Get ready to warm your soul with this timeless Jewish Chicken Soup recipe. Perfect for chilly days or when you’re feeling under the weather, this soup is like a hug in a bowl.
Why This Recipe Works
- The slow simmering process extracts maximum flavor from the chicken and vegetables, creating a rich and comforting broth.
- Using a whole chicken ensures a depth of flavor that you just can’t get from boneless, skinless pieces.
- The addition of dill and parsley at the end adds a fresh, herby brightness that lifts the entire dish.
Ingredients
- 1 whole chicken (about 4 pounds), giblets removed
- 3 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 large onion, peeled and quartered
- 2 cloves garlic, smashed
- 1 bunch fresh dill, chopped
- 1 bunch fresh parsley, chopped
- Salt and pepper to taste
- 12 cups water
Equipment Needed
- Large stockpot
- Slotted spoon
- Cheesecloth (optional, for straining)
- Ladle
Instructions
Step 1: Prepare the Chicken
Place the whole chicken in your stockpot and cover with 12 cups of water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface with a slotted spoon. This step ensures a clear, clean-tasting broth.
Step 2: Add the Vegetables
Once the broth is clear, add the carrots, celery, onion, and garlic to the pot. Simmer gently for about 1.5 hours. The low and slow cooking allows the vegetables to soften and the flavors to meld beautifully.
Step 3: Season the Soup
After the soup has simmered, season with salt and pepper to taste. Remember, you can always add more later, so start with a little and adjust as needed.
Step 4: Add the Herbs
Stir in the chopped dill and parsley during the last 10 minutes of cooking. This preserves their vibrant color and fresh flavor, adding a lovely contrast to the rich broth.
Step 5: Serve and Enjoy
Carefully remove the chicken from the pot. You can shred the meat and add it back to the soup, or serve it on the side. Ladle the soup into bowls and enjoy the warmth and comfort it brings.
Tips and Tricks
For an even clearer broth, strain the soup through a cheesecloth-lined sieve after cooking. If you’re short on time, using a pressure cooker can significantly reduce the cooking time while still yielding a flavorful broth. Don’t skip skimming the foam at the beginning; it’s the secret to a clean-tasting soup. For a richer flavor, roast the chicken and vegetables before adding them to the pot. Finally, let the soup cool completely before storing to maintain the best texture and flavor.
Recipe Variations
- For a heartier soup, add noodles or matzo balls during the last 10 minutes of cooking.
- Swap out the dill and parsley for cilantro and lime for a Mexican-inspired twist.
- Add a parsnip or turnip for a slightly sweeter, earthier flavor profile.
- For a low-carb version, spiralize zucchini into noodles and add them just before serving.
Frequently Asked Questions
Can I make this soup in advance?
Absolutely! This soup actually tastes better the next day as the flavors have more time to meld. Just be sure to cool it completely before storing it in the refrigerator.
How long can I store the soup?
Properly stored in an airtight container, the soup will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Can I use chicken breasts instead of a whole chicken?
While you can use chicken breasts, the soup won’t have the same depth of flavor as it would with a whole chicken. The bones and skin contribute significantly to the broth’s richness.
Summary
This Jewish Chicken Soup is a comforting, flavorful dish that’s perfect for any occasion. With its rich broth and fresh herbs, it’s sure to become a favorite in your household.
