Jewish Chicken Soup is more than just a dish—it’s a symbol of comfort, tradition, and healing. Often lovingly called “Jewish penicillin,” this golden, aromatic soup has been passed down through generations, served at family gatherings, Shabbat dinners, and holidays like Passover.
Chicken Soup:
Slow-simmered with chicken, root vegetables, and fragrant herbs, this soup is simple yet deeply nourishing. Its clear broth, rich flavour, and tender chicken make it a timeless favorite for both everyday meals and special occasions.
History:
Jewish Chicken Soup traces its roots to Eastern European Ashkenazi Jewish communities. In colder climates, long-simmered soups were economical, nutritious, and warming. Over time, this humble dish became a cultural staple, associated with care, recovery from illness, and family unity. Each household developed its own variation, but the essence—clear broth and pure flavor—remains unchanged.
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Jewish Chicken Soup
Ingredients
- 1 whole chicken (about 1.5–2 kg), cut into pieces
- 3 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 large onion, halved
- 4 cloves garlic (optional)
- 1 parsnip, sliced (optional but traditional)
- 1 small bunch fresh dill
- 1 small bunch fresh parsley
- 1 bay leaf
- 8–10 cups water
Instructions
- Place chicken pieces in a large stockpot and cover with water.
- Bring to a gentle boil, then skim off any foam from the surface.
- Add carrots, celery, onion, parsnip, garlic, bay leaf, and peppercorns.
- Reduce heat to low and simmer uncovered for 1½ to 2 hours.
- Add salt during the last 30 minutes of cooking.
- Garnish with fresh dill and parsley before serving.
Notes
- Skimming foam ensures a clear, clean-tasting broth.
- Simmer gently—never boil hard.
- Fresh herbs add authentic flavour.
- Straining is optional if you prefer rustic soup.
- Broth tastes better the next day.
Tips for Chicken Soup:
- Use a whole chicken for the richest flavor.
- Add parsnip for subtle sweetness.
- Chill and remove fat for a lighter soup.
- Serve with matzo balls or egg noodles if desired.
- Freeze broth in portions for later use.
FAQs for Chicken Soup:
Q1: Why is it called Jewish penicillin?
Because it’s traditionally believed to help heal colds and provide comfort.
Q2: Can I make it in a slow cooker?
Yes, cook on low for 6–8 hours.
Q3: Is it served clear or thick?
Traditionally clear.
Q4: Can I add noodles?
Yes, but cook noodles separately and add before serving.
Q5: How long does it last?
Up to 4 days refrigerated, 3 months frozen.
Conclusion:
Jewish Chicken Soup is a beautiful example of how simple ingredients can create deep flavor and emotional warmth. Whether enjoyed for health, heritage, or pure comfort, this classic soup continues to nourish both body and soul—just as it has for generations.