For an even richer flavor, consider using homemade chicken stock instead of water. Add a few cloves of garlic to the pot along with the chicken and onions for an extra layer of depth. Feel free to adjust the amount of vegetables to your liking. This soup freezes well, making it a great option for meal prepping. Simply let it cool completely before transferring it to airtight containers and freezing. This recipe is easily doubled or tripled to serve a crowd.
Classic Jewish Chicken Soup
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PREP TIME40 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 55 mins
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SERVING12 People
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VIEWS57
Embrace the comforting warmth of this classic Jewish Chicken Soup, affectionately known as 'Jewish Penicillin.' A symphony of flavors meld together in this nourishing broth, promising solace and satisfaction with every spoonful. Even better the next day, this soup is a hug in a bowl. Serve with matzo balls, noodles, fresh bread, or biscuits for a complete and heartwarming meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol48 mg
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Fiber5 g
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Protein19 g
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Saturated Fat1 g
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Sodium283 mg
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Sugar6 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
45 mins
In a large pot, combine the whole chicken and chopped onions. Pour in enough water to completely cover the chicken and vegetables. Season generously with dried dill, dried parsley, salt, and ground black pepper. Bring the mixture to a boil, then reduce the heat to medium-low, and gently simmer for 45 minutes.
02
Step
0 mins
Carefully skim and discard any foam that rises to the surface of the simmering liquid to ensure a clear and flavorful broth. Remove the chicken from the pot and transfer it to a cutting board. Once it's cool enough to handle, remove as much meat from the bones as possible and cut it into bite-sized chunks.
03
Step
25 mins
Return the broth to a rolling boil. Add the carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling broth. Reduce the heat to medium-low and cook until the vegetables are tender, approximately 20 minutes. Stir in the cooked chicken and chicken bouillon granules. Season again with salt and pepper to taste. Cook until the chicken is heated through, about 5 minutes. Serve hot and enjoy!
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Shanny Fahey
Jul 1, 2025I added matzo balls and it was the perfect meal for a cold winter night.
Kade Von
May 29, 2025The bouillon granules added a nice depth of flavor.
Justen Adams
Apr 23, 2025I used fresh herbs instead of dried, and it made a big difference.
Jannie Schowalter
Apr 19, 2025Washing the leeks was a pain, but it's definitely worth it to avoid any grit in the soup.
Henry Dare
Apr 10, 2025A squeeze of lemon juice at the end really brightens up the flavors.
Abby Wunsch
Jan 13, 2025The instructions were easy to follow, and the soup turned out great.
Justen Adams
Dec 22, 2024This soup is so comforting and flavorful! My family loves it.
Juliana Torp
Nov 22, 2024Freezing this soup is a lifesaver for busy weeknights.