Jewish Chicken Soup
Warm your soul with a hearty bowl of Jewish Chicken Soup, a time-honored recipe steeped in tradition and comfort. Known lovingly as "penicillin for the soul," this golden-hued broth brims with rich flavors from a whole chicken, tender carrots, celery, parsnip, and aromatic herbs like fresh dill and parsley. Slowly simmered to perfection over three hours, this recipe creates a deeply satisfying and nourishing soup with a crystal-clear broth. Whether served simply as a warming bowl of chicken and broth or elevated with tender egg noodles, this dish is perfect for cold seasons, holiday dinners, or whenever you're in need of a little comfort. Easy to make and packed with wholesome ingredients, Jewish Chicken Soup is a timeless classic that warms the heart and palate.
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Recipe Information
Ingredients
- 1 approximately 4 pounds whole chicken
- 4 large carrots
- 3 celery stalks
- 2 medium yellow onion
- 1 parsnip
- 1 bunch fresh parsley
- 1 bunch fresh dill
- 4 garlic cloves
- 1 tablespoon black peppercorns
- 1 tablespoon kosher salt
- 14 cups water
- 2 cups egg noodles (optional)
Instructions
Rinse the chicken thoroughly under cold water and remove any giblets from the cavity. Pat dry with paper towels.
Peel and cut the carrots, celery, parsnip, and onions into large chunks. Set aside.
Peel the garlic cloves and lightly crush them with the side of a knife.
In a large stockpot (at least 8 quarts), place the whole chicken in the bottom and arrange the vegetables, garlic, parsley, and dill around and on top.
Add the black peppercorns and kosher salt to the pot.
Pour 14 cups of cold water into the pot, ensuring the chicken is fully submerged.
Place the pot over medium-high heat and bring the water to a gentle boil. Skim off any foam or impurities that rise to the surface with a spoon.
Reduce the heat to low, partially cover the pot with a lid, and let the soup simmer gently for 3 hours. Occasionally skim the surface for impurities.
After 3 hours, carefully remove the chicken from the pot and set it aside to cool slightly.
Strain the broth through a fine-mesh sieve into a clean pot or large heatproof bowl, discarding the vegetables, herbs, and peppercorns.
Taste the broth and adjust seasoning with additional salt if needed.
If desired, shred the chicken meat into bite-sized pieces and return it to the broth. Discard the skin and bones.
Optional: Cook egg noodles separately according to package instructions and add them to the soup before serving.
Serve hot, garnished with fresh dill or parsley if desired.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 32.9 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3528 mg | 75% | |
*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.
