Classic Chicken Soup Jewish Recipe

Chicken soup. It’s more than just a comforting dish-it’s practically a cultural icon in Jewish kitchens, known lovingly as “Jewish penicillin”. This warm, soothing, soul-healing soup has been a staple for generations, often served when someone’s feeling under the weather or as a cozy, communal meal around the dinner table. The aroma of chicken broth, vegetables, and herbs bubbling away on the stove is as comforting as a warm hug.

Whether you’re making it for a holiday, a family gathering, or just because you crave something hearty and homey, a classic Jewish chicken soup is a dish that never disappoints. Packed with flavors that are both simple and rich, this recipe takes you through every step-from the freshest ingredients to the delicate technique that elevates the broth to perfection.

Now, let’s dive into what makes this soup so special.

The magic of Jewish chicken soup lies in the balance of its ingredients, how they are prepared, and the cooking process. It’s not just about tossing a few ingredients in a pot. No, there’s art involved here-slowly building flavor layers, coaxing the best out of each vegetable and piece of chicken. Here’s how you can make a perfect pot of chicken soup that’ll warm you from the inside out.

Ingredients Needed

Here’s a breakdown of what you’ll need to gather before diving into this delicious, comforting dish.

For The Broth

Whole chicken – A whole chicken with skin and bones is ideal for the richest broth. It gives the soup that deep, full flavor. You can use chicken parts if you prefer, but a whole bird is the traditional choice.
Carrots – Fresh carrots add sweetness and color to the broth. You’ll need about 3 to 4 medium carrots, cut into chunks.
Celery – 2 to 3 stalks. Celery imparts a light, refreshing note to the soup, balancing the richness of the chicken.
Onions – 1 or 2 medium onions, peeled and halved. Onions bring a savory depth to the broth.
Garlic – 4-5 cloves, smashed. Garlic adds warmth and aroma to the soup base.
Leeks – Optional, but leeks lend an extra layer of complexity to the flavor.
Parsley – A handful of fresh parsley stems, not just leaves. Parsley stems have more flavor and are often included in traditional recipes.
Dill – A bunch of fresh dill (again, the stems are preferred for a stronger flavor).
Salt – Generously, to taste. The amount of salt will vary depending on your personal preference and the saltiness of your chicken stock.
Pepper – Freshly ground black pepper to season the broth.
Water – Enough to fully submerge the chicken and vegetables in the pot, about 10-12 cups.

For The Matzo Balls (Optional)

Matzo meal – Around 1 cup. Matzo meal is the foundation for those light, fluffy dumplings that everyone loves.
Eggs – 2 large eggs. They bind everything together and help make the matzo balls light and airy.
Chicken fat (schmaltz) – 3 tablespoons. This is the secret to getting those matzo balls just right-soft yet firm, rich but not greasy.
Salt & pepper – To taste.
Water or broth – For mixing into the matzo meal.

Cooking Instructions

Now that you have your ingredients, it’s time to get cooking! Here’s how you can bring this all together:

Prepare The Chicken And Broth
- Rinse the whole chicken under cold water and remove any remaining feathers or giblets from the cavity (if it’s not pre-cleaned).
- Place the chicken in a large pot and fill it with water, just enough to cover the chicken. Bring the water to a boil over medium-high heat. Once it boils, lower the heat and skim off any foam or scum that rises to the surface. This helps ensure the broth is clear.
- Add the chopped carrots, celery, onions, garlic, leeks (if using), parsley stems, and dill stems. Stir gently.
- Let the soup simmer on low heat for 2-3 hours. The longer you simmer, the more flavorful the broth will be. Keep the lid slightly ajar to allow steam to escape.
Season The Broth
- After about 2 hours, taste the broth and season with salt and pepper. Keep in mind that the flavors will continue to concentrate as it simmers, so go easy on the salt at first.
Prepare The Matzo Balls
- While the soup is simmering, you can prepare the matzo balls. In a bowl, combine the matzo meal, eggs, schmaltz, salt, and pepper. Add about 1/4 cup of water or broth until the mixture holds together.
- Cover and refrigerate for at least 30 minutes. Once chilled, form the mixture into balls, about 1-inch in diameter.
- Bring a separate pot of salted water to a boil. Drop the matzo balls into the boiling water and cook for 20-30 minutes, until they’re floating and fully cooked through.
Finishing Touches
- Once the chicken soup is ready, remove the chicken from the pot and shred it. Discard the bones and skin.
- Strain the soup to remove the vegetables and herbs. You can return some of the carrots and chicken meat to the soup for added texture if you like.
- Ladle the broth into bowls, adding a few matzo balls into each bowl. Serve with a garnish of fresh dill or parsley.

Ingredient Insights

The key ingredients in Jewish chicken soup aren’t just for flavor-they each contribute something special:

Whole Chicken: Chicken bones are packed with collagen, which breaks down during slow cooking, adding body and richness to the broth. It’s the foundation of a good chicken soup.
Carrots & Celery: These vegetables bring a slight sweetness and depth of flavor to the broth. Their natural sugars balance the savory richness of the chicken.
Garlic: Garlic imparts a subtle warmth and depth that blends seamlessly into the soup without overpowering it.
Matzo Meal: Matzo meal is ground-up matzo (unleavened bread), which creates the perfect base for soft and fluffy dumplings. When mixed with schmaltz (chicken fat), the result is a light, flavorful addition to the soup.

Expert Tips

Skim the Scum: Skimming the foam that rises to the top during the initial boiling is crucial to getting a clear, clean broth. It’s the first step in making your soup truly refined.
Slow Simmering: Patience is key. Letting the soup simmer for a long time (ideally 2-3 hours) lets all the flavors meld together, giving you a fuller, more flavorful broth.
Use Schmaltz for Matzo Balls: Schmaltz is the fat rendered from chicken skin and is essential for creating matzo balls that are perfectly soft and airy, yet not greasy.
Don’t Overcook the Matzo Balls: If you overcook them, they’ll become dense. Keeping the water at a gentle boil helps them stay fluffy.
Chill the Soup: If you’re making this ahead of time, refrigerating the soup after cooking will allow the fat to rise to the top, making it easier to skim off the next day.

Recipe Variations

While the classic recipe is a masterpiece in itself, there are plenty of ways to make it your own:

Spicy Chicken Soup: Add a chopped chili pepper or a pinch of red pepper flakes for a kick of heat.
Kreplach: If you’re feeling fancy, you can add kreplach (dumplings filled with meat) instead of matzo balls for a heartier option.
Noodles: For a twist, instead of matzo balls, cook some egg noodles directly in the soup. They’ll absorb all the flavorful broth.
Vegetarian Version: You can make a vegetarian version by using vegetable broth and omitting the chicken, replacing it with mushrooms for depth.

Final Words

Jewish chicken soup is more than just food-it’s an experience. The ingredients, though simple, combine to create something profoundly comforting and satisfying. It’s a dish that brings family together, fills the house with warmth, and soothes your soul. Whether you’re recovering from a cold or simply enjoying a cozy evening, this soup is guaranteed to deliver all the heartiness and love you’re looking for.

Classic Chicken Soup Jewish Recipe