This classic Jewish chicken soup from the Jewish heritage is beneficial for all ailments. When you’re sick with the flu, it’s at its finest and becomes better on the second and third day. My great-grandmother gave me this recipe because she had to make the matzoh balls as big as she could in order to feed her hungry family. To ease the strain, you might reduce the matzoh meal by half a cup.
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 8
Ingredients
- 6 eggs
- 1 whole chicken
- 2 teaspoons salt
- 1 parsnip, chopped
- 2 ½ cups matzo meal
- 3 cloves garlic, crushed
- salt and pepper to taste
- 2 stalks celery, chopped
- 6 tablespoons vegetable oil
- 8 carrots, peeled and sliced
- 1 medium yellow onion, chopped
- 1 bunch fresh dill weed, chopped
- 2 quarts cold water, or as needed
Directions
- Put the chicken, breast-side down, in a big pot and add enough cold water to cover it by about 3 inches. Add the onion, dill, celery, parsnip, carrots, and salt and pepper. Over medium heat, bring to a simmer and cook, partially covered, for two hours. Keep the soup from boiling. Remove any excess fat from the soup’s surface. For an additional two hours, add the garlic, lightly cover, and simmer.
- In a medium bowl, combine matzo meal, eggs, oil, 2 tsp salt, and 1/4 cup of the soup’s stock. Put in the fridge for about 20 minutes or until set.
- In another saucepan, bring the water to a rolling boil. Form dough into about sixteen balls. To prevent the dough from sticking to your hands, wet them. Place matzoh balls in water that is boiling, cover, and cook for approximately thirty-five minutes.
- In the interim, take the chicken out of the soup, discard the skin and bones, and chop or shred it into pieces. Save the veggies after straining the soup. Pour the liquid back into the pot and stir in the chicken and veggies (or save aside for later use). Using a slotted spoon, remove matzo balls from boiling water and add them to the soup.
Nutrition Facts (per serving)
| 525 | Calories |
| 27g | Fat |
| 40g | Carbs |
| 32g | Protein |
Classic Jewish Chicken Soup
A traditional Jewish chicken soup recipe, sometimes known as “Jewish Penicillin.” The next day, this soup tastes even better when reheated! You can serve this with noodles, fresh bread, or biscuits, or you can add matzo balls.
Prep Time: 40 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 55 mins
Servings: 12
Ingredients
- 1 whole chicken, giblets removed
- 2 large onions, chopped
- water to cover
- 2 leeks, diced
- 3 stalks celery, diced
- 2 tablespoons dried dill weed (Optional)
- 2 tablespoons dried parsley (Optional)
- salt and ground black pepper to taste
- 4 large carrots, peeled and cut into cubes
- 2 potatoes, peeled and cut into cubes
- 1 large kohlrabi bulb, peeled and diced
- 3 parsnips, peeled and cut into cubes
- 2 tablespoons chicken bouillon granules (Optional)
Directions
- Place the chicken and onions in a big pot and add water to cover. Add the parsley, salt, pepper, and dill. After bringing to a boil, simmer for 45 minutes on medium-low heat.
- Remove any froth from the top of the boiling liquid by skimming it off. Offload the chicken onto a chopping board. Chop the meat into cubes after removing as much as possible from the bones.
- Bring the broth back to a boil. Add the parsnips, kohlrabi, celery, leeks, and carrots. Cook the veggies for about 20 minutes, or until they are soft, on medium-low heat. Stir in the bouillon and cooked chicken. Reapply the salt and pepper to taste. Simmer the chicken for 5 minutes or until it’s hot.
Nutrition Facts (per serving)
| 200 | Calories |
| 5g | Fat |
| 21g | Carbs |
| 19g | Protein |
FAQs
Why is Jewish chicken soup different?
Jewish chicken soup is known for being flavorful and straightforward. Usually, it consists of chicken, herbs like parsley and dill, and veggies like onions, celery, and carrots. Its unique flavor is extracted from the ingredients during a long, slow simmering procedure that produces a rich, aromatic broth.
Is there a set menu for Jewish chicken soup?
Even though comfort food like Jewish chicken soup is widely appreciated, there are specific situations when it is very meaningful. During the Jewish holiday of Passover, it is a staple dish that represents the tenacity and resiliency of the Jewish people. It is also frequently given to sick people as a conventional treatment for illnesses like colds.
Is it possible to alter Jewish chicken soup to suit a certain diet?
Indeed, there are many ways to modify Jewish chicken soup recipes to fit different nutritional needs and preferences. People who follow kosher dietary regulations, for instance, might utilise ingredients that have been certified kosher and follow kosher cooking procedures. Additionally, by replacing the chicken with veggie broth, the recipe can be modified to fit the diets of vegetarians or vegans.
Exist regional variants of chicken soup made from Jewish stock?
Indeed, there are regional differences in Jewish chicken soup that stem from the diverse culinary customs of various Jewish communities across the globe. For example, a common dish in Eastern European Jewish cuisine is Ashkenazi Jewish chicken soup, sometimes known as “Jewish penicillin,” which contains noodles or matzo balls. In contrast, Sephardic Jewish communities may use unusual herbs and spices that are a reflection of their Mediterranean and Middle Eastern background.
How can I prepare chicken soup for Jews at home?
Cooking Jewish chicken soup at home is not too difficult. To create a tasty broth, start by boiling chicken, veggies, and seasonings in water or chicken broth for a few hours. When cooking, skim off any contaminants that come to the top. When the soup is prepared, drain it to get rid of any solids and serve it hot with optional fresh herb garnish. To make the soup heartier, you can add noodles, grains, or matzo balls.
Conclusion
Jewish chicken soup recipes are not only delectable culinary creations but also poignant symbols of coziness, tradition, and warmth in Jewish culture. These soups are beloved by Jewish families all around the world, whether they are used as a cold treatment or are relished on special occasions. Jewish chicken soup recipes, which capture the ageless spirit of comfort food from home, have been loved and passed down through the years due to their healthy ingredients, rich flavors, and cultural significance.
