Classic Jewish Chicken Soup

Classic Jewish Chicken Soup

3
Jennifer Feher 2

"A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!"

Ingredients

1 h 30 m servings 200 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
  2. Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
  3. Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.
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Reviews

3
  1. 4 Ratings

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Love the flavors, but the chicken needs to cook longer. I cooked the chicken almost two hours before I removed it and cut it up. I also made a few other changes - grocery store didn't have kohl...

Perfect as-is... I can't imagine cooking the chicken for 2 hours unless you like chicken mush. This was wonderful and needs no tweaking. Thanks for sharing!

I make this recipe every year for a dinner course after the Pesach Seder. My family and community love this recipe. As stated above I add matzo balls at the end to add to the festival meal! Chag...