Classic Jewish Chicken Soup – The Ultimate Comfort Food Recipe

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There’s nothing quite like a pot of homemade chicken soup simmering on the stove. It fills your whole kitchen with that warm, comforting smell that somehow makes everything feel better. I’ve been making this recipe for years, and it never gets old. My grandmother used to say that chicken soup was Jewish penicillin, and honestly, I think she was onto something.

Why Homemade Chicken Soup Beats Store-Bought Every Time

The key to really good chicken soup isn’t complicated, but it does take time. You can’t rush the process. I like to use a whole chicken because it gives you the best flavor, but if you’re short on time, chicken thighs work great too. The bones are what give you that rich, golden broth that’s so satisfying. Don’t skip the vegetables either. Carrots, celery, and onions aren’t just for flavor – they add nutrients and that classic soup taste we all remember.

What makes this version special is the long, slow simmer. I let it go for at least two hours, sometimes three if I’m not in a hurry. The chicken literally falls off the bone when it’s done right. And here’s a tip I learned from my mother: skim the foam that rises to the top during the first 30 minutes. It makes a huge difference in how clear your broth turns out.

The Secret to Rich, Golden Chicken Broth

This soup is perfect for Friday night dinner or when someone in your family isn’t feeling well. I always make extra because it freezes beautifully. Serve it with some fresh challah or crackers, and you’ve got a meal that’ll warm you from the inside out. The leftovers actually taste even better the next day.

Classic Jewish Chicken Soup - The Ultimate Comfort Food Recipe - Jewish recipe
There's nothing quite like a pot of homemade chicken soup simmering on the stove. It fills your whole kitchen with that warm, comforting smell that somehow makes everything feel better. I've been making this recipe for years, and it never gets old. My grandmother used to say that chicken soup was Jewish penicillin, and honestly, I think she was onto something. The key to really good chicken soup isn't complicated, but it does take time. You can't rush the process. I like to use a whole chicken because it gives you the best flavor, but if you're short on time, chicken thighs work great too. The bones are what give you that rich, golden broth that's so satisfying. Don't skip the vegetables either. Carrots, celery, and onions aren't just for flavor - they add nutrients and that classic soup taste we all remember. What makes this version special is the long, slow simmer. I let it go for at least two hours, sometimes three if I'm not in a hurry. The chicken literally falls off the bone when it's done right. And here's a tip I learned from my mother: skim the foam that rises to the top during the first 30 minutes. It makes a huge difference in how clear your broth turns out. This soup is perfect for Friday night dinner or when someone in your family isn't feeling well. I always make extra because it freezes beautifully. Serve it with some fresh challah or crackers, and you've got a meal that'll warm you from the inside out. The leftovers actually taste even better the next day.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Jewish
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 whole kosher chicken 3-4 pounds
  • 12 cups water or enough to cover chicken
  • 3 large carrots peeled and cut into chunks
  • 3 stalks celery cut into chunks
  • 1 large yellow onion quartered
  • 4 cloves garlic smashed
  • 2 bay leaves bay leaves
  • 1 bunch fresh parsley stems and leaves
  • 2 teaspoons kosher salt or to taste
  • 1 teaspoon black pepper freshly ground
  • 1 tablespoon fresh dill chopped, for serving

Method
 

  1. Place the whole chicken in a large stockpot and cover with water by about 2 inches. Bring to a boil over high heat.
  2. Once boiling, reduce heat to medium and skim off any foam that rises to the surface. This will take about 10-15 minutes and is important for a clear broth.
  3. Add the carrots, celery, onion, garlic, bay leaves, and parsley to the pot. Season with salt and pepper.
  4. Reduce heat to low and simmer partially covered for 2-3 hours, until the chicken is very tender and falling off the bone.
  5. Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh strainer into a clean pot, discarding the vegetables.
  6. When the chicken is cool enough to handle, remove all the meat from the bones and shred into bite-sized pieces. Discard skin and bones.
  7. Return the shredded chicken to the strained broth. Taste and adjust seasoning with more salt and pepper as needed.
  8. Serve hot in bowls, garnished with fresh dill. Can be served over egg noodles or with matzo balls if desired.

Notes

This soup keeps in the refrigerator for up to 5 days and freezes well for up to 3 months. The fat will solidify on top when chilled - just scrape it off before reheating. For a clearer broth, you can chill the soup overnight and remove the solidified fat layer before serving.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 7g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.
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