soup. Get well soon!