Name: Easy Jewish Chicken Soup with Noodles or Matzo Balls Recipe
Prep time: 15 min
Cook time: PT-497896H12M4S
Total time: 1 h 35 min
Cuisine: Jewish
Ingredients: One whole chicken (3 to 4 pounds), broken down into parts OR 4 bone-in skin-on chicken thighs and 2 bone-in skin-on chicken breasts; 1 medium onion or shallot, skin-on and halved; 1 pound carrots (about 8 medium), divided; 1 bunch celery (about 10 stalks), divided; 1 head garlic, halved widthwise; 2 bay leaves; 4 fresh thyme sprigs; Kosher salt (2 teaspoons sea salt for broth plus more to taste); 1 teaspoon black peppercorns; 1 bunch flat-leaf parsley, divided; 1 bunch dill, divided; 4 ounces Jewish egg noodles or regular spaghetti, broken in half; 1 batch gluten-free matzo balls (for serving)

Jump to Recipe·4 from 7 reviews

I absolutely adore making and sharing my Easy Jewish Chicken Soup with Noodles or Matzo Balls Recipe, a dish that feels like a warm hug in a bowl every time I serve it. This soup captures that comforting, nostalgic flavor from the classic Jewish kitchen, where tender chicken, fresh herbs, and vibrant vegetables create a broth so rich and satisfying you just want to dive right in. Whether you’re craving the silky texture of egg noodles or the fluffy goodness of homemade matzo balls, this recipe lets you choose your favorite, making it a perfect go-to for everything from a casual family dinner to special holiday celebrations.

Why You'll Love This Easy Jewish Chicken Soup with Noodles or Matzo Balls Recipe

When I cook this soup, the first thing that always impresses me is the incredible depth of flavor in the broth. The blend of fresh thyme, parsley, and dill alongside roasted garlic and onions creates a fragrant, soothing base that feels like tradition in every sip. The chicken pieces lend the broth a lovely heartiness without overwhelming the delicate balance of herbs and vegetables. I love how it tastes both vibrant and satisfying, perfect whether you’re feeling under the weather or just need something wholesome.

Another reason I’m head over heels for this Easy Jewish Chicken Soup with Noodles or Matzo Balls Recipe is how straightforward it is to prepare. You don’t need fancy ingredients or complicated steps—just fresh produce, simple seasonings, and a bit of patience while it simmers. It’s a recipe that works beautifully for weeknight dinners when you want comfort food without fuss, and it’s equally wonderful for holidays like Passover when you want to impress your guests with something authentic and homemade. Plus, the option to choose between noodles or matzo balls makes it wonderfully versatile and crowd-pleasing.

Ingredients You'll Need

A large metal pot filled with raw ingredients for making broth is shown on a white marbled surface. At the bottom, there are light pink raw chicken pieces forming the first layer. On top of the chicken, thick bright orange carrots are placed randomly. The third layer includes fresh green celery stalks with leaves, adding a fresh texture. Also on top, whole peeled garlic cloves with white papery skins and two halved shallots with purple outer skins are scattered. Sprigs of fresh thyme and a light brown bay leaf lie across the celery, while some black peppercorns are visible around the vegetables. The overall look is fresh and natural with a mix of soft and firm textures. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, essential ingredients that each bring something unique to the soup’s flavor, texture, and color. From the tender chicken to the fresh herbs and crisp vegetables, every item is there for a reason and makes a difference in the final dish.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Chicken (whole or parts): Provides rich flavor and hearty protein that makes the soup satisfying.
Onion or shallot (skin-on and halved): Adds sweetness and depth to the broth as it simmers.
Carrots: Bring a natural sweetness and beautiful orange color to the soup.
Celery: Gives a subtle earthiness and crunch when sliced thin.
Garlic (halved): Infuses the broth with warm, mellow aromatics.
Bay leaves: Add a hint of herbal complexity that unifies the flavors.
Fresh thyme sprigs: Contribute a bright, peppery note that livens up the broth.
Kosher salt: Essential for enhancing all the other flavors in the soup.
Black peppercorns: Provide gentle heat and spice.
Flat-leaf parsley: Brings fresh vibrant green color and a mild flavor boost.
Dill: Adds a quintessential Jewish flavor with its unique herbal brightness.
Jewish egg noodles or spaghetti (optional): Give the soup a comforting, chewy texture when used.
Gluten-free matzo balls (optional): Perfect for a traditional, fluffy addition if you prefer matzo ball soup.

