Jewish Chicken Soup

There’s a kind of quiet magic that happens when a pot of chicken soup simmers on the stove. It’s not just the smell that fills the house — it’s the feeling. Warm, steady, and familiar, like something you didn’t know you were missing until the first spoonful hits.

Jewish Chicken Soup has always had a place in my heart — and in my kitchen. I grew up hearing it called “Jewish penicillin,” the cure for everything from sniffles to heartbreak. But to me, it’s also a ritual. You don’t just make it because you’re hungry. You make it because someone needs it.

The first time I cooked this soup from scratch, I didn’t follow a recipe. I followed instinct — a whole chicken, some carrots, celery, and dill. The broth turned golden, the house smelled like patience, and by dinner, everyone felt just a little bit better. That’s the thing with this soup. It takes time. But it gives back even more.

Short Description

Jewish Chicken Soup is a rich, slow-simmered broth made with a whole chicken, root vegetables, and fresh herbs. Known for its healing warmth and traditional flavor, it’s perfect for holidays, sick days, and everything in between.

Ingredients You’ll Need

For the Broth

• 1 whole chicken (3–4 lbs), skin on, cleaned
• 3 carrots – peeled and cut into chunks
• 2 parsnips – peeled and cut into chunks
• 2 celery stalks with leaves – chopped
• 1 large onion – halved (keep peel on for color)
• 4 cloves garlic – smashed
• 1 small bunch fresh dill
• 1 small bunch parsley (with stems)
• 8–10 whole peppercorns
• Salt to taste
• Water – enough to cover chicken completely (~12 cups)

For Serving (Optional)

• Egg noodles or matzo balls
• Extra chopped carrots
• Fresh chopped dill or parsley

Tools & Equipment

• Large stockpot (at least 6–8 quarts)
• Skimmer or slotted spoon
• Fine mesh strainer or cheesecloth
• Ladle
• Tongs

How To Make Jewish Chicken Soup

Step 1: Build the Base
Place the whole chicken into a large stockpot. Add all the vegetables, herbs, garlic, peppercorns, and enough cold water to cover. Bring to a boil over high heat.

Step 2: Simmer Low and Slow
Once boiling, reduce heat to low. Skim off any foam that rises to the surface. Cover partially and let simmer gently for 2.5 to 3 hours. Stir occasionally and keep the pot mostly covered.

Step 3: Strain and Separate
Carefully remove the chicken and vegetables with tongs or a slotted spoon. Strain the broth through a fine mesh sieve or cheesecloth into another pot. Season with salt to taste.

Step 4: Serve Your Way
You can shred the chicken and return it to the broth, or serve it on the side. Add fresh sliced carrots or cooked noodles if desired. Ladle into bowls and finish with fresh dill or parsley.

Serving and Pairing Suggestions

Serve steaming hot with matzo balls or wide egg noodles. It pairs perfectly with a slice of challah and a small side of pickles.

On holidays, it often starts the meal — but around here, it also shows up when someone’s sick, tired, or just needs a little love.

Storing and Reheating Tips

Room Temperature: Let cool no more than 1 hour before refrigerating.

Refrigerator: Store broth and solids separately for up to 5 days. Skim fat from top if desired.

Freezer: Freeze broth in containers or cubes for up to 3 months. Chicken freezes well too.

To Reheat: Warm gently on the stove over medium-low. Add noodles or matzo balls fresh when serving.

Top Tips for Perfecting

Use a whole chicken with bones for a richer, deeper broth

Don’t rush the simmer — low and slow is key for clarity and flavor

Keep the onion peel on for a golden hue

Tie herbs together with string for easier removal

Strain twice for a beautifully clear broth if serving for a holiday meal

Recipe Variations

1. Matzo Ball Soup.
Add homemade matzo balls for a Passover classic. Make them light or dense depending on your mood.

2. Noodle Version.
Stir in egg noodles just before serving for a hearty and kid-friendly version.

3. Clear Consommé Style.
Strain and chill the broth, then remove fat and reheat for a refined, clear soup ideal for formal dinners.

4. Vegetarian “Mock” Chicken Soup.
Swap chicken for mushrooms and add a bit of olive oil for richness. Keep the same aromatics for depth.

5. Extra Garlic & Ginger.
Add a slice of fresh ginger and extra garlic for immune-boosting flavor when someone’s feeling under the weather.

Estimated Nutrition Info (1 cup serving)

Calories: 120 kcal | Protein: 10g | Carbs: 5g | Fat: 6g

Frequently Asked Questions (FAQs)

1. Can I use just chicken parts instead of a whole chicken?
Yes, but make sure to include bone-in pieces for flavor. Thighs and wings work best.

2. Why does my soup look cloudy?
Cloudiness can come from boiling too hard or not skimming enough. It still tastes great!

3. How do I get the soup to taste more flavorful?
Let it simmer longer, or season more with salt at the end. You can also add a bouillon cube if needed.

4. Can I make it in an Instant Pot?
Yes — pressure cook for 45 minutes, then strain and season. It saves time but may lose a bit of the slow-cooked depth.

5. Is this soup kosher?
Yes, as long as the chicken is kosher and no dairy is used. It’s a staple in many kosher homes.

Conclusion

Jewish Chicken Soup isn’t just food — it’s comfort, care, and connection passed from one generation to the next. Whether it’s a holiday table or a Tuesday night, a bowl of this soup always seems to say: “You’re home now.”

If you’ve never made it from scratch, now’s the time. Slow down, let it simmer, and taste the kind of love you can only ladle from a pot.