A hot bowl of delicious food-based “penicillin soup” can be just what your body needs, yet it contains not a trace of prescription penicillin! What a wonderful and powerful way to give your health a boost during the winter months, and if need be, any time of the year.
Learn how to make this homemade soup with bone broth, herbs, and spices that can help fight colds and infections, using natural antibacterial and antiviral ingredients like thyme, garlic, turmeric, and black pepper.
Prescription penicillin one gets from the doctor is derived from mold. I’ve often wondered if my present day mold sensitivity and allergies are secondary to getting several rounds of pharma penicillin (made from mold) in my childhood.
Sometimes called “antibiotic soup” or “Mother Nature’s penicillin”, a number of cultures have their own unique interpretations of this medicinal culinary masterpiece.
Most of us will know it as the humble homemade chicken soup! However, this is no ordinary chicken soup. This ‘antibiotic’ chicken soup recipe is packed with enough vitamins and minerals to, not only cure a cold, but maybe even keep you from catching one to begin with!
Instead of using traditional chicken stock, I opt for bone broth made from only organic, truly free-range chicken or grass-fed, grass-finished beef (NEVER conventionally raised, caged chicken or feed lot beef) for it’s many anti-aging and health benefits.
Properly sourced bones for broth are far more nutritious than chicken stock, packed with protein, minerals, collagen, electrolytes, and vitamins. If you missed my article on making bone broth, here it is again!
Prescription Penicillin vs. Truly Natural Antibiotic Chicken Soup
Taking a prescription antibiotic comes with a high risk of lowering your body’s natural immune response. Penicillin works by destroying bacteria (both good and bad) within the body and preventing their spread, which means that it can cause both antibiotic resistance and altered forms of these bacteria.
One study I write about shows penicillin, even low-doses of penicillin (Ampicillin, etc.), may increase aggressive behavior and long-term behavioral changes – especially in children.
You’re much better off supporting the body’s natural immune process whenever possible.
Natural penicillin soup is an impressive alternative to antibiotics and the best part… it’s food! Anyone can enjoy the benefits (including children).
For this recipe, I’ve chosen powerful herbs that carry similar medicinal attributes to antibiotics.
Homemade Penicillin Soup Recipe
For this recipe you will need:
• 8 cups of broth made from organic bones
• 2 cups of cooked organic, free-range chicken (from a vetted local source) diced into bite-size pieces and set aside
• 2 carrots, chopped
• 2-4 stalks of celery, chopped
• 1 or 2 onions, chopped
• 1 heaping tablespoon minced garlic (about 5-6 cloves)
• 1 tsp fresh or dried rosemary sprigs
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 1 teaspoon organic turmeric powder
• 4 teaspoons of pink Himalayan salt or Celtic sea salt
• optional, 1 cup of protein-rich noodles (like gluten-free, brown rice Tinkyada noodles, which hold their shape and never go mushy)
• optional, 1 teaspoon dried parsley, chopped or oregano
• optional, a scoop of various mushroom powder
Step 1: Add carrots, onions, and celery to a medium-sized pot. Add enough bone broth to cover the vegetables completely and cook on medium heat until it reaches a simmer. Then, turn your heat down to medium-low and let it simmer.
Step 2: Add the garlic, thyme, blk. pepper, salt and rosemary. Continue to simmer until the veggies become soft- about 30 minutes.
Step 3: Add the noodles and the turmeric and cook for 10–15 minutes or until done.
Step 4: Add the already-cooked chicken. Remove from heat and sit for 5–10 minutes before scooping into bowls.
Note: You can get a extra nutrient density by adding one or 2 adaptogenic mushroom powders if you have them on hand. Add a scoop of lion’s mane, reishi, or chaga mushroom powder to your soup towards the end of the cooking process.
Adaptogenic mushrooms are incredible for the immune system, in addition to helping our bodies restore balance and manage stress.
As a soup person, this penicillin soup checks my every box: easy, nutritious, warming, satisfying, healing, quick, and simply delicious comfort food!
During cold and flu season, there’s nothing that makes one feel more cheered and renewed than this penicillin soup.
“Soup is the song of the hearth… and the home.” ~Louis P. De Gouy
***For the Full Spike Protein Protocol to protect from transmission from the “V” and to help those who took the “V”, go here.
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Charles Tiberend
Hi Jacqueline,
You may have heard from or conversed with me as Sativarg in the past.
Please beware of bone broths from animals fed and watered fluoride contaminated things. Fluoride is shunted to bones by Nature to help to protect Life in Earth. As a result and in our covertly drugged world bone broth is a great way to get lots of the worst kind of fluoride. I am sorry but it is been observed objectively to be the sad truth. People who are close to saturation in fluoride become very sensitive for the rest of their lives thus they become fluoride canaries for the rest of us. Chicken that is raised in conventional American farms can cause severe reactions in the sensitive. I imagine that neck bone broth… ox tail and such are similar.
