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Jewish Chicken Soup Recipe
Classic Jewish Chicken Soup Recipe
Jewish chicken soup, often called “Jewish penicillin,” is a beloved comfort food known for its rich flavor and healing properties. Perfect for a cold day or to lift your spirits, this soup is a staple in many households. Here’s a detailed guide to making this delicious and heartwarming dish.
Ingredients
- Whole Chicken: 1 whole chicken (3-4 pounds), cleaned and cut into pieces
- Water: 10-12 cups
- Vegetables:
- 3 large carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 1 large onion, peeled and halved
- 1 parsnip, peeled and cut into chunks (optional)
- 1 turnip, peeled and cut into chunks (optional)
- 1 leek, cleaned and cut into chunks (optional)
- Garlic: 4 cloves, peeled
- Fresh Herbs:
- 1 bunch fresh dill
- 1 bunch fresh parsley
- Seasonings:
- 1 tablespoon salt (to taste)
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- Optional: a pinch of turmeric for color
Instructions
1. Prepare the Chicken
Rinse the chicken under cold water and remove any excess fat. Cut the chicken into pieces, including the back, which will add extra flavor to the broth.
2. Start the Broth
Place the chicken pieces in a large pot and cover with 10-12 cups of cold water. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer and skim off any foam that rises to the surface. This will help keep the broth clear.
3. Add Vegetables and Seasonings
Add the carrots, celery, onion, parsnip, turnip, leek, and garlic to the pot. Tie the dill and parsley into a bundle with kitchen twine and add to the pot. Add the salt, peppercorns, and bay leaves. If using turmeric, add it now for a golden color.
4. Simmer the Soup
Cover the pot partially and let the soup simmer gently for about 2-3 hours. This slow cooking process will extract maximum flavor from the chicken and vegetables.
5. Strain the Broth
After the soup has simmered, remove the chicken pieces and vegetable chunks. Strain the broth through a fine mesh sieve into another large pot to remove the solids. Discard the herbs, onion, and garlic. Reserve the carrots and celery if desired.
6. Shred the Chicken
Let the chicken pieces cool slightly, then remove the meat from the bones. Shred the chicken meat and discard the bones and skin. Return the shredded chicken to the strained broth.
7. Adjust Seasoning
Taste the soup and adjust the seasoning with more salt if necessary. If you want a richer flavor, you can simmer the soup for an additional 30 minutes.
Serving Suggestions
Jewish chicken soup is often served with matzo balls or noodles. Here are a few traditional ways to enjoy it:
- Matzo Balls: Follow the package instructions to make fluffy matzo balls and add them to the hot soup before serving.
- Egg Noodles: Cook egg noodles separately and add to the soup bowls just before serving.
- Kreplach: Dumplings filled with meat or potatoes can be added for a hearty meal.
Final Touches
- Garnish: Fresh chopped dill or parsley can be added just before serving for a burst of color and flavor.
- Vegetables: If you reserved the carrots and celery, you can return them to the soup or use them as a side dish.
Enjoy your bowl of homemade Jewish chicken soup, a timeless dish that brings warmth and comfort with every spoonful.