jewish chicken soup recipe

Written BySheba G Updated On
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The Best jewish chicken soup recipe

I’ve been making Jewish chicken soup for years, and it’s still a staple in our household. My kids love it when I serve it with some crusty bread or matzo balls. The recipe has been passed down from my grandmother, who got it from her mother.

It’s a traditional dish that’s perfect for any occasion, whether it’s a weeknight dinner or a holiday gathering. The best part is that it’s incredibly easy to make and requires minimal ingredients. The key to this recipe is using high-quality chicken and vegetables, which makes all the difference in the flavor and texture of the soup.

I like to use a combination of carrots, celery, and onions, as they add a depth of flavor that’s hard to replicate with other ingredients. The beauty of this recipe is that you can adjust the level of spiciness to your liking by adding more or less paprika. I also love that it’s a great way to use up any leftover vegetables you have on hand.

My kids are always asking for seconds (or even thirds!) , which is a testament to how much they love this dish. When I’m feeling under the weather, there’s nothing like a warm bowl of Jewish chicken soup to soothe my soul and fill my belly.

It’s comfort food at its finest! The health benefits of this recipe are numerous – the chicken provides protein, while the vegetables offer essential vitamins and minerals. It’s also incredibly easy to digest, making it perfect for those with sensitive stomachs.

In short, this recipe is a game-changer for anyone looking for a delicious and comforting meal that’s easy to make and packed with nutrients.

Jewish Chicken Soup

4.9 from 1017 votes

A classic Jewish chicken soup, also known as Jewish penicillin, is a clear, golden broth simmered with chicken, root vegetables, and fresh dill. This comforting soup is traditionally served with matzo balls or noodles and is believed to have healing properties.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Soup

1 whole chicken (3-4 lbs), cut into pieces
2 large onions, quartered
4 large carrots, peeled and cut into large chunks
4 celery stalks, cut into large chunks
1 parsnip, peeled and cut into large chunks
1 small turnip, peeled and quartered
1 bunch fresh dill, tied with kitchen twine
2 cloves garlic, smashed
2 bay leaves
1 tablespoon whole black peppercorns
2 teaspoons salt, plus more to taste
12 cups cold water

For Serving (Optional)

Cooked egg noodles or matzo balls
Fresh dill, chopped for garnish

👨‍🍳Directions

1Place the chicken pieces in a large stockpot.
2Add the quartered onions, carrots, celery, parsnip, turnip, dill bundle, smashed garlic, bay leaves, peppercorns, and 2 teaspoons of salt.
3Pour in 12 cups of cold water, ensuring the chicken and vegetables are fully submerged.
4Bring the pot to a boil over high heat.
5Once boiling, reduce the heat to low to maintain a gentle simmer.
6Skim off any foam or impurities that rise to the surface with a spoon, discarding them.
7This step ensures a clear broth.
8Cover the pot partially with a lid and let it simmer gently for 2 to 2.
5 hours.
9The chicken should be very tender and falling off the bone, and the vegetables should be soft.
10The broth will turn a rich golden color.
11Carefully remove the chicken pieces from the pot using tongs and set them aside on a plate to cool slightly.
12Once cool enough to handle, shred the meat from the bones, discarding the skin and bones.
13Reserve the shredded chicken for serving.
14Strain the remaining broth through a fine-mesh strainer into a large bowl, discarding the cooked vegetables and herbs.
15Taste the broth and adjust seasoning with additional salt if needed.
16If a clearer broth is desired, strain again through a cheesecloth-lined strainer.
17To serve, ladle the hot broth into bowls.
18Add a portion of the shredded chicken and cooked egg noodles or matzo balls if using.
19Garnish with fresh chopped dill and serve immediately.

🔧Equipment

Large stockpot (at least 8 quarts)
Chef’s knife
Cutting board
Kitchen twine
Fine-mesh strainer
Large bowl
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a richer flavor, roast the chicken pieces and vegetables in a 400°F oven for 30 minutes before adding them to the pot. The soup can be refrigerated for up to 5 days or frozen for up to 3 months. Skim off any solidified fat from the surface before reheating.

Watch Video Of How Jewish Chicken Soup Works

This Jewish chicken soup recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day.

One of the best things about this recipe is that it freezes beautifully, so feel free to make a big batch and store leftovers in the fridge or freezer for later use.

❓ Frequently Asked Questions About Jewish Chicken Soup

Q: What is the history behind Jewish chicken soup?

Jewish chicken soup has its roots in Eastern European Jewish cuisine, where it was often served as a remedy for colds and flu.

Q: Can I make this recipe vegetarian or vegan?

No, this recipe requires chicken broth as its base ingredient.

Q: How long does this soup take to prepare?

This recipe takes about 30 minutes to prepare, including chopping vegetables.

Q: Can I store leftovers in the fridge or freezer?

Yes, you can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Is this recipe suitable for babies and toddlers?

No, this recipe contains spices like paprika that may not be suitable for young children.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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