Jewish Chicken Soup
Jewish Chicken Soup is a slow-cooked, clear broth made with chicken, carrots, celery, onion, and herbs.It is light yet flavorful, comforting without being heavy.Perfect on its own or with matzo balls or noodles.A timeless recipe cherished for both taste and tradition.
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.