Home
Recipe BLOG
Recent Recipes
Appetizers
Soups
Salads
Eggs & Brunch
Side Dishes
Meats
Chicken/Turkey
Fish
Breads & Muffins
Cakes & Pies
Cookies&Squares
Desserts
Passover
Contact Info

Traditional Jewish Chicken Soup Recipe

The traditional Jewish Chicken Soup Recipe (or 'Jewish penicillin') is not only for Friday night dinners - it is a comforting and flavorful addition to any meal. Replace chicken with turkey meat and enjoy a hearty turkey soup. Prepare the soup as a chicken noodle soup recipe, chicken rice soup or plain and simple, as a broth -- a classic no matter what.


Ingredients for Chicken Soup Recipe:

  • *2-3 quarts of water, fresh or boxed organic chicken broth (this liquid base adds flavor)
  • Fresh chicken: 2-3 lbs. chicken wings, necks, drumsticks and thighs
  • Turkey - a drumstick or two wings (optional)
  • Vegetables - chopped carrots, celery and onions (parsnips and turnips, if desired)
  • Salt, 2 tsp. or to taste
  • Pepper, 1 tsp. or to taste
  • Onion powder, 1 tsp.
  • Garlic powder, 1/2 tsp.
  • Fresh dill, a few sprigs at least, be generous
In a large stockpot, add all ingredients, except for the dill. Pour in about 2-3 quarts of liquid -- just enough to cover the ingredients, not more. You can use water only or combine chicken broth and water together. Add seasonings to taste and remember that you can add more salt after the soup has finished cooking - do not oversalt. Bring to a boil and turn down to simmer.

Skim off any scum that surfaces. Keep the lid on partially to avoid boiling over.

Cook for 1 - 2 hours and let it cool for one hour. You can taste it now and add seasonings as you see fit.

Carefully strain the soup broth and retain the vegetables and chicken in a separate container. Add the fresh dill to the broth and refrigerate the soup for at least 8 hours.

Once the soup has chilled, you will be able to remove the hardened fat from the surface.

Warm it up on low to medium heat and enjoy the chicken soup with Matzo Balls, noodles, cooked rice, kasha, matzo farfel, crackers, soup nuts -- or just plain. This is pure comfort for any day of the year!

Leftover soup broth can be frozen and used for future batches of chicken soup or other recipes.

Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.


Print

If you like this Chicken Soup Recipe, click for more Soup Recipes

Custom Search


footer for chicken soup recipe page