Go Back
Homemade Jewish chicken soup recipe with dill and shredded chicken, served alongside a slice of brown bread on a white plate with a blue rim.
Michonne Zendaya

Jewish Chicken Soup Recipe

A nourishing and traditional Ashkenazi chicken soup made with root vegetables, fresh herbs, and whole chicken pieces. This classic comfort dish is known as 'Jewish penicillin' and is often served with matzo balls or noodles.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 bowls
Course: Main Course, Soup
Cuisine: Eastern European, Jewish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken (about 3–4 lbs), cut into parts
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 large onion, peeled and halved
  • 2 celery stalks, chopped
  • 1 bunch fresh dill
  • 1 bunch fresh parsley
  • 10 cups cold water
  • 1 tbsp salt (or to taste)
  • ½ tsp black pepper
  • matzo balls or noodles, for serving (optional)

Equipment

  • large stockpot
  • ladle
  • knife and cutting board
  • skimmer or spoon for removing foam
  • strainer (optional)

Method
 

  1. Place chicken pieces in a large pot. Cover with cold water and bring to a boil. Skim foam from the top.
  2. Add carrots, parsnips, onion, celery, salt, and pepper. Lower heat and simmer for 60–90 minutes, partially covered.
  3. Add fresh dill and parsley during the last 15 minutes of cooking. Taste and adjust seasoning.
  4. Strain the soup if desired. Serve hot with matzo balls or noodles, and garnish with extra herbs.

Notes

For best flavor, simmer the soup low and slow. Strain and refrigerate overnight for a clearer broth. Pairs beautifully with matzo balls or egg noodles. Leftovers freeze well.