Directions

Step 1: Start by placing your chicken parts in a large stockpot or Dutch oven. Add the halved onion, half the carrots and celery (broken in half lengthwise), the halved garlic head, bay leaves, thyme sprigs, 2 teaspoons sea salt, and black peppercorns. Top everything with half the bunch each of parsley and dill for a fragrant bouquet.

Step 2: Pour enough cold water over the ingredients to cover by an inch (about 12 cups). Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer uncovered, allowing all those flavors to meld for at least an hour.

Step 3: At around 45 minutes into simmering, gently remove the chicken breasts if you’re using them, so they don’t overcook and dry out. Keep them warm while the broth continues developing its beautiful rich color and deep flavor.

Step 4: When the broth is ready after about an hour, carefully take out the remaining chicken pieces with tongs and set aside with the breasts. Then strain the broth through a fine mesh sieve into another pot or bowl to remove the cooked vegetables and bones (which you can save for another stock if desired).

Step 5: While your broth is resting, thinly slice the remaining raw carrots and celery—this gives you that lovely refined texture I like in the finished soup. Finely chop the remaining parsley and dill to finish with fresh herbal notes.

Step 6: Return the strained broth to the stove and add the sliced veggies. Bring it back to a gentle simmer and cook for about 30 minutes until the vegetables soften and the flavors concentrate. Taste and adjust salt as necessary.

Step 7: If you’re making Jewish chicken noodle soup, add the egg noodles or broken spaghetti during the last 10 minutes of simmering so they cook perfectly without losing texture.

Step 8: While the noodles cook, let the chicken cool enough to handle. Then remove the meat from the bones, discarding skin and bones, and break it into rustic chunks—just the right size for spooning into bowls.

Step 9: To serve, add the chicken back into the broth along with the chopped parsley and dill. Ladle the soup into bowls, and if you chose matzo balls instead of noodles, place 2 to 3 fluffy matzo balls in each bowl. Garnish with extra herbs, celery leaves, or a few cracks of fresh black pepper for that inviting finishing touch.

Servings and Timing

This Easy Jewish Chicken Soup with Noodles or Matzo Balls Recipe makes about 8 generous servings, perfect for sharing with family or guests. The prep time is roughly 15 minutes, primarily chopping and organizing ingredients. The broth needs to simmer gently for about 1 hour, plus an additional 30 minutes for cooking the vegetables and finishing the soup. Total time from start to finish is just over 1 hour and 5 minutes. Resting time for chicken cool-down is minimal but important for easy shredding. If you’re making matzo balls from scratch, remember to factor in additional preparation time.

How to Serve This Easy Jewish Chicken Soup with Noodles or Matzo Balls Recipe

A large stainless steel pot filled with clear chicken soup containing shredded white chicken meat, slices of orange carrots, chopped green celery, and fresh green herbs floating on the surface; a long stainless steel ladle is in the pot lifting a mix of chicken, carrot, and greens; the pot sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, presentation and accompaniments are key to making the meal feel special. I like to ladle the hot broth generously over the chicken and veggies, adding a few bright sprigs of fresh dill and parsley on top for a burst of color and aroma. For a classic Jewish touch, pairing with warm challah bread or crispy kugel makes every bite a delightful experience. A side of tangy pickles or chopped scallions always elevates the flavor with a crunch and zest.

For beverages, I often reach for a crisp white wine like a Sauvignon Blanc or a dry Riesling—both cut through the richness of the broth beautifully. If alcohol isn’t your thing, a freshly brewed herbal tea or sparkling water with lemon complements the soup’s soothing qualities perfectly. I usually suggest serving the soup steaming hot or warm to bring out its comforting character, whether for an intimate weeknight dinner or a holiday gathering. Portion-wise, a generous bowl with noodles or 2-3 matzo balls feels just right to fill and satisfy while leaving room for dessert.

