Ah, chicken soup. It’s more than just a meal-it’s a comforting embrace in a bowl, a timeless remedy for the soul, and for many, the go-to dish when feeling under the weather or craving something warm and satisfying. But when we talk about Jewish chicken soup, there’s a whole rich cultural layer to peel back. Known for its deep, flavorful broth and often dubbed “Jewish penicillin”, this soup holds a cherished spot in Jewish cuisine. Beyond just nourishment, it’s a symbol of family, tradition, and love passed down through generations.
Whether you’re familiar with its iconic presence in Jewish households or you’re just starting to discover its magic, this chicken soup recipe offers a wonderful way to dive into one of the most beloved dishes in Jewish kitchens around the world. Let’s explore what makes Jewish chicken soup so special, how to prepare it, and even a few variations and pro tips that might surprise you. Grab your pot, it’s time to get cooking!
Jewish Chicken Soup Recipe
This classic Jewish chicken soup recipe is designed to give you that authentic taste while being approachable enough for home cooks of any skill level. We’ll go over each element-from the ingredients to the steps to the little secrets that make it special.
Ingredients Needed
Here’s what you’ll need to get started with your Jewish chicken soup. The ingredients might look pretty straightforward, but each plays a role in creating that rich, comforting flavor profile we all crave.
- Whole chicken (about 4-5 pounds): This is the star of the soup. The whole chicken ensures a hearty, rich broth with lots of depth. You can use parts of the chicken, like thighs or wings, but the whole bird will give you a more robust flavor.
- Carrots (2-3 medium): These add sweetness and color. You’ll want to cut them into chunks or slices, depending on your preference.
- Celery (2-3 stalks): Celery brings a savory, herbal note that balances the sweetness of the carrots.
- Onion (1 large): Often, it’s halved and not peeled to give the broth a deeper, caramelized flavor. Some people like to toast the onion a bit in the pan before adding it to the pot.
- Garlic (4-6 cloves): Garlic infuses the broth with a rich, aromatic punch. It’s a crucial ingredient, giving the soup that homey depth.
- Parsnip (optional, 1 medium): This root vegetable is a great addition if you want to add a slight earthiness to the broth.
- Fresh dill (1 bunch): Dill is the quintessential herb in Jewish chicken soup. It adds that fresh, fragrant aroma that makes the soup feel like it’s coming straight from Grandma’s kitchen.
- Bay leaves (2-3): Bay leaves contribute a subtle depth and warmth to the flavor profile.
- Peppercorns (1 tablespoon): Whole peppercorns allow for a gentle, rounded peppery flavor throughout the broth.
- Salt: To taste, of course-salt is key in bringing out all the flavors in the soup.
- Water (about 10 cups): You’ll need enough to fully submerge the chicken and vegetables.
Cooking Instructions
Now, let’s dive into the step-by-step instructions. The process itself is simple, but the magic comes in the slow simmering and the time you let the flavors meld.
- Prepare the Chicken: Start by rinsing the chicken under cold water and placing it in a large pot. This will be the base of your soup, so make sure your pot is big enough to fit everything comfortably.
- Add Vegetables and Herbs: Toss in your carrots, celery, parsnip (if using), onion, garlic, dill, and bay leaves. Add a generous sprinkle of salt and whole peppercorns. Make sure the vegetables are cut into chunks-this isn’t a fine-dining recipe; we’re going for rustic here.
- Fill with Water: Pour enough cold water into the pot to fully cover the chicken and veggies-about 10 cups, depending on the size of your pot.
- Simmer Slowly: Bring the soup to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the top with a spoon. This helps keep the broth clear and clean-tasting. Let the soup simmer, uncovered, for about 2 to 3 hours.
- Strain the Broth: After simmering, remove the chicken and vegetables from the pot. You can discard the veggies or use them in other dishes, but the chicken is still good to go. If you’re feeling ambitious, you can shred the chicken and add it back into the soup, but many prefer to serve the soup as just a rich, clear broth.
- Final Seasoning: Taste the broth and add more salt or pepper as needed. You can also add a little fresh dill to amp up the aroma.
- Serve and Enjoy: Serve your Jewish chicken soup hot, with a sprinkle of fresh parsley or a dollop of matzo balls for the full experience. Enjoy the warmth, the comfort, and the love that comes with every spoonful.
Ingredient Insights
Each ingredient in Jewish chicken soup serves a unique purpose, both flavor-wise and traditionally. Let’s break down a few of the standout components:
- The Chicken: The whole chicken is more than just a protein-it’s the backbone of the soup. It provides the rich, gelatinous broth that’s so beloved in Jewish chicken soup. Simmering the chicken slowly allows all those deep, savory flavors to infuse the broth.
- Carrots & Celery: These are the classic “mirepoix” vegetables in many soups, providing both sweetness and a savory undertone that balances out the chicken’s richness.
- Garlic: It’s practically a necessity in Jewish cuisine! Garlic brings an aromatic depth that pairs perfectly with the chicken, enhancing the broth’s overall flavor.
- Dill: Dill is the herb that gives this soup its distinct Jewish flavor. It’s light, fresh, and aromatic, cutting through the richness of the chicken broth and providing a bright contrast to the savory elements.
- Bay Leaves & Peppercorns: These are the subtle flavor enhancers. Bay leaves offer a warmth that’s hard to define but easy to appreciate, while peppercorns provide a slight, well-rounded heat.
Expert Tips
If you want to take your Jewish chicken soup to the next level, here are a few expert tips that’ll elevate your soup from good to great:
- Skim the Broth Regularly: While the soup is simmering, keep an eye on the foam and impurities that rise to the top. Skimming them off will result in a much clearer, cleaner broth, which is key to the delicate flavors.
