Jewish Chicken Soup
A hearty Jewish chicken soup with tender chicken, fresh vegetables, and fragrant herbs, perfect for comforting meals and gatherings, offering rich flavors and nourishing qualities.
Ingredients
Instructions
- Clean and cut all vegetables into 3 to 4 inch chunks.
- Clean the chicken and cut into about 8 pieces.
- In a large soup pot, place vegetables, garlic, and onion, then add chicken with dill or parsley.
- Add cold water until the chicken is covered.
- Bring to a gentle simmer and cook for 2 hours.
- Skim off foam occasionally during cooking.
- Season to taste with salt and pepper.
- Serve hot with rice or noodles and fresh challah bread.
Tips & Substitutions
To enhance the flavor of your Jewish Chicken Soup, consider adding a splash of lemon juice or some sliced ginger for a subtle brightness. For a vegetarian alternative, you can substitute the chicken with chickpeas or tofu, and use vegetable broth instead of water. If you prefer a quicker version, use a pressure cooker to reduce the cooking time significantly. This dish is often referred to as 'New York Jewish Penicillin' for its comforting properties.
Serving Suggestions
Serve the soup hot, accompanied by fluffy rice or noodles, and a side of fresh challah bread for dipping. For a heartier meal, add some matzo balls or a sprinkle of fresh herbs like dill or parsley right before serving. This soup pairs beautifully with Chicken Consomme With Avocado for a delightful dinner spread.
Storage & Reheating
Store leftover soup in airtight containers in the refrigerator for up to 3 days. To freeze, allow the soup to cool completely before transferring it to freezer-safe containers, where it can last for up to 3 months. When reheating, add a little water to restore the consistency and heat gently on the stovetop or in the microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Chicken Soup contains roughly 559 calories, with 15g protein, 88g carbohydrates, and 18g fat. It is an excellent source of vitamin A (226% of the Daily Value), dietary fiber (58% of the Daily Value), and iron (37% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1662mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely in the refrigerator before cooking. This ensures even cooking and helps to develop the rich flavors in the soup. If you're short on time, consider using a store-bought rotisserie chicken for a quicker version.
What can I do if my soup tastes bland?
If your soup lacks flavor, try adding more salt, pepper, or a splash of vinegar or lemon juice to brighten it up. You can also enhance the flavor by simmering it longer, allowing the ingredients to meld together, or adding a dash of soy sauce or Worcestershire sauce for depth.
How can I make this soup ahead of time?
This soup can easily be made a day in advance. Simply prepare it as directed, let it cool, and store it in the refrigerator. The flavors will deepen as it sits. Reheat gently on the stove and add a bit of water if it thickens too much during storage.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).