Here’s a classic Jewish Chicken Soup recipe, often lovingly referred to as “Jewish penicillin” for its comforting and healing qualities. This is the traditional version typically served on Shabbat or holidays like Passover.
Classic Jewish Chicken Soup (with Matzo Balls optional)
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 2–3 hours
Ingredients:
For the soup:
1 whole chicken (3–4 lbs), or 3–4 lbs of bone-in parts (with skin)
10 cups water (or enough to fully cover the chicken)
4 large carrots, peeled and cut into chunks
3 stalks celery with leaves, cut into chunks
1 large onion, peeled and halved
1 parsnip, peeled and chopped (optional but traditional)
1 turnip, peeled and chopped (optional)
1 bunch fresh dill (essential!)
1 bunch parsley (optional)
2–3 garlic cloves (optional)
Salt and pepper to taste
Optional for serving:
Cooked egg noodles or matzo balls
Extra fresh dill for garnish
Instructions:
Prepare the chicken: Rinse and clean the chicken. Remove excess fat and any leftover feathers. Place it in a large stockpot.
Add vegetables and herbs: Add carrots, celery, onion, parsnip, turnip, dill, and parsley to the pot.
Add water: Pour in enough cold water to cover everything—about 10 cups.
Boil and skim: Bring to a boil. As it begins to boil, skim off any foam/scum that rises to the top with a spoon. This keeps the broth clear.
Simmer: Once skimmed, reduce heat to low and partially cover. Simmer gently for 2 to 3 hours.
Strain the broth: Remove chicken and vegetables. Strain broth through a fine sieve. You can keep some carrots and chicken for serving.
Season: Add salt and pepper to taste. Return strained broth to the pot and keep warm.
Serve: Shred some of the chicken and slice some carrots back into the soup. Add matzo balls or noodles if desired. Garnish with extra dill.
Notes:
Matzo Balls: If you want to include them, prepare separately using matzo meal, eggs, oil, and seltzer (for fluffiness).
Freezer Tip: This soup freezes beautifully. Store broth separately from noodles or matzo balls.