- Simmer, Don’t Boil: Keep the soup at a low, gentle simmer throughout the cooking process. Boiling can make the broth cloudy and toughen the meat, while simmering allows all the flavors to develop without ruining the texture.
- Use Bone-In Chicken: Bone-in pieces, like a whole chicken or thighs, add much more flavor than boneless cuts. The bones release collagen, giving the broth a rich, velvety texture that’s harder to achieve with boneless chicken.
- Let It Sit Overnight: If you have the time, let the soup sit in the fridge overnight. The flavors deepen and meld together, and the broth becomes even more flavorful the next day.
Recipe Variations
While the classic Jewish chicken soup is beloved for its simplicity and rich, hearty broth, there are several variations you can try depending on your preferences:
- Matzo Balls: This is perhaps the most famous addition. Matzo balls are fluffy dumplings made from matzo meal, eggs, and fat (like chicken fat or oil), and they pair perfectly with the chicken soup. You can make them light and airy or more dense and hearty.
- Kreplach: These are dumplings filled with seasoned ground meat, often served in the soup. Some people make them from scratch, while others use store-bought wonton wrappers for convenience.
- Noodles: If you want a more substantial meal, adding egg noodles to the soup is a classic Jewish variation. They absorb the flavorful broth and give the soup extra heartiness.
- Spicy Twist: For those who love a bit of heat, adding a touch of chili flakes or even a sliced jalapeño can give the soup a fun kick. It’s not traditional, but it’s a delicious twist.
Final Words
Jewish chicken soup is more than just a dish; it’s a cultural tradition, a memory, and a connection to something bigger. Whether you’re making it for family, friends, or just to enjoy the comfort of a warm meal, this recipe is sure to deliver on all fronts. It’s hearty, flavorful, and packed with history. Plus, with all the tips and variations you now have, you’re ready to make it your own.
FAQs
What Is Traditional Jewish Chicken Soup?
Traditional Jewish chicken soup, often referred to as “Jewish penicillin”, is a comforting soup made with chicken, vegetables, and herbs. It is commonly served with matzo balls or noodles and is known for its rich, flavorful broth, which is said to have medicinal properties, especially when served during illness or cold weather.
What Ingredients Are Needed For A Classic Jewish Chicken Soup?
A classic Jewish chicken soup typically includes a whole chicken, carrots, onions, celery, garlic, parsnips, dill, parsley, and peppercorns. Many variations also include egg noodles or matzo balls. Salt is used for seasoning, while some recipes may include additional vegetables such as leeks or turnips.
How Do You Make Jewish Chicken Soup From Scratch?
To make Jewish chicken soup from scratch, first, simmer a whole chicken with cold water, onions, carrots, celery, garlic, and any other desired vegetables. Cook on low heat for 2-3 hours, skimming off any impurities. Once the chicken is cooked through, remove it, shred the meat, and return the bones and vegetables to the pot. Add herbs like dill and parsley, and cook for an additional 30 minutes. Strain the soup, discard the solids, and serve the broth with your choice of noodles or matzo balls.
Can I Make Jewish Chicken Soup Ahead Of Time?
Yes, Jewish chicken soup can be made ahead of time. In fact, it often tastes even better the next day after the flavors have had time to meld. Simply let the soup cool, store it in an airtight container in the fridge, and reheat when ready to serve. The soup can also be frozen for longer storage, though it’s best to freeze the broth separately from any noodles or matzo balls to preserve their texture.
What Is The Best Way To Store Leftover Jewish Chicken Soup?
Leftover Jewish chicken soup should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the broth in freezer-safe containers for up to 3 months. If you freeze the soup, consider freezing the noodles or matzo balls separately to prevent them from becoming soggy when reheated.
Can I Use Chicken Breasts Instead Of A Whole Chicken In Jewish Chicken Soup?
While using chicken breasts is possible, a whole chicken is preferred in traditional Jewish chicken soup for its ability to impart a richer, more flavorful broth. The bones and skin from the whole chicken contribute to the depth of flavor. If you use chicken breasts, the soup may lack some of the richness, but it will still be delicious.
What Are Matzo Balls And How Are They Served With Jewish Chicken Soup?
Matzo balls are dumplings made from matzo meal, eggs, fat (usually chicken fat), and water. They are a traditional accompaniment to Jewish chicken soup, often served floating in the broth. They can be light and fluffy or dense and chewy, depending on the recipe and cooking method. Matzo balls are typically boiled in salted water before being added to the soup.
Can I Make Jewish Chicken Soup Without Matzo Balls Or Noodles?
Yes, Jewish chicken soup can absolutely be made without matzo balls or noodles. The soup itself, with its rich, flavorful broth and vegetables, is delicious on its own. Some people prefer to serve it as a clear, simple broth, while others may opt for adding rice or other grains as an alternative to noodles or matzo balls.
What Are Some Variations Of Jewish Chicken Soup?
There are several variations of Jewish chicken soup, depending on regional preferences and family traditions. Some variations include adding ingredients like turnips, parsnips, or leeks for added flavor. Others may incorporate spices such as turmeric or ginger for a unique twist. Some Jewish communities also make the soup with meatballs instead of matzo balls or noodles.
How Long Should You Cook Jewish Chicken Soup For Maximum Flavor?
For maximum flavor, Jewish chicken soup should be simmered for at least 2-3 hours. This allows the flavors from the chicken, vegetables, and herbs to meld together into a rich, aromatic broth. It’s important to simmer the soup on low heat to prevent it from boiling too aggressively, which can cause the broth to become cloudy.