Description
A comforting and flavorful Easy Jewish Chicken Soup recipe, perfect for chilly days or Jewish holidays. This classic soup features tender chicken simmered with aromatic vegetables and herbs to create a rich broth. Optional additions include traditional Jewish egg noodles or gluten-free matzo balls to make it a heartwarming meal.
Ingredients
Chicken and Broth
- 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
Optional Additions
- 4 ounces Jewish egg noodles or regular spaghetti, broken in half
- 1 batch gluten-free matzo balls (for serving)
Instructions
- Make the broth: Place the chicken parts at the bottom of a large (at least 6 quart) stockpot or Dutch oven. Add the onion, half the carrots and celery (both broken in half lengthwise), garlic head, bay leaves, thyme, 2 teaspoons sea salt, black peppercorns, and half the parsley and dill. Reserve the remaining herbs and vegetables for later.
- Add water and bring to a boil: Cover the ingredients with water by at least 1 inch (minimum 12 cups). Bring the soup to a boil, then reduce heat to a gentle simmer.
- Simmer the broth: Cook uncovered for at least 1 hour. At 45 minutes, remove the chicken breasts if using, to prevent overcooking. After 1 hour, remove the remaining chicken pieces and set aside.
- Strain the broth: Pour the broth through a fine mesh sieve into a second large pot or bowl. Discard or freeze the strained vegetables and bones for future stock.
- Prep remaining vegetables and herbs: Thinly slice the reserved carrots and celery. Finely chop the reserved parsley and dill. Set aside.
- Simmer vegetables in broth: Add the chopped carrots and celery to the strained broth and bring to a gentle simmer. Cook about 30 minutes until vegetables are tender and broth is more concentrated. Season with additional salt as needed.
- Add noodles (optional): If using egg noodles or spaghetti, add them during the last 10 minutes of simmering.
- Prepare chicken meat: When chicken is cool enough to handle, remove meat from bones, discard skin and bones, and break meat into rustic chunks.
- Combine and serve: Add the chicken meat back to the soup along with the chopped parsley and dill. Ladle soup into bowls. If using, add 2 to 3 gluten-free matzo balls per bowl. Garnish with additional herbs, celery leaves, or cracked black pepper. Alternatively, refrigerate or freeze for later.
Notes
- Removing chicken breasts early prevents white meat from drying out.
- Strained vegetables and bones can be frozen to make another batch of stock later.
- Use gluten-free matzo balls to keep the soup gluten-free if desired.
- Adjust salt to taste during the final seasoning stage.
- The soup can be stored refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes simmer + 30 minutes simmer for veggies = 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
