best jewish chicken soup recipe

The Best best jewish chicken soup recipe

Classic Jewish Chicken Soup (Grandma’s Recipe)

4.7 from 1923 votes

A comforting and nourishing Jewish chicken soup with tender chicken, flavorful broth, and classic matzo balls. This recipe is a staple for holidays and healing, packed with rich tradition and warmth.

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Prep Time20 mins

Cook Time2 hours 30 mins

Resting Time0 mins

Total Time2 hours 50 mins

Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken Soup

• 1 whole chicken (3-4 lbs), cut into 8 pieces
• 1 large onion, quartered
• 3 carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 1 parsnip, peeled and cut into chunks (optional)
• 1 turnip, peeled and cut into chunks (optional)
• 1 leek, cleaned and sliced (optional)
• 1 bunch fresh dill, tied with twine
• 1 bunch fresh parsley, tied with twine
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 1 tbsp kosher salt (adjust to taste)
• 10 cups water (or enough to cover)
• 2 tbsp vegetable oil

For the Matzo Balls (Optional)

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup schmaltz (chicken fat) or vegetable oil
• 1/4 cup chicken broth (from the soup)
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ginger (optional)

👨‍🍳Directions

1. 1
   Rinse the chicken pieces under cold water and pat dry with paper towels. Trim excess fat and skin if desired.
2. 2
   In a large stockpot, heat vegetable oil over medium-high heat. Add the chicken pieces in batches and brown lightly on all sides, about 5 minutes per batch. Remove and set aside.
3. 3
   In the same pot, add the onion, carrots, celery, parsnip, turnip, and leek (if using). Sauté for 5 minutes until slightly softened.
4. 4
   Return the chicken to the pot. Add water, dill, parsley, bay leaves, peppercorns, and salt. Bring to a boil, then reduce heat to low. Skim off any foam that rises to the surface.
5. 5
   Cover and simmer for 1.5 to 2 hours, until the chicken is tender and the broth is flavorful. Occasionally skim off excess fat.
6. 6
   Remove the chicken from the pot and set aside to cool. Once cool enough to handle, shred the meat, discarding the skin and bones. Return the shredded chicken to the pot.
7. 7
   Strain the broth through a fine-mesh strainer into a clean pot or large bowl, discarding the vegetables and herbs. Return the broth to the pot and adjust seasoning with salt if needed.
8. 8
   For matzo balls: In a mixing bowl, whisk eggs until frothy. Add schmaltz (or oil), chicken broth, salt, pepper, and ginger (if using). Stir in matzo meal until just combined. Cover and refrigerate for 30 minutes.
9. 9
   Bring a large pot of salted water to a boil. Wet your hands and form the matzo mixture into 1-inch balls. Drop them into the boiling water and cook for 20-25 minutes, until fluffy and cooked through.
10. 10
    To serve, ladle the hot broth into bowls. Add shredded chicken and 2-3 matzo balls per bowl. Garnish with fresh dill or parsley if desired.

🔧Equipment

• Large stockpot (8-10 quarts)
• Wooden spoon
• Slotted spoon
• Fine-mesh strainer
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Knife and cutting board
• Tongs

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 95mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: For a clearer broth, avoid boiling vigorously. For extra flavor, roast the vegetables before adding them to the pot. The soup tastes even better the next day! Store in the refrigerator for up to 3 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Jewish Chicken Soup (Grandma’s )

1. What makes Jewish chicken soup different from other chicken soups?

Jewish chicken soup, often called “Jewish penicillin,” is distinct for its rich, golden broth and deeply flavorful base. Unlike many other chicken soups, it typically includes a mix of aromatic vegetables like onions, carrots, celery, and parsnips, along with fresh dill and parsley. The broth is simmered for hours to extract maximum flavor from the bones, often with a whole chicken or chicken pieces. Some versions also include matzo balls or noodles, making it heartier and more comforting.

2. Should I use a whole chicken or just chicken parts for the best flavor?

Both methods work, but using a whole chicken (or a combination of chicken parts with bones) will yield a richer, more gelatinous broth. The bones and connective tissues release collagen, which gives the soup its signature silky texture. If you prefer convenience, chicken thighs and drumsticks (with skin and bones) are excellent choices. For a lighter broth, you can use boneless, skinless chicken breasts, but the flavor won’t be as deep.

3. How long should I simmer the soup for the best results?

For the most flavorful broth, simmer the soup for at least 2 to 3 hours on low heat. This allows the collagen from the bones to break down, creating a rich, velvety texture. If you’re short on time, a minimum of 1.5 hours will still produce a good broth, but longer simmering is ideal. Avoid boiling vigorously, as this can make the broth cloudy and toughen the chicken.

4. What are the best vegetables to include in Jewish chicken soup?

The classic “holy trinity” of vegetables for Jewish chicken soup includes onions, carrots, and celery, often called mirepoix. Many recipes also add parsnips for a slightly sweet, earthy flavor. Fresh herbs like dill and parsley are essential for brightness, while garlic and leeks can add extra depth. Some variations include turnips or fennel for a unique twist. The key is to cut vegetables into large chunks so they don’t disintegrate during long simmering.

5. Can I make Jewish chicken soup in a slow cooker or Instant Pot?

Yes! Both methods work well:
– Slow cooker: Add all ingredients (chicken, vegetables, herbs, and water) and cook on low for 6-8 hours or high for 4-5 hours. Strain the broth and shred the chicken before serving.
– Instant Pot: Use the soup setting for 30-40 minutes on high pressure, followed by a natural release. For deeper flavor, sauté the vegetables first using the sauté function before pressure cooking. While these methods are convenient, traditional stovetop simmering still yields the richest broth.