Best Classic Jewish Chicken Soup Recipes
CLASSIC JEWISH CHICKEN SOUP
A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!
Provided by Jennifer Feher
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
- Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
- Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.
Nutrition Facts : Calories 200 calories, Carbohydrate 21.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 4.8 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 283.3 mg, Sugar 5.5 g
CLASSIC JEWISH CHICKEN SOUP
Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further. Add fine egg noodles or kreplach (Jewish meat dumplings) and you'll want to dive into the bowl! Enjoy!
Provided by Kishka
Categories Chicken Thigh & Leg
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Bring water to boil, add chicken, return to boil (covered).
- Add all vegetables except for parsley & dill and allow to cook on medium to low heat, uncovered, until reduced by about half (2-3 hours). You may skim during the cooking or refrigerate the finished soup and remove the solidified fat.
- Add parsley & dill and cook for 20 minutes, then remove the herbs and discard.
- Season soup with salt & pepper or boullion powder to taste. If soup is too strong, add water. If it is too weak let it boil out longer (uncovered).
- Remove from heat and allow to cool.
- Remove the chicken and separate out the meat into bite sized pieces (shreds). Return the chicken pieces to the pot. Serve immediately or freeze.
Nutrition Facts : Calories 1012.2, Fat 68.5, SaturatedFat 19.6, Cholesterol 340.2, Sodium 384.7, Carbohydrate 8.5, Fiber 2.2, Sugar 4.2, Protein 85.4
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