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Chicken soup, often referred to as 'Jewish penicillin', is a beloved staple in many households. This comforting dish has been passed down through generations, bringing warmth and nourishment to family dinners, holiday meals, and as a healing remedy during cold winter months. With its rich history rooted in Ashkenazi Jewish cuisine, it’s no wonder this dish is a favorite during Passover and Rosh Hashanah. What makes this chicken soup special is its simplicity and the love that goes into making it. Best served piping hot with matzo balls or egg noodles, this soup is sure to bring comfort and joy to your family table.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken 3-4 pounds, kosher
  • 3 medium carrots peeled and sliced
  • 3 stalks celery sliced
  • 1 large onion peeled and quartered
  • 1 bunch fresh parsley tied with kitchen twine
  • 1 bunch fresh dill tied with kitchen twine
  • 2 cloves garlic peeled
  • 10 cups water or enough to cover the chicken
  • 1 tbsp kosher salt or to taste
  • 1 tsp black pepper freshly ground
  • 1 tsp turmeric optional, for color

Method
 

  1. Rinse the chicken thoroughly under cold water and place it in a large stockpot.
  2. Add the carrots, celery, onion, parsley, dill, and garlic to the pot.
  3. Pour in enough water to cover the chicken and vegetables.
  4. Season with kosher salt, black pepper, and turmeric, if using.
  5. Bring the mixture to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface.
  6. Once boiling, reduce the heat to low and cover the pot, allowing the soup to simmer gently for 2 hours.
  7. After 2 hours, carefully remove the chicken from the pot and set aside to cool slightly.
  8. Strain the soup through a fine sieve into another pot or large bowl, discarding the solids.
  9. Shred the chicken meat, discarding the skin and bones, and add the meat back into the strained broth.
  10. Serve the soup hot, garnished with fresh dill or parsley, if desired.

Notes

For added flavor, consider adding a parsnip or turnip to the soup. This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stove before serving.