Occasions for this soup are endless in my home. It shines as a healing meal when anyone isn’t feeling their best, but it’s equally beloved for Shabbat dinners, Rosh Hashanah, or Passover when matzo balls are traditional. I love how it brings people together around the table, inviting conversation and connection with every spoonful.

Variations

I adore customizing this recipe depending on the occasion or what’s on hand in my kitchen. For a gluten-free version, I swap the traditional egg noodles for gluten-free pasta or just opt for matzo balls made with gluten-free matzo meal. It’s a subtle change that keeps all the comforting flavors intact without sacrificing texture.

If you prefer a vegetarian twist, you can replace the chicken with hearty mushrooms and use vegetable broth as the base. It won’t have the exact same depth as chicken broth, but adding smoked paprika or a splash of soy sauce helps boost umami and warmth. Another fun variation is to add a squeeze of fresh lemon juice at the end for a bright, zingy finish that I sometimes crave after the richness of the broth.

Different cooking methods change the experience too—making the broth in a slow cooker lets me set it and forget it for hours, resulting in a deeply complex stock. Or on busy days, a pressure cooker gives me the same depth in less than half the time. Both methods are great ways to save time without compromising the flavors that make this Easy Jewish Chicken Soup with Noodles or Matzo Balls Recipe so satisfying.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the soup in airtight containers to keep the broth clear and fresh tasting. It will keep well in the refrigerator for 3 to 4 days. I always like to keep the chicken and matzo balls or noodles separate if possible so they don’t get mushy. When you’re ready to enjoy again, simply reheat gently on the stove or in the microwave.

Freezing

This soup freezes beautifully, which is perfect for planning ahead or preserving the comfort of homemade chicken soup anytime. Freeze the broth and cooked chicken separately from the noodles or matzo balls if you can. Use freezer-safe containers or heavy-duty zip-top bags to avoid freezer burn. It will keep well frozen for up to 3 months. When thawing, do so overnight in the fridge before reheating to maintain the soup’s texture and flavor.

Reheating

When reheating, I like to warm the broth slowly on the stove over low to medium heat to avoid boiling, which can dull the flavors. Add the chicken and noodles or matzo balls toward the end so they warm through without becoming overcooked or mushy. Avoid reheating in the microwave for long periods, as it can break down delicate textures. Fresh herbs sprinkled on top just before serving always brighten the flavor again beautifully.

FAQs

Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day once the flavors have had time to meld. I like to prepare the broth and chicken a day ahead, then add fresh vegetables, noodles, or matzo balls just before serving.

What if I don’t have fresh herbs like dill and parsley?

While fresh herbs add a brilliant brightness, you can use dried versions if needed—just use about one-third the amount and add them early in cooking so their flavor infuses well. For best results, fresh is always my top choice.

Are matzo balls necessary for this soup?

Not at all! The beauty of this recipe is its flexibility—you can enjoy it with noodles, matzo balls, or simply as a clear chicken soup with vegetables. It’s all about what you love.

Can I use chicken breasts only?

You can, but I recommend including darker meat like thighs for more flavor and richness. If you do use breasts, just be sure to remove them earlier during cooking so they don’t become dry.

What can I serve alongside this soup?

Traditional sides like challah bread, kugel, or tangy pickles are lovely, but even a crisp green salad or roasted vegetables make a great accompaniment. It’s a versatile dish that pairs well with many options.

Conclusion

I hope you feel inspired to try this Easy Jewish Chicken Soup with Noodles or Matzo Balls Recipe in your own kitchen soon. It’s a delicious, heartfelt dish that brings warmth and connection to any table, and once you make it, I promise you’ll come back to it again and again. There’s nothing quite like the joy of serving a bowl of nourishing homemade chicken soup to loved ones who appreciate not just a meal, but a little comfort in every spoonful.