(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
This Jewish Chicken Soup recipe is a comforting classic, perfect for chilly days or when you need a little pick-me-up. The rich, savory broth, tender chicken, and hearty vegetables make it a soul-soothing dish. Fresh dill and parsley add a burst of flavor, while garlic and onion bring depth. It's simple, wholesome, and guaranteed to warm you from the inside out.
Jewish Chicken Soup Recipe
Ingredients:
- 1 whole cleaned chicken
- 4 large peeled and chopped carrots
- 2 stalks chopped celery
- 1 large peeled and halved onion
- 3 cloves peeled garlic
- 1 bunch fresh dill
- 1 bunch fresh parsley
- to taste salt
- to taste freshly ground black pepper
Instructions:
- Place the chicken in a large pot and cover with water.
- Bring to a boil, then reduce to a simmer and skim off any foam.
- Add the carrots, celery, onion, garlic, dill, and parsley.
- Simmer for about 2 hours, until the chicken is tender.
- Remove the chicken, shred the meat, and return it to the pot.
- Season with salt and black pepper to taste.
What You Will Need
Read more: Matzo Ball Soup Recipe
What you will need to make Jewish Chicken Soup
- Chicken: Provides rich flavor and protein, forming the base of the soup. Essential for a hearty, comforting broth.
- Carrots: Add sweetness and color, balancing the savory flavors. They also provide vitamins and nutrients.
- Celery: Contributes a subtle, earthy taste and adds texture. Also helps in creating a well-rounded flavor profile.
- Onion: Imparts depth and sweetness, enhancing the overall taste. Essential for a flavorful broth.
- Garlic: Adds a mild, aromatic flavor. Enhances the savory notes and provides health benefits.
- Dill: Brings a fresh, slightly tangy flavor. Complements the chicken and vegetables perfectly.
- Parsley: Adds a bright, herbaceous note. Enhances the freshness and balances the richness of the soup.
Tools and Instruments Required
What tools/instruments will be needed to make Jewish Chicken Soup Recipe
- Large pot: Needed to hold the chicken and vegetables while simmering, ensuring even cooking and flavor infusion.
- Sharp knife: Essential for chopping vegetables and cutting the chicken into pieces.
- Cutting board: Provides a stable surface for safely chopping vegetables and preparing the chicken.
- Ladle: Useful for skimming foam off the top and serving the soup.
- Tongs: Handy for removing the chicken from the pot without splashing hot liquid.
- Strainer: Helps to remove any unwanted bits from the broth for a clearer soup.
Jewish Chicken Soup Recipe
A classic, comforting chicken soup perfect for any occasion.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 1 whole chicken cleaned
- 4 large carrots peeled and chopped
- 2 stalks celery chopped
- 1 large onion peeled and halved
- 3 cloves garlic peeled
- 1 bunch dill fresh
- 1 bunch parsley fresh
- to taste salt
- to taste black pepper freshly ground
Instructions:
- 1. Place the chicken in a large pot and cover with water.
- 2. Bring to a boil, then reduce to a simmer and skim off any foam.
- 3. Add the carrots, celery, onion, garlic, dill, and parsley.
- 4. Simmer for about 2 hours, until the chicken is tender.
- 5. Remove the chicken, shred the meat, and return it to the pot.
- 6. Season with salt and black pepper to taste.
Notes:
For a richer flavor, you can add a parsnip or a turnip to the soup.
Read more: Latke Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 5000IUVitamin C: 10mgCalcium: 40mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the soup as directed.
- Let it cool completely.
- Store in airtight containers.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the soup fully.
- Transfer to freezer-safe containers.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Using a whole chicken, including bones, adds a rich depth of flavor to the broth that you just can't get from using just chicken breasts or thighs.
Frequently Asked Questions
FAQ:
How long does it take to make Jewish Chicken Soup?
It takes about 2.5 hours from start to finish.
Can I use chicken breasts instead of a whole chicken?
Yes, but using a whole chicken gives a richer flavor.
Do I need to peel the carrots?
Yes, peeling the carrots helps achieve a smoother texture.
Can I freeze the soup?
Absolutely, it freezes well for up to three months.
What can I use instead of fresh dill and parsley?
Dried herbs work, but fresh ones give a better taste.
0 thoughts on “Jewish Chicken Soup Recipe”