Classic Jewish Chicken Soup
Warm, comforting, and steeped in tradition, Classic Jewish Chicken Soup is the ultimate remedy for the soul—and your taste buds. Made with a whole chicken slowly simmered alongside hearty vegetables like carrots, celery, parsnip, and aromatic herbs like fresh dill and parsley, this golden broth is rich in flavor and nutrition. The gentle cooking process ensures the soup is packed with depth, while optional additions like tender egg noodles make it even more satisfying. Perfect for holiday gatherings, family dinners, or when you're feeling under the weather, this timeless recipe is easy to prepare yet undeniably wholesome. Whether enjoyed as is or paired with matzo balls, this soothing chicken soup is your go-to bowl of comfort.
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 16 cups Water
- 4 large Carrots
- 4 stalks Celery
- 1 large Onion
- 1 large Parsnip
- 1 bunch Fresh parsley
- 1 bunch Fresh dill
- 3 whole Garlic cloves
- 1 Bay leaf
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 8 ounces Egg noodles (optional, for serving)
Instructions
Place the whole chicken into a large stockpot, ensuring it fits comfortably.
Pour in the water until the chicken is fully submerged, approximately 16 cups. Bring the water to a boil over medium-high heat.
Once boiling, skim off any foam or impurities that float to the surface using a spoon or skimmer.
Reduce the heat to low and add the carrots (peeled and cut into large chunks), celery (sliced into large pieces), onion (peeled and halved), parsnip (peeled and cut into large chunks), parsley (roughly chopped), dill (roughly chopped), garlic cloves, and bay leaf.
Stir in the salt and black pepper, ensuring the seasonings are evenly distributed in the liquid.
Cover the pot with a lid, leaving it slightly ajar, and let the soup simmer gently for approximately 2.5 hours. Stir occasionally and check for seasoning, adjusting the salt and pepper as needed.
After 2.5 hours, remove the chicken from the broth and set it aside to cool slightly, about 10 minutes. Skim any additional fat from the surface of the soup if desired, or use a fat separator for a leaner broth.
Shred the chicken meat and discard the skin and bones. Set the shredded meat aside for serving or return it to the pot if preferred.
For optional egg noodles, cook them according to the package instructions in a separate pot. Drain and set them aside.
Strain the soup through a fine mesh sieve for a clearer broth, or leave the vegetables in for a heartier texture.
Serve the soup hot with shredded chicken and a few chunks of vegetables in each bowl. Add cooked egg noodles if desired.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 5325 mg | 232% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 33.2 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3406 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