Perhaps there are sources of clean chicken and other bones but knowing for sure means knowing the farmer in my opinion.
I note your information on lead and bone broth but wonder why you are not including fluoride?
quoted from your other chicken broth content…
“”than 12 hours. The logic goes that cooking bones for long periods (over 12 hours) releases some lead which is naturally stored in bones. But the bottom line (and clearly explained by Dr. Chris Kresser here), is “given that the levels of lead in the chicken broth tested in the Medical… “”
Ironically Chicken bone char is being investigated for it’s uptake of fluoride? or The Extremely High Adsorption Capacity of Fluoride by Chicken Bone Char (CBC) in Defluoridation of Drinking Water in Relation to Its Finer Particle Size for Better Human Health – PMC — https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316764/
from the same publication though…
“”new-study-finds-alarming-fluoride-levels-in-chicken
“A typical quarter of a chicken is about 375 grams and if it is assumed that the fluoride content in the feathers is equivalent to the average of the concentrations in bones and meat, a serving of quarter in a meal exposes the consumer to between about 1.0 mg of fluoride to 14.1 mg of fluoride with an average of 4.5 mg of fluoride per meal.
Search domain ncbi.nlm.nih.govhttps://www.ncbi.nlm.nih.gov › pmc › articles › PMC6316764″”
How much more then if you boil the bones where Nature wisely deposited the toxin?
How much in a healthy chicken raised in a clean environment?
but how to be sure your chicken is clean? and you get what I am spamming about?
Gravitas from Sativarg… sorry
blessings
chuck 🔥 💖 🔥
Jacqueline
Hi, Charles, I agree with much of what you wrote, but we can avoid those traps pretty easily but being aware of the source of your meats:
I wrote in the post: “I opt for bone broth made from only organic, truly free-range chicken or grass-fed, grass-finished beef (NEVER conventionally raised, caged chicken or feed lot beef) for it’s many anti-aging and health benefits.
Properly sourced bones for broth are far more nutritious than chicken stock, packed with protein, minerals, collagen, electrolytes, and vitamins. If you missed my article on making bone broth, here it is again!, packed with protein, minerals, collagen, electrolytes, and vitamins. If you missed my article on making bone broth, here it is again!
These 2 post allude to some of the details:
https://deeprootsathome.com/8-age-defying-reasons-why-i-drink-bone-broth/
https://deeprootsathome.com/nutrient-dense-broth-for-cold-and-flu-season/
Thank you for your input. ~Jacque
Charles Tiverend
Hi,
thank you for your kind reply…
I did not get a notification Email and I did check spam. Hmmm…
I am sorry I did not find your advice about sourcing your meats from only healthy farms. I should have searched the article better. I should have known you were on top of the whole fluoride in meats and bones thing.
I was devastated when I found out how much fluoride was in chicken. I am indigent and on SSI and blind and a sorry sort of sot…
So I can only ever afford canned chicken from Aldi… LOL and that is probably floating in Fluoride.
Near here is Fresh Thyme stores with lots of organic everything but if I can not test for fluoride then I do not trust. So much fraud now as it bets harder and harder to be organic and survive the regulations minefields.
Best to raise your own but not in a low income apartment that is not at all apart from the others here.
personal problems showing sorry
blessings
chuck 🔥 💖 🔥
Jacqueline
Charles, it’s sad and scary how hard life is getting for most of us – but not the corrupt and evil elite!
I just hope more people wake up to all the corruption, fear-mongering, and deception out there!
I am praying for you now and hope that things get better for you! For me, a wretch, Jesus is my help and my Savior, literally!
I do appreciate your thoughts.
May the Lord bless you!
Jacqueline
Sue Beer
Every year at Thanksgiving, after we have had our fill, the bones go in our big pot, and we do soup. We throw the kitchen sink in the soup. The turkey is more or less free range. We go to a farm and have turkey kill as we butcher all of her birds, and we choose ours to buy. Been doing this for 20+ years. Nothing like it.
Katie
Yay! We love our chicken soup. Our kids sell meat birds every year and we’re “stuck” with the heads, necks, feet and offal. We make the BEST broth with the heads, necks and feet. And we make the best pate with the hearts, gizzards and livers! Chicken Offal Pate on homemade sourdough toast with a side of sauerkraut! If I’m having a grain-free day, I just mix pate with the sauerkraut and I feel so nourished.
Some of our meat bird customers are immigrants who do buy the whole chicken (including extras) and sometimes they just buy the extras (including intestines!).
We’re always so thankful to be able to use all those nutrient-dense extra parts.
Cheers!
Katie