Classic Jewish Chicken Soup1 Reviews
- Prep: 20 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 30 min
“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!” - by D. LICIOUS
Original recipe yields 12 servings
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 200 cal
- 4.7 g
- 21.2 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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 kohlrabi o..." See morer parsnips, so I increased the carrots and potatoes and added a cut up turnip. I also didn't add the bouillon granules, but since I cooked the chicken longer, I didn't need the extra chicken flavor boost. I added a bag of kluski noodles at the same time I added the cut up chicken, and it turned out really well. With some good crusty bread, this makes a great comfort food meal. Giving it only three stars because of the problem with the initial cooking time, otherwise would be a solid a high four."
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