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i'm stephanie

I'm a functional nutritional therapy practitioner, restorative wellness practitioner, certified holistic health coach, and educator. I inspire individuals to take back their health with real food so they can finally get to the root cause of dysfunction and restore wellness within themselves. I reside in Boise, Idaho where I enjoy spending time outdoors, drinking copious amounts of tea, cuddling with cats, and reading good books. 

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Bubbe's Jewish Penicillin

If you're feeling under the weather, you need to make yourself some of this traditional "feel-better" soup. I use homemade chicken broth for this recipe. You can use homemade as well, or pick up some pre-made broth. Bonafide Provisions makes a great one. Kettle and Fire has a good one too. And if there's a bug going around your house, you can help your family feel better with this chicken soup as well.

I make a whole chicken and broth in my Instant Pot at the same time. Simply take a whole chicken, place two carrots, two ribs of celery, a quartered yellow onion, four smashed cloves of garlic, a teaspoon of peppercorns, a teaspoon of apple cider vinegar, salt to taste, and some fresh herbs (I've used sage, thyme and rosemary) and place them all in your Instant Pot. Cover with water so that everything is underneath the water. Set the machine to pressure cook for 60 minutes. It will take about 20 minutes to come to pressure. When the time is up, let it sit and slow release for 10 minutes before releasing the pressure valve. Then take the chicken and shred it up. Set aside to use in recipes such as this soup, chicken salad, or any other recipe that you'd use shredded chicken for. Take the liquid and set aside. Discard the rest of the ingredients, or find some other use for them if you'd like.

Now that you have your broth and your shredded chicken, you're ready to make Bubbe's classic Jewish Penicillin, which is just a basic and comforting chicken soup. Some recipes call for matzo balls. I like to keep mine gluten free, so I don't add them. But you can add some if you'd like.


(for 1 bowl of soup)

  • 8-12 ounces of chicken broth

  • 1 carrot, sliced

  • 1 celery rib, diced

  • ¼ yellow onion, chopped

  • 1-2 cloves garlic, minced

  • 1 tbsp avocado oil or chicken schmaltz from the broth

  • 4 oz. shredded chicken

  • Dill for garnish


  1. Add fat of choice to a soup pot. Throw in celery, onions, and carrots and stir to lightly cook for about 1-2 minutes.

  2. Add in garlic and stir together for about 30 more seconds.

  3. Add broth and bring to a boil.

  4. As soon as it starts to boil, remove from heat and stir in the pre-cooked, shredded chicken.

  5. Serve in a bowl and add dill for garnish.


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