Leah's Chicken Soup

Leah's Chicken Soup

12
VIKINGBABE02 0

"Jewish Penicillin that even my mother-in-law likes. This is a traditional chicken soup, all-purpose in nature. The secrets to excellent chicken soup include the parts you use, what you do with everything, and patience (even though this takes only about an hour to make)."

Ingredients

1 h 15 m servings 283 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 42.7 g
  • 85%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chicken quarters in the largest pot you own with the onions, carrots and celery. Fill the pot with cold water 3/4 full. Season with salt and pepper and place over medium heat. Bring to a boil, then reduce heat and simmer, covered, 45 minutes to 1 hour, skimming foam as necessary.
  2. Stir the dill into the pot and cook 5 minutes more. Remove from heat, uncover, and let cool to lukewarm.
  3. Remove the chicken. Get another big huge receptacle and pour the soup through a sieve into it. (Discard useless destroyed vegetables and stray chicken parts.) Refrigerate or freeze for future use. When cool enough to handle, shred or chop chicken meat for future use.
  4. Authors notes: Put some of this stock away in the freezer for recipes -- it's good to add to a turkey roasting pan instead of water, to rice, and to just about everything else -- or emergencies such as company, illness or tsuris. If you want to make soup, put some of the stock on the stove in a soup pot (not the big one unless you're feeding mishpocha). When it's about ten minutes before serving time, add some of the chicken, carrot coins, extra fine egg noodles, or celery.

Reviews

12
  1. 13 Ratings

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Most helpful

Good recipe...just a few notes. For "traditional" stock, use poultry seasoning and bay leaves instead of dill. Also, I suggest removing the fat from the chicken first. It's advisable to bring...

Most helpful critical

Pretty bland. Not a fan of the dill, it gave it a funny flavour. However, I did use dried dill weed. My kids normally love chicken soup. But neither one would eat this.

Good recipe...just a few notes. For "traditional" stock, use poultry seasoning and bay leaves instead of dill. Also, I suggest removing the fat from the chicken first. It's advisable to bring...

I've never thought about adding dill to my stock - I'll have to try that some time. Just a note: it is not necessary to peel and/or chop your vegetables before adding them. Just wash them good...

This made great chicken stock and was pleased with the over all result but the dill added a "mystery" flavor that I didn't care for. Next time I will leave out the dill.Okay...I have to add on ...

This is my mothers recipe for chicken soup! My family loves it,its just the best.i've substituted dried dill weed, its just as good.

Pretty bland. Not a fan of the dill, it gave it a funny flavour. However, I did use dried dill weed. My kids normally love chicken soup. But neither one would eat this.

Leah, you saved the day. I am an newlywed and my husband had his first cold as a married man. Fortuantely I was able to make some "Jewish Penecillin" and now he's cured. He said my (your) chicke...

Add a peeled parsnip split lengthwise to soup pot. This give a gardeny taste. Discard after cooking with all other veggies.

Leah, this soup brings back many wonderful memories of family and holiday gatherings. It is very similar to my mother's except for the Dill - which adds a nice touch. I will be making this for...

The real deal. Chicken soup the way my grandma and mom made it, and the way I've just started to make it myself.