Goldena Yoiche Ashkenazic Chicken Soup
Transport yourself to the heart of tradition with this comforting **Goldena Yoiche Ashkenazic Chicken Soup**, a cherished staple of Jewish cuisine. This golden, aromatic broth is simmered to perfection with a medley of wholesome ingredients, including a whole chicken, hearty root vegetables like carrots and parsnips, and fragrant herbs like dill and parsley. Slow-cooked for hours, this soup develops a rich, velvety texture and deep flavor that warms the soul. Whether served with tender egg noodles for a modern twist or airy matzo balls for a classic touch, every bowl exudes nostalgia and culinary heritage. Perfect for holidays, Shabbat dinners, or anytime you crave a nourishing hug in a bowl, this recipe is a celebration of simplicity and tradition. Let this savory chicken soup be your go-to for cozy, family-filled gatherings.
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Recipe Information
Ingredients
- 1 item Whole chicken (about 4-5 pounds)
- 5 medium Carrots
- 4 stalks Celery stalks
- 2 medium Parsnips
- 1 large Yellow onion
- 1 bunch Fresh dill
- 1 bunch Fresh parsley
- 2 leaves Bay leaves
- 3 cloves Garlic cloves
- 2 tablespoons Salt
- 1 tablespoon Black peppercorns
- 16 cups Water
- 2 cups Egg noodles (optional, for serving)
- 6 pieces Matzo balls (optional, prepared separately)
Instructions
Rinse the chicken thoroughly and remove any excess fat or feathers. Place it in a large stockpot.
Wash and peel the carrots, parsnips, and celery. Roughly chop them into large pieces and add them to the pot.
Peel the yellow onion and garlic cloves. Leave the onion whole and lightly smash the garlic cloves. Add both to the pot.
Tie the dill and parsley together with kitchen twine and place the bundle into the pot for easy removal later.
Add bay leaves, salt, black peppercorns, and water to the pot, ensuring the chicken and vegetables are fully covered.
Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the top during the first 30 minutes of cooking.
Simmer the soup on low heat, partially covered, for 2.5 to 3 hours. Occasionally stir and skim off any excess fat from the surface to keep the broth clear.
Once cooked, carefully remove the chicken from the pot and set it aside. Strain the broth through a fine-mesh sieve into another large pot or container, discarding the vegetables and herbs.
Let the broth cool slightly and remove excess fat from the surface using a spoon or by chilling the soup to let the fat solidify for easier removal.
Shred the chicken into bite-sized pieces and discard the skin and bones. Return the shredded chicken to the strained broth.
If serving with egg noodles, cook them according to package instructions and add them to individual bowls before ladling in the soup.
Alternatively, serve with matzo balls for a traditional touch. Add the prepared matzo balls directly to the soup before serving.
Garnish each bowl with a small sprig of fresh dill or parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.4 g | 251% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 17618 mg | 766% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 44.2 g | ||
| Protein | 229.5 g | 459% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 976 mg | 75% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5863 mg | 125% | |
*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